Lemon Matcha Marble Pound Cake
Moist, mildly nutty and deliciously tangy. This lemon matcha pound cake is made with sour cream and topped with a sweet & tart raspberry glaze.
Ingredients
Lemon Matcha Marble Pound Cake
- 1 cup granulated sugar
- 4 egg (room temp.)
- 1 ⅔ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temp. & diced)
- ¼ cup sour cream
- zest of 1 lemon
- ¼ cup milk
- 3 tbsp lemon juice
- 1 tsp vanilla extract
- 3 tbsp matcha powder
Rasberry Glaze
- ¼ cup fresh raspberries
- ¼ tsp vanilla extract
- 1 ½ cups powdered sugar
Instructions
Lemon Matcha Marble Pound Cake
- Pre-heat oven to 350°F. Use butter to grease a 1lb loaf pan (8.5" X 4.5") and line with parchment paper (butter will allow parchment paper to stick to the pan).
- In a large bowl mix all-purpose flour, baking powder, and salt. Mix until combined.
- In a separate bowl, add room temperature butter and sugar. Beat with a mixer at medium speed for 4-5 minutes until the mixture is light and fluffy.
- Slowly add eggs into the butter mixture a little at a time. Make sure the eggs are fully incorporated before adding more (do not rush this process). Add in sour cream.
- Sift dry ingredients (all-purpose flour, baking powder, and salt) into the butter mixture. Fold in dry ingredients with a rubber spatula until combined. Be sure not to overmix. Add vanilla extract, lemon juice, and lemon zest. Fold into batter.
- In a separate bowl, add matcha and milk. Whisk until matcha is smooth and no lumps are visible. Add a quarter of the batter in with matcha and fold together with a rubber spatula until combined.
- Use a rubber spatula to add dollops of matcha batter into the other batter. Carefully fold the matcha into the batter a few times until you start to see a swirl pattern (no not overmix or the batter will end up turning solid green). Pour batter into the loaf pan and smooth out the top without mixing any further.
- Bake for 55 minutes. A skewer should come out clean when inserted into the cake. That is the indicator that the cake is done. A skewer inserted into the middle should come out clean. Let the cake cool in the loaf pan for around 15 minutes. Before removing it from the pan.
Raspberry Glaze
- Add raspberries to a sieve and strain. Add vanilla extract, and slowly add powdered sugar little by little (otherwise, you might get powdered sugar everywhere!). Whisk until smooth.
- Once cooled, remove the cake from the loaf pan and drizzle glaze on top and allow it to run down the sides of the cake. Top with additional raspberries on top if you'd like and enjoy!
Notes
- Monitor your butter's temperature. If it gets too warm, it will melt and the emulsion will break leaving you with a dry and crumbly cake (ick). If your butter is too cold, your cake may not rise properly.