About the Recipe
This moist, fluffy pound cake combines the rich, earthy notes of matcha with classic vanilla flavors.
Ingredients
2 Tbsp matcha powder (10 g)
¼ cup milk, warmed to 110°
½ cup unsalted butter (113 g), softened
1 cup granulated sugar (200 g)
3 large eggs, room temp
1 ½ teaspoon pure vanilla extract
1 ½ cup all-purpose flour (195 g)
½ cup cake flour (60 g)
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup sour cream (180 g), room temp
Preparation
Preheat and Prepare: Preheat your oven to 350°F and line a 9×5-inch loaf pan with parchment paper. Grease the pan generously with butter.
Matcha: Sift matcha powder into a bowl, pour in warm milk, and whisk. Set it aside to cool.
Combine: In a stand mixer, mix together softened butter and sugar until mixed smooth.
Eggs: Gradually add eggs one at a time, mixing thoroughly after each one.
Flavor: Add in the vanilla.
Dry Ingredients: In another bowl, sift together all-purpose flour, cake flour, salt, baking powder, and baking soda. On low speed, add the dry mixture to the wet batter in three parts, alternating with dollops of sour cream.
Marble it up: Divide the batter in half. To one half, add the dissolved matcha mixture. Fold until the matcha is thoroughly mixed into the batter.
Swirl in the Vanilla: Alternate adding dolups of vanilla and matcha batters into the prepared loaf pan. Use a spatula or even the back of a spoon to create swirls on the surface.
Bake and Cool: Bake for 45-55 minutes until a toothpick poked in the center comes out clean. Allow your pound cake to cool in the pan for 10 minutes, then put it onto a wire rack to cool to room temperature.
Slice and Enjoy! Once the pound cake is room temperature, slice it up and enjoy!
There you have it, the Marble Matcha Pound Cake! If you're not an avid baker, I promise this one is worth it. And you know what pairs great with it? A matcha latte! 😉
If you need some help picking out your matcha, I got you 👉🏼 check this out.
Cheers!
The Matcha Mermaid 🍵 🌊