• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Baking + Sweet, Cakes, Recipes · April 7, 2023

Raspberry Matcha Pound Cake

Jump to Recipe Print Recipe

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

How do I get a perfect crack down the center of my raspberry matcha pound cake?

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!

Why is my pound cake too dense?

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!

What is the best way to store a pound cake?

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!

Tamarind Carrot Cake
This carrot cake is a moist, sweet, absolutely delicious version of carrot cake with the unique addition of tamarind paste. Native to Africa and Asia, this tart, subtly sweet fruit adds a unique level of sharpness, fruitiness and flavor to carrot cake that simultaneously compliments its classic flavors while making it taste like something you've never had before.
Check out this recipe
Carrot Butter Biscuits
These biscuits are for the biscuit-skeptics in your life. They are equal parts flakey and sweet, slightly soft from the carrot and packed with buttery flavor. This recipe only makes six biscuits, and is easy enough to whip up on a lazy weekend morning.
Check out this recipe
Pear Ginger Cake
This cake uses both fresh pear and fresh ginger root, making it uniquely moist, flavorful, and one of my absolute favorite cakes to bake throughout the fall and holiday season. Add a homemade caramel and it's comforting and delicious all in one!
Check out this recipe

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

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.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:1 hour hr
Total Time:1 hour hr 15 minutes mins
Course: Dessert, Snack
Cuisine: American, Fusion
Keyword: matcha, pound cake, raspberries
Servings: 1 9″ loaf tin

Equipment

  • 1 Stand mixer
  • 1 9" loaf pan
  • 1 sheet parchment paper

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

  • 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.

Posted In: Baking + Sweet, Cakes, Recipes

Get exclusive Justine Snacks content

You’ll Also Love

Pumpkin Baked Oats
Sweet Potato Focaccia
Beet Cake

Comments

  1. Meghan says

    April 8, 2023 at 7:47 pm

    In the written instructions I see cream but it’s not listed with the other ingredients?! Am I missing something? Help!

    • Justine says

      April 9, 2023 at 4:17 pm

      Cream is a verb in this case! I see how that wording was confusing, will ammend 🙂

  2. Jenna says

    April 8, 2023 at 11:11 pm

    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!

    • Justine says

      April 9, 2023 at 4:16 pm

      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!

  3. Victoria says

    April 14, 2023 at 9:45 am

    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?

    • Justine says

      April 14, 2023 at 10:54 am

      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!

  4. Mehtap says

    April 15, 2023 at 10:28 pm

    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!

  5. Summer says

    May 1, 2023 at 10:12 pm

    I have an electric hand whisk! How do you think that would fair against the taste of a pound cake? 🙂

    • Summer says

      May 1, 2023 at 10:13 pm

      *task oops!

Next Post >

Simple Cilantro Pasta

Hey! I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

Reader Favorites

  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas

hey there

I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

trending now

  • Single-Serving Craftsman & Wolves ...
  • Brussels Sprout Salad with Anchovy Tahini...
  • Baked Kale Salad with Crispy Quinoa
  • Blueberry Cookies | Vegan & Naturally...

Latest on Instagram

Over a year after our queen Emily Mariko put Craft Over a year after our queen Emily Mariko put Craftsman & Wolves on the radar of everyone outside of SF, it’s finally time for an homage recipe! (mostly because I’ve been craving it for a year tbh…I am very behind)

This isn’t a recreation, but instead a vegetarian (the original has pork sausage), sinlge-serving, almost cheesy-tasting variation. I used cornmeal for a little more substance and density, more spices than I can count (they’re all worth it, I promise), and a 6-minute egg, which when enclosed in the batter, stays jammy even after baking 🥚

The full recipe for this single muffin is on the site, and I hope it might make it into your long weekend somewhere 💚 Happy Saturday everyone

https://justinesnacks.com/single-serving-craftsman-wolves-the-rebel-within-muffin/
.
.
.
.
#egginahole #muffins #baking #singleserving
The reason why I am always telling my friends to s The reason why I am always telling my friends to sharpen their knives 🥺

https://justinesnacks.com/lemon-poppy-salad-with-stracciatella/

#lemonsalad #stracciatella #poppyseedsalad
SNACKS + CHEF! Today @ayesha_rare invited me int SNACKS + CHEF! 

Today @ayesha_rare invited me into her kitchen at @shukettenyc, one of my favorite places in NYC (and on the NYTimes top 100 list, NO BIG DEAL). 

If you haven’t been to Shukette, they are famous for their small plates, shareable menu and signature “rip & dip” style. Ayesha shared her famous pita recipe (look for that PUFF) and their smoked Arctic char dip - which, yes, I do pick favorites, and yes, that one is it 😍

I’m by no means a professional, so whenever I get to cook with one it’s the most fun thing in the world. As for the recipes, well, you’ll have to check in with Ayesha for those 😎 

**PS the audio might be less than great, but we were in a professional kitchen! With professionals! I’d sacrifice audio for pita any day 🙏

#shukette #cookingvideos
The re-done (and much better!) Gideon’s Cookie r The re-done (and much better!) Gideon’s Cookie remake recipe! Part 1 & 2 will be up in my stories - but long story short, I took one of the worst recipes on my blog, and after painful trial and error, turned it into one of my best.

This video is the culmination of about a week of testing of the iconic @gideonsbakehouse cookie, with various flours, bake times, chocolate and ratios thrown in the mix. 

I’m nowhere near a professional baker, just an enthusiast, so the full journey is on TikTok and reshared in my stories, just in case you want to see but don’t have that app! 

Plus the recipe will be linked in bio, after this much work I would never withhold it from you 💚🍪

https://justinesnacks.com/gideons-bakehouse-copycat-chocolate-chip-cookie-recipe/
.
.
.
#chocolatechipcookies #bakingscience #gideonsbakehouse
Olive oil muddled strawberry Paper Plane - and I’m so so excited to say this is #sponsored by my loves over at @getgraza!

You can check my stories for more info about why I love Graza and why you see them in *almost* every video, but when it comes to olive oil, they have one of my favorite systems. You can subscribe to get two bottles, the larger (The Sizzle) made specifically for cooking, and the smaller (The Drizzle) meant for finishing, dipping, swirling, whatever. And idk how to say this and not sound cheesy, but they’re more than just that brand you see everywhere on social media. Their team is great, their process is great, and their level of quality and flavor. is. great. Their product is all single-origin Spanish olive oil, so I can’t vouch for them more 🫡

And if you don’t want to subscribe, they’re now in Whole Foods! As someone who has known the founders from early on, I felt like a proud child.

Ok, I’m getting emotional. But this cocktail itself could not be easier (recipe in video!), and strawberries marinated in Graza’s single origin drizzle add a peppery note that you have to try at least once.

And last but not least, my code!! JUSTINESNACKS for $5 off your first Graza Duo (Sizzle and Drizzle). Buy Graza in my name to avenge me and I’ll love u forever 💚

Ok, oil on my children - and plz make this drink 🍹 

https://justinesnacks.com/strawberry-paper-plane/
What is essentially Pizza Toast, but all-grown-up. What is essentially Pizza Toast, but all-grown-up. Because a singular anchovy makes everything better. (Also my sourdough was just dying to be put to use)

The full recipe is on the blog, done in 15 minutes or less, and just really delicious. Although tbh my younger self would probably still prefer the microwaved version, which tbh I respect. 

And if there are any nostalgic recipes you made that you’d want recreated, let me know, I’m always down for another savory toast 🍕 

https://justinesnacks.com/pizza-toast/

#cherrytomatoes #pizzatoast #healthyrecipes
A peanut butter cold brew birthday cake! Gift gi A peanut butter cold brew birthday cake! 

Gift giving is not my love language, I’m more of a words of affirmation girl, so I wanted to make this video (and this cake!) my birthday present 🥹

This is the “Ashley’s Birthday Cake” recipe from @joannebchang’s book, Pastry Love. I used just traditional buttercream recipes for the chocolate, peanut butter and vanilla bean buttercreams. Oreo crumble was added, because you all insisted 😌

Happy Birthday @e_lipk4 💚

#cake #cakedecorating #birthdaycake
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue