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–+ servings

Raspberry Matcha Pound Cake

This pound cake is nothing short of perfect - I'm not exaggerating, I'm just in love with it. I might be a little blind due to how much I am in love with it, but how could you pass up bright raspberry swirls mingling with earthy matcha in a smooth, dense and buttery cake? It's truly one of my life's greatest joys. Serve it with vanilla ice cream and taste heaven.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 9" loaf tin

Equipment

Ingredients

  • 1 cup salted butter, room temperature, 226 grams
  • 1 cup granulated sugar, 220 grams
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour, spooned and leveled, 280 grams
  • 1 teaspoon kosher salt
  • 3 ounces fresh raspberries, 85 grams
  • 2 teaspoons granulated sugar
  • 1 tablespoon ceremonial grade matcha powder

Instructions 

  1. Preheat the oven to 350°F.
  2. In a stand mixer, add the butter, sugar and vanilla extract and beat together for 4-5 minutes, or until the mixture is a shade lighter and almost doubled in size. This is the natural leavener!
  3. Crack in an egg at a time, beating on medium speed until each egg is combined with the batter.
  4. Add in the flour and salt and mix on low until the batter is just combined, making sure to scrape down the sides.
  5. In a small bowl, smash the raspberries together with 2 teaspoons of granulated sugar to make a paste.
  6. Swirl the rasberries in with the batter, only do a few swirls to make sure there are still pockets of yellow batter. Swirl in the matcha next, stopping when it is just combined.
  7. Line a 9" loaf tin with parchment paper and pour in the batter.
  8. Bake at 350°F for 55-65 minutes or until you can insert a toothpick and it comes out clean. Let the loaf cool before serving.