Description
This Delicious Strawberry Matcha Marble Pound Cake features a moist and tender crumb with the earthy flavor of matcha and the natural sweetness of strawberry powder. The vibrant marbled effect makes it a visually stunning dessert that’s perfect to impress your friends.
Ingredients
Scale
Base Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 2 tbsp whole milk, divided
Flavoring and Coloring
- 1 tbsp culinary-grade matcha powder
- 2 tbsp freeze-dried strawberry powder
- Pink or green gel food coloring (optional, use as desired)
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar together on medium-high speed for 3–5 minutes until the mixture is pale and fluffy, which creates a light texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, mix in the pure vanilla extract until the batter is smooth and fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Fold Dry Ingredients into Wet: Gradually fold the flour mixture into the butter batter until just combined. Do not overmix to maintain a tender crumb.
- Divide and Flavor Batter: Split the batter evenly into two bowls. In one bowl, stir in the matcha powder and 1 tablespoon of milk until fully incorporated. In the other bowl, add the freeze-dried strawberry powder and the remaining 1 tablespoon of milk. Optionally add gel food coloring to enhance the colors.
- Create Marble Effect: Alternately spoon the matcha and strawberry batters into the prepared loaf pan. Use a knife to swirl the two batters 4–5 times to create an attractive marbled pattern.
- Bake the Cake: Place the pan in the oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Let the cake cool in the pan for 15 minutes. Then lift it out using the parchment paper overhang and transfer it to a wire rack to cool completely. Slice with a serrated knife before serving.
Notes
- For best results, use room temperature eggs to ensure better emulsification and a smoother batter.
- Freeze-dried strawberry powder adds natural sweetness and flavor without adding liquid, preserving the batter consistency.
- If desired, use gel food coloring sparingly to enhance the visual contrast in the marble effect without affecting flavor.
- Do not overmix the batter once flour is added to avoid a dense cake.
- The cake keeps well for 2-3 days when stored in an airtight container at room temperature.
