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 recipe quickly became a favorite for special occasions and teatime gatherings, impressing all who try it.
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.
Save This cake always brings joy to family gatherings especially when served with green tea or sparkling wine.
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.
Save This pound cake is perfect for festive occasions and teatime with a stunning marbled look and delicious flavor.
Kitchen Help
- → How do I create the distinct matcha and berry swirls?
Divide the batter into three bowls, mix matcha powder with milk in one and berry puree in another. Alternate spooning dollops into the pan and gently swirl with a skewer for a marbled effect.
- → Can I substitute the berries used for the red swirl?
Yes, you can use raspberry or strawberry puree. Removing seeds ensures a smooth texture, and optional red food coloring enhances the vivid red tone.
- → What is the best way to ensure the cake stays moist?
Using softened unsalted butter and careful mixing without overworking the batter helps maintain moisture. Also, baking until a toothpick comes out clean prevents drying out.
- → Are there ingredient alternatives for a different flavor profile?
Vanilla extract can be replaced with almond or citrus extracts, and adding chopped fresh berries in the batter offers an extra fruity punch.
- → How should this cake be stored for freshness?
Store the cake in an airtight container at room temperature for up to two days or refrigerate to extend freshness, allowing it to come to room temperature before serving.