Pin It A visually stunning and deliciously moist pound cake featuring vibrant swirls of matcha and ruby-red berry flavors, perfect for teatime or as a festive treat.
I enjoy making this cake because the beautiful marbled effect always impresses my guests and it tastes as delightful as it looks.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 ½ tsp baking powder, ½ tsp salt
- Wet Ingredients: 1 cup (225 g) unsalted butter softened, 1 ¼ cups (250 g) granulated sugar, 4 large eggs room temperature, 1 tsp vanilla extract, ½ cup (120 ml) whole milk room temperature
- Matcha Swirl: 1 ½ tbsp culinary-grade matcha powder, 1 tbsp milk
- Red Swirl: 3 tbsp raspberry puree (strained seeds removed) or strawberry puree, 2 tsp red food coloring gel (optional for deeper color)
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Step 2:
- In a bowl whisk together flour baking powder and salt. Set aside.
- Step 3:
- In a large mixing bowl cream butter and sugar with an electric mixer until light and fluffy 3 4 minutes.
- Step 4:
- Add eggs one at a time beating well after each addition. Mix in vanilla extract.
- Step 5:
- On low speed alternate adding the flour mixture and milk beginning and ending with flour until just combined. Do not overmix.
- Step 6:
- Divide the batter evenly into three bowls.
- Step 7:
- In the first bowl mix matcha powder and 1 tbsp milk until smooth then fold into the batter to create the green swirl.
- Step 8:
- In the second bowl fold in raspberry puree and food coloring if using for the red swirl.
- Step 9:
- Leave the third bowl plain for the vanilla layer.
- Step 10:
- Spoon alternating dollops of each batter into the prepared loaf pan. Use a skewer or butter knife to gently swirl the batters together for a marbled effect.
- Step 11:
- Smooth the top and tap the pan gently to remove air bubbles.
- Step 12:
- Bake for 50 55 minutes or until a toothpick inserted into the center comes out clean.
- Step 13:
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
Pin It My family delights in sharing this cake during cozy afternoons especially when served with a cup of green tea.
Notes
For an extra berry punch add a handful of chopped fresh raspberries or strawberries to the red batter. Serve with a dusting of powdered sugar or a simple lemon glaze. Pairs beautifully with green tea or a glass of sparkling wine.
Required Tools
9x5-inch loaf pan Electric mixer Mixing bowls Whisk Rubber spatula Skewer or butter knife Measuring cups and spoons
Allergen Information
Contains wheat gluten eggs and dairy milk butter. If using food coloring check labels for possible allergens. Always verify ingredient labels if you have allergies.
Pin It This pound cake combines visual appeal with rich flavors making it a perfect treat to share with loved ones.
Questions About This Recipe
- → How do I create the vibrant swirls in this cake?
Divide the batter into separate bowls to fold in matcha powder and berry puree. Layer the batters alternately in the pan and use a skewer to gently swirl them together for the marbled effect.
- → Can I substitute the berry puree with fresh fruit?
Yes, adding chopped fresh raspberries or strawberries to the red swirl batter enhances texture and flavor without compromising the marbling.
- → What tools are essential for making this cake?
A 9x5-inch loaf pan, electric mixer, mixing bowls, whisk, spatula, and a skewer or butter knife are needed to prepare and swirl the batters effectively.
- → How should the cake be stored after baking?
Allow the cake to cool fully, then store it in an airtight container at room temperature for up to 3 days to maintain moisture and freshness.
- → What is the best way to serve this cake?
Serve slices with a dusting of powdered sugar or a light lemon glaze. It pairs beautifully with green tea or sparkling wine for a festive touch.