A delightful twist on the classic pound cake, featuring a beautiful green tea marble effect.
Preheat your oven to 340°F (170°C) and grease a loaf pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, cream the butter until smooth.
Softened butter creams more easily, so take it out of the fridge beforehand.
Add sugar to the butter and mix until light and fluffy.
Mixing thoroughly at this stage helps create a smooth batter.
Gradually beat in the eggs, one at a time.
Adding eggs one at a time prevents the batter from curdling.
Sift together the flour and baking powder, then fold into the wet mixture.
Folding gently helps maintain the airiness of the batter.
Divide the batter into two portions. Mix matcha powder and milk into one portion.
Mixing the matcha separately ensures even distribution of color and flavor.
Pour the plain batter into the loaf pan, then add the matcha batter. Swirl with a knife for a marble effect.
Swirling creates a beautiful marbled pattern.
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake towards the end of the baking time to avoid overcooking.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cake properly prevents it from breaking when removed from the pan.
Slice and serve your Matcha Marble Pound Cake. Enjoy!
Pair with a cup of tea for a delightful experience.
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