While this is raspberry matcha pound cake uses classic pound cake methods, it is anything BUT classic. I normally don’t make cakes with a butter base, I’m much more of an oil-and-whisk kind of girl, but this pound cake was calling to me. Bright, zippy raspberries swirl in perfectly with green, vibrant matcha, making a simultaneously rich but interesting pound cake. And yes, this cake does use the same ratio as all pound cakes (1 pound butter + 1 pound eggs + 1 pound sugar + 1 pound flour), but to keep your loaf pan from losing its sanity, I’ve taper down the ratios a bit so that nothing runs over!
The full recipe, plus what makes a pound cake a pound cake, is below. Read on for helpful tips, plus some background on how this raspberry matcha pound cake came to be!
Table of contents
- What is a pound cake?
- Ingredients you will need for this pound cake
- Why don’t pound cakes use baking powder?
- How to make the raspberry matcha pound cake batter
- How to prepare the raspberries for the raspberry matcha pound cake
- Tips & tricks on adding flavors to a pound cake
- How can I tell when a pound cake is done?
- Other frequently asked questions
- Why is this recipe in grams?
- Looking for other baking recipes?
- And that’s it for this raspberry matcha pound cake!
What is a pound cake?
Pound cake is a cake I almost never make, but it’s a very classic American baked good, and that’s probably due to its simplicity! Pound cake was traditionally made with a pound each of flour, butter, eggs and sugar. Which truly sounds bland, until you taste how delicious that simplicity can be.
It’s widely credited that the book American Cookery, published in the late 1700s, is the first book to have included pound cake. Which I find very Americana, and very adorable. Since that first publication (which how cool is it that people have been making cookbooks for thousands of years!?) there have been many riffs on pound cakes, with marbling, flavoring, and many mix-ins added in. That’s how this raspberry matcha pound cake came to be, of course! But the one thing that always holds true to a pound cake is that it is made up of these four base ingredients, and it doesn’t use a leavener. Pound cake is classic, easy, and delicious, as it should be!
Ingredients you will need for this pound cake
Now that we’ve talked about what a pound cake is, here is what you will need for this raspberry matcha poundcake version:
- Salted butter, at room temperature – I am adamant that I always bake with salted butter, it just gives you an extra insurance policy that your baked goods will turn out flavorful and buttery. Make sure that your butter here is softened, but not to the point where it is too soft and starting to melt on the edges.
- Granulated sugar – I have never tried to make a brown sugar pound cake…but I’m not saying it’s off the table! Granulated sugar is just better for this type of cake, since it has a lower moisture level and is a better leavener for whipping with the butter!
- Vanilla extract – a pound cake without vanilla just always feels a bit lacking to me. This amount is small for the denseness of the cake, but it truly adds so much!
- Large eggs – I always like to cook with large or extra large eggs. They add more structure and moisture to a baked good, simultaneously! Making the perfect for a raspberry matcha pound cake.
- All-purpose flour – while cake flour is known for giving you a lighter crumb, in pound cakes we want the crumb to be a little more dense. With this cake I recommend all-purpose flour, it’s both easy to find and delicious!
- Kosher salt – While we are using salted butter, that’s still no excuse not to season! Salt and sugar are best friends, and also part of the reason that some cakes end up tasting better than others, it’s all in the salt baby!
- Fresh raspberries – You can also use frozen in this recipe, just make sure they are fully thawed before macerating them!
- Ceremonial grade matcha – This fine matcha powder gives such a delicate, yet complex flavor to foods that I couldn’t help but add it to this raspberry matcha pound cake.
Why don’t pound cakes use baking powder?
Pound cakes have not one, but two natural leaveners baked in to them! No pun intended, because WHO DO YOU THINK I AM?
But the first of the two leaveners is when you beat together the sugar and butter. This is why I am adamant that you beat the sugar for an extended period of time. This whips the sugar molecules against the butter, whipping air into the mixture, and causing it to double in size. An adequate amount of whipping time is what will ensure your pound cake is light, has a tender crumb, and doesn’t collapse while baking.
The second natural leavener is the egg aspect of the recipe. When you beat in the eggs one at a time, they combine with the already whipped butter to create a base for the batter that will rise naturally in the oven. Just make sure the first egg is fully incorporated before adding in the next, otherwise, you run the risk that your batter may curdle.
How to make the raspberry matcha pound cake batter
Now that we’ve gone through the logistics of why we do things, let’s talk about how!
To make the batter for this raspberry pound cake, simply add the butter, sugar and vanilla extract to a stand mixer and cream together for 4-5 minutes, or until the mixture is a shade lighter and almost doubled in size.
Then crack in an egg at a time, beating on medium speed until each egg is combined with the batter.
Add in the flour and salt and mix on low until the batter is just combined, making sure to scrape down the sides. You want the batter to be all the same shade of yellow!
Now you have the base of the batter, and it’s time to add the mix-ins.
Do I need a stand mixer for this?The short answer is, yes – it will help a ton! The longer answer is that you can whip together the butter and sugar using a hand mixer, but just make sure your arm is ready to do some work! The most complicated part of this answer is that you can’t make this cake by hand. Believe me, I’ve tried, and common man just simply isn’t strong enough to do it alone.
How to prepare the raspberries for the raspberry matcha pound cake
The raspberries are my favorite part of this. When you mash them with sugar they just get so jammy and delicious!
To add them to the batter – in a small bowl, smash the raspberries together with 2 teaspoons of granulated sugar to make a paste.
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.
Tips & tricks on adding flavors to a pound cake
My biggest tip when adding flavorings to a pound cake is to swirl them in with a spatula just enough. I say 3-4 swirls MAX. You still want big pockets of batter so that the cake bakes up into a beautiful, marbled swirl.
When in doubt, I say undermix!
How can I tell when a pound cake is done?
The best way to test when a pound cake is done is the toothpick method – it’s old school, I know, but a pound cake is so dense that oftentimes it will look golden and dry on top, when the inside still needs some cooking time!
This cake takes a long time in the oven, but don’t fear, it won’t dry out. The raspberries and butter will make sure of that!
Other frequently asked questions
Before baking, I like to take a knife or toothpick and draw a long line down the center of my poundcake. This helps make it crack beautifully down the center, like the image above!
This often happens if you don’t whip together the butter and sugar for a long enough period of time. It can also occur if you add the eggs all at once instead of one at a time. When troubleshooting, just remember that overwhipping is way harder to do than underwhipping, so just keep going until you see the fluff happen!
I like to wrap my poundcakes in foil and store them in the fridge. This way they will stay fresh and moist for up to 7 days! Reheat them before eating and they are delicious.
Why is this recipe in grams?
Baking is a very finicky and exact science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!
Looking for other baking recipes?
Here are a few favorites!
And that’s it for this raspberry matcha pound cake!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Raspberry Matcha Pound Cake
- 1 Stand mixer
- 1 9" loaf pan
- 1 sheet parchment paper
- 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
- Preheat the oven to 350°F.
- 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!
- Crack in an egg at a time, beating on medium speed until each egg is combined with the batter.
- Add in the flour and salt and mix on low until the batter is just combined, making sure to scrape down the sides.
- In a small bowl, smash the raspberries together with 2 teaspoons of granulated sugar to make a paste.
- 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.
- Line a 9" loaf tin with parchment paper and pour in the batter.
- 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.
In the written instructions I see cream but it’s not listed with the other ingredients?! Am I missing something? Help!
Cream is a verb in this case! I see how that wording was confusing, will ammend 🙂
Your TikTok has kept my belly happy since I started following you. Thanks for sharing your ✨.
Question…I don’t have raspberries on hand, but I have a tasty homemade jelly. Can I substitute? Thanks in advance!
First, thank you! Second, the jelly might cook down with a bit too much moisture, I’d substitute frozen raspberries instead if you have them available!
Hi! I want to make these ASAP. Unfortunately I am living old-fashioned without an electric mixer of any kind. If I do the mixing by hand, should I add any type of leavening agent? And if so, what would you recommend?
Hi there! Unfortunately even with a leavener the cake will come out a bit dense and oily if the butter isn’t properly whipped (the crimes of pound cake, RIP). I recommend if you must mix my hand, alternate between a fork and a large whisk to try to get the butter and sugar as light in color as possible!
I don’t have a great excuse other than trying this recipe with a 3 year old and a 6 year old so I accidentally put one tablespoon of matcha instead of a teaspoon and it still turned out amazing! Thank you!
I have an electric hand whisk! How do you think that would fair against the taste of a pound cake? 🙂