Vanilla Matcha Marble Pound Cake

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Vanilla Matcha Marble Pound Cake

This moist and fluffy Vanilla Matcha Marble Pound Cake drizzled with a vibrant green matcha glaze will delight a tea-time crowd!

Prep Time15

Cook Time50

Course: Dessert

Cuisine: Asian

Keyword: cake, matcha

Servings:

Calories: 470kcal

Ingredients

Vanilla Matcha Marble Pound Cake

170 g unsalted butter softened (¾ cup)
200 g granulated sugar (1 cup)
4 eggs
60 mL + 2 tbsp. milk semi skimmed (¼ cup + 2 tbsp)
2 tsp. vanilla extract
250 g all-purpose flour (2 cups)
1 tsp. baking powder
¼ tsp. salt
2½ tsp. matcha powder sifted, culinary grade

Matcha Glaze

1 tbsp. milk semi-skimmed (+extra)
125 g icing sugar sifted (1 cup)
1 tsp. matcha powder sifted

Instructions

Preheat oven to 180°C (356F). Line an 8 to 10inch loaf pan with baking paper (or grease generously with butter).
In a medium-sized bowl, sift and mix flour, baking powder, and salt. Set aside.
Place softened butter and granulated sugar in a mixing bowl of a stand mixer fixed with the paddle attachment. Mix on medium-low speed until pale and fluffy (1-2 minutes).
Add vanilla extract and eggs, one by one, beating well after each addition. Use a spatula to scrape any ingredients form the side of the bowl. Add 60 mL (¼ cup) milk and mix well.
Add dry (flour, baking powder, salt) ingredients in two additions, and incorporate using a spatula after each addition. Do not overmix the batter. Transfer around ⅓ of the batter to a medium-sized bowl.
In a small microwave-safe bowl, place sifted matcha powder and 2 tbsp. milk. Heat for 20-30 seconds on medium-high heat and whisk into a smooth paste (make sure there are no lumps).
Fold in matcha-milk mixture to ⅓ batter mixture and use a spatula to incorporate until the batter turns bright green.
Pour vanilla batter into bottom of loaf pan and add random dollops of matcha batter. Repeat until all mixtures are used. Use a toothpick or skewer to swirl matcha batter into vanilla batter (use a figure of 8 movement but do not over-swirl).
Bake in a preheated oven for 50-60 minutes until a skewer inserted into the center comes out clean. Allow to cool for 5-10 minutes in loaf tin, then transfer to a cooling rack to finish off cooling. Make sure cake has fully cooled down before glazing.
To make the matcha glaze, heat matcha powder + 1 tbsp. milk in a microwave safe bowl for 20 seconds and whisk to a smooth paste (similar to cake mixture). Place icing sugar into a medium-sized bowl and add matcha paste. Mix well to incorporate and add more milk as needed until the desired glaze consistency is reached.
If glaze is too runny, add more icing sugar. If glaze is too thick, add more milk. Drizzle glaze over loaf cake and allow to set completely before serving. (You may refrigerate the drizzled cake for 20-30 minutes).

Nutrition