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.
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.