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Matcha & Raspberry Marble Swirled Pound Cake

Prep Time:

30 minutes

Bake Time:

50 minutes

Total Time:

2 hours

Yields:

6-8 servings

Level:

Intermediate

Ingredients

  • ¾ cup unsalted butter, room temperature

  • ¾ cup granulated sugar 

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • ¼ cup whole milk

  • 2 tablespoons matcha

  • 1⅔ cups cake flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • ¼ cup raspberry preserves

  • 1-2 tablespoons water

Tools Needed

Stand Mixer

Loaf Pan

Cooling Rack


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Preparation

  1. Preheat oven to 350ºF. Lightly grease a 9x5 loaf pan and set aside.

  2. In a large mixing bowl, combine the flour, baking powder, and salt. Stir together and set aside.

  3. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is light and fluffy, about 1-2 minutes. 

  4. Add the sugar and continue to mix on medium speed until light and fluffy. Add eggs and vanilla and mix again until well-combined.

  5. Slowly add the dry mixture ⅓ at a time. Stir at lowest speed, and scrape down the slides of the bowl after adding each ⅓ of mixture. Stop when ingredients are just combined. Set batter aside.

  6. Warm milk in the microwave (not hot) and to the matcha, 1 tablespoon at a time. Whisk well until combined. 

  7. Add ⅓ of the batter to the matcha paste. Use a silicone spatula to fold the batter until just combined with matcha paste, careful not to overmix.

  8. Spoon the matcha batter back into the original batter in 6-8 separate dollops scattered around the bowl. Use a silicone spatula to scoop the batter from the bottom of the bowl and fold it onto itself while rotating the bowl a quarter turn. Repeat twice more.

  9. Pour the batter into the prepared loaf pan. Set aside.

  10. In a small mixing bowl, combine the preserves and 1 tablespoon water. Mix until smooth. Add an additional tablespoon of water, if needed.

  11. Spoon the preserves mixture on top of the batter in a few separate dollops. Use a skewer or chopstick to swirl the preserves through the top of the batter. Careful not to insert the skewer too deep into the batter.

  12. Bake in the preheated oven for 50 to 60 minutes, until a cake tester inserted into the center comes out clean. After 15 minutes, score the top of the cake with a knife. 

  13. Remove from the oven and allow to rest in the pan for 15 minutes. Then, remove from pan and allow the cake to cool completely on a wire rack. Enjoy!

Tags

Dessert, Cake

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