Description
This Raspberry Matcha Pound Cake combines vibrant matcha and tart raspberries for a delightful treat that captivates the senses.
Ingredients
Scale
- 1 cup Salted butter
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 2 cups All-purpose flour
- 1 teaspoon Kosher salt
- 2 cups Fresh raspberries
- 2 teaspoons Granulated sugar
- 2 tablespoons Ceremonial grade matcha powder
Instructions
- Preheat the oven to 350°F.
- Beat the butter, sugar, and vanilla extract together in a stand mixer for 4-5 minutes.
- Add the eggs one at a time, beating on medium speed until fully incorporated.
- Mix in the flour and kosher salt on low speed until just combined.
- Smash the raspberries with 2 teaspoons of granulated sugar until they form a paste.
- Swirl the raspberry paste into the batter gently, then swirl in the matcha powder.
- Line a 9-inch loaf tin with parchment paper, then pour in the batter.
- Bake for 55-65 minutes, until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Raspberry Matcha Pound Cake