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Matcha Raspberry Swirl Pound Cake

Matcha Raspberry Swirl Pound Cake: 5 Irresistible Reasons

  • Author: Belinda
  • Total Time: 2 hours
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

This Matcha Raspberry Swirl Pound Cake blends the earthy flavor of matcha with the tart sweetness of raspberries.

Ingredients

Scale
  • 1 pint of firm raspberries
  • 1 cup unsalted butter, at room temperature (226 grams)
  • 1 1/2 cup granulated sugar (325 grams)
  • 4 large eggs
  • 2 cups all-purpose flour (270 grams)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup vegetable oil (60 milliliters)
  • 1/4 cup whole milk (60 milliliters)
  • 1 teaspoon vanilla
  • 4 teaspoons matcha tea powder

Instructions

  1. Position a rack in the middle of your oven. Preheat to 325° F.
  2. Butter an 8×4 loaf tin (or 9×5) and line with parchment paper.
  3. In a glass measuring cup, whisk together the milk, oil and vanilla.
  4. In a medium bowl, whisk flour, baking powder, and salt until combined.
  5. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low until lighter in color, about 1 minute.
  6. Gradually add the sugar and beat until fluffy and almost white, about 3 minutes.
  7. Add the eggs one at a time, scraping down the bowl between each addition.
  8. With the mixer on low, add the flour mixture in thirds.
  9. Transfer half of the mixture to a medium-size bowl.
  10. Pour 1/4 cup of the vanilla-oil-milk mixture into the stand mixer bowl and fold it in.
  11. Whisk the matcha into the remaining liquid until smooth. Pour this into the other bowl and fold until barely incorporated.
  12. Dollop the batter into the loaf pan, alternating from matcha to plain.
  13. Use a skewer or butter knife to create swirls and top with a third of the raspberries. Repeat until all batter is used.
  14. Bake for 1 hour and 30 minutes, rotating the pan at 1 hour if needed.
  15. Remove from oven and let cool in the pan for 10 minutes before removing and cooling completely.
  16. If desired, top with icing made from powdered sugar and a small amount of milk or water until thick but pourable.

Notes

  • Ensure ingredients are at room temperature for better mixing.
  • Use fresh raspberries for best flavor.
  • Store cake in an airtight container for freshness.
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: Matcha Raspberry Swirl Pound Cake, dessert, cake, matcha, raspberry

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Find it online: https://recipesoats.com/matcha-raspberry-swirl-pound-cake-recipe/