Description
A delicious pound cake swirled with matcha and raspberry flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons matcha powder
- 1 cup fresh raspberries
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan.
- In a bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, matcha powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in raspberries.
- Pour half the batter into the prepared pan.
- Add a layer of raspberries and then top with the remaining batter.
- Use a skewer to swirl the batter slightly.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
- Store the cake in an airtight container.
- Best served fresh but can be kept for up to 3 days.
- Can substitute frozen raspberries if fresh are not available.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Matcha Raspberry Swirl Pound Cake