ALL RECIPES, Desserts

Matcha-Vanilla Swirled Pound Cake

Matcha-Vanilla Swirled Pound Cake

Matcha-Vanilla Swirled Pound Cake is a delightful dessert that beautifully combines the earthy flavor of matcha with the classic richness of vanilla. Here’s a simple recipe to make it:

Ingredients:

For the Matcha Batter:

  • 1 cup all-purpose flour
  • 1/4 cup matcha green tea powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar added, let it sit for 5 minutes)

For the Vanilla Batter:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar added, let it sit for 5 minutes)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
  2. Prepare the Matcha Batter:
    • In a medium bowl, whisk together 1 cup of flour, matcha powder, baking powder, baking soda, and salt.
    • In a large bowl, cream together the softened butter and sugar until light and fluffy.
    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Gradually add the dry ingredients and buttermilk, mixing until just combined.
  3. Prepare the Vanilla Batter:
    • In another medium bowl, whisk together 1 cup of flour, baking powder, baking soda, and salt.
    • In a large bowl, cream together the softened butter and sugar until light and fluffy.
    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Gradually add the dry ingredients and buttermilk, mixing until just combined.
  4. Layer the Batters:
    • Spoon half of the vanilla batter into the prepared Bundt pan.
    • Add half of the matcha batter on top of the vanilla batter.
    • Repeat with the remaining vanilla batter and matcha batter, creating a layered effect.
  5. Swirl the Batters:
    • Use a knife or a skewer to gently swirl the batters together for a marbled effect. Be careful not to overmix.
  6. Bake:
    • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool:
    • Let the cake cool in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely.

Optional Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1 tbsp matcha powder (optional)

Instructions for the Glaze:

  1. In a small bowl, mix the powdered sugar, milk, and matcha powder until smooth.
  2. Drizzle the glaze over the cooled Bundt cake before serving.

Serving Suggestions:

  • Serve slices with tea or coffee for a delightful treat!

Enjoy your beautifully Matcha-Vanilla Swirled Pound Cake!

Monchanoke