Save 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.
This fusion Japanese-inspired pound cake has become a favorite at my teatime gatherings, impressing guests with its beautiful marbled layers and unique flavors.
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
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix Dry Ingredients:
- In a bowl whisk together flour baking powder and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl cream butter and sugar with an electric mixer until light and fluffy 3 4 minutes.
- Add Eggs and Vanilla:
- Add eggs one at a time beating well after each addition. Mix in vanilla extract.
- Combine Flour and Milk:
- On low speed alternate adding the flour mixture and milk beginning and ending with flour until just combined. Do not overmix.
- Divide Batter:
- Divide the batter evenly into three bowls.
- Prepare Matcha Swirl:
- In the first bowl mix matcha powder and 1 tbsp milk until smooth then fold into the batter to create the green swirl.
- Prepare Red Swirl:
- In the second bowl fold in raspberry puree and food coloring if using for the red swirl.
- Vanilla Layer:
- Leave the third bowl plain for the vanilla layer.
- Assemble:
- 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.
- Prepare for Baking:
- Smooth the top and tap the pan gently to remove air bubbles.
- Bake:
- Bake for 50 55 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely before slicing.
Save This cake has become a cherished treat during family teatime especially during festive seasons when its colors brighten the table.
Serving Suggestions
Serve with a dusting of powdered sugar or a simple lemon glaze. Pairs beautifully with green tea or a glass of sparkling wine.
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.
Nutritional Information
Per serving calories 320 total fat 16 g carbohydrates 39 g protein 5 g.
Save This pound cake is a perfect blend of flavors and visuals sure to impress at any gathering.
Recipe FAQs
- → How do I achieve vibrant colors in the swirls?
Use culinary-grade matcha powder for a bright green and fresh berry puree with optional red food coloring to enhance red hues.
- → Can I substitute the berries used for the red swirl?
Yes, both raspberry and strawberry purees work well, providing a pleasantly tart contrast to the matcha flavor.
- → What is the best way to create a marbled swirl effect?
Alternate spoonfuls of each batter into the pan and gently swirl using a skewer or butter knife without overmixing for distinct patterns.
- → How should this cake be stored after baking?
Store the cooled cake in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → What beverages pair well with this cake?
It pairs beautifully with green tea or a glass of sparkling wine, complementing the matcha and berry notes.