A few slices of matcha marble pound cake served on a wooden board.

Matcha Marble Pound Cake

Course: Dessert
Cuisine: Japanese
Keyword: cake, matcha, pound cake
Prep Time: 30 minutes
Cook Time: 1 hour
Cool Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 1 loaf (9"x5" top/8"x4" bottom)
Author: Nami

Rustic and delectable, with its rich green tea swirls, this buttery Matcha Marble Pound Cake perfectly accompanies that afternoon cup of coffee or tea enjoyed with friends. 

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Ingredients

  • 160 g unsalted butter (1 ½ stick) (at room temperature)
  • 160 g sugar (¾ cup)
  • 4 large eggs
  • 60 ml milk (¼ cup)
  • 20 g matcha (green tea powder) (1 Tbsp matcha is 6 g. You will need 3 Tbsp.)
  • 200 g cake flour (1 ½ cup)
  • 1 tsp baking powder
  • ¼ tsp salt (kosher or sea salt; use half if using table salt)

Instructions

  1. Gather all the ingredients. Make sure the butter, eggs, and milk are all at room temperature. It’s important! Center a rack in the oven and preheat the oven to 350 ºF (180 ºC).
    Matcha Marble Pound Cake Ingredients
  2. I use the leftover butter on the butter wrapping paper to grease the pan (9"x5" top/8"x4" bottom). Then place the parchment paper inside the pan (paper will stick to the butter).

    Matcha Marble Pound Cake 1
  3. Put the softened butter in a large bowl and beat it until it is light and fluffy and lots of little tails foam around the beaters, about 1-2 minutes.
    Matcha Marble Pound Cake 2
  4. Add the sugar to the whipped butter and beat thoroughly, about 5 minutes. The sharp sugar grains cut through the butter and create the tiny air pockets that aerate the batter and cause leavening. The mixture should be creamy but grainy.
    Matcha Marble Pound Cake 3
  5. Crack the eggs in a small bowl and whisk well.
    Matcha Marble Pound Cake 4
  6. IMPORTANT: To achieve a smooth mixture (not a curdled mixture), add in a very small amount (1 Tbsp) of the whisked egg in the mixture and beat well after each addition. TIP: The eggs contain water and the yolks and the butter are fats. Remember, oil and water will not mix without an emulsifier (in this case, the yolks), which suspends fat molecules in water making a smooth mixture.
    Matcha Marble Pound Cake 5
  7. TIP: If there is a slightly curdled appearance to the batter after adding the eggs, don’t worry. The emulsification is usually complete enough that the batter will become smooth with the addition of flour. The flour helps absorb some of the excess water.
    Matcha Marble Pound Cake 6
  8. Add the dry ingredients in 3 additions. In a fine-mesh strainer/sifter, add 200 g (1 ½ cup) cake flour, 1 tsp baking powder, and ¼ tsp salt in a fine-mesh strainer and sift a third of it over the egg mixture. Switch to a silicone spatula (or with mixer on the lowest speed), and mix by hand so you can scrape to the bottom of the bowl to get any little pockets of flour.
    Matcha Marble Pound Cake 7
  9. Now add another third of the dry ingredients and mix.

    Matcha Marble Pound Cake 8
  10. Stir in the last third addition. Mix only until the batter is smooth. Even though we are using a low protein cake flour, excess mixing will develop the gluten and create a tougher cake.

    Matcha Marble Pound Cake 9
  11. Heat 60 ml (¼ cup) milk in a microwave or saucepan until warm (roughly body temperature) and add to 20 g (3 Tbsp) matcha in the bowl. Whisk well till combined. TIP: Warm liquid is easier to blend matcha.

    Matcha Marble Pound Cake 10
  12. Take ⅓ of the batter and add to the bowl with matcha.

    Matcha Marble Pound Cake 11
  13. Fold in just until the batter is smooth and homogenous. Do not overmix.
    Matcha Marble Pound Cake 12
  14. Add 6-8 dollops of match batter into the original batter. Then fold the entire batter from the bottom of the bowl THREE (3) times.
    Matcha Marble Pound Cake 13
  15. Pour the batter into the pan without mixing the batter, keeping the swirl effect. Tap the cake pan on the countertop once to release the trapped air.

    Matcha Marble Pound Cake 14
  16. Using the offset spatula, smooth out the surface without mixing too much.

    Matcha Marble Pound Cake 15
  17. Put the cake pan in the oven and lower the oven temperature to 340 ºF (170 ºC) oven for 50 to 60 minutes.
    Matcha Marble Pound Cake 16
  18. After 15 minutes, open the oven and quickly score the top of the cake with a sharp knife (Read the blog post why we do this). Continue to bake.

    Matcha Marble Pound Cake 17
  19. The cake is done when a wooden skewer inserted in the center of the cake comes out clean.
    Matcha Marble Pound Cake 18
  20. Remove from the oven and allow the cake to rest in the pan for 15 minutes on a wire rack before taking the cake out of the pan to cool completely.
    Matcha Marble Pound Cake 19

Recipe Notes

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.d link to this post as the original source. Thank you.