Daily Cooking Quest

Matcha Marble Pound Cake

I have tried many pound cake recipes, some good, some great, and this one from King Arthur is one of my favorite. Most of the time, I follow the recipe to a tee, but sometimes I like to add a bit of twist to incorporate Asian flavors into the basic pound cake recipe that is already good to start with. If you love a straight simple pound cake recipe, the link to the King Arthur original pound cake is quite a winner. If you want some Asian twist, feel free to follow my recipe along.

Matcha Marble Pound Cake

Matcha, or Japanese green tea powder, is one of my indulgence. I try to buy good quality ones, despite the exorbitant price compared to cheaper options, but you do get what you pay when it comes to matcha. I have tried several brands of matcha, and as a rule of thumb, I am most satisfied when picking the ones with ceremonial grade that come straight from Japan. Yes, those can be pricey, but they definitely make a difference. That said, it is perfectly fine to use cooking grade matcha, the cake should still come out more than okay :)

Matcha Marble Pound Cake

Matcha Marble Pound Cake

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 12


  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 4 eggs, room temperature
  • 2 cup all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon rum
  • 1 teaspoon vanilla extract
  • 1 tablespoon matcha


  1. Preheat oven to 350 Fahrenheit (175 Celcius). Grease a 9" x 5" loaf pan, set aside.
  2. In a large mixing bowl, beat butter until white and fluffy. Gradually beat in sugar, then eggs, one at a time, until light and fluffy.
  3. In a separate bowl, whisk together all purpose flour, baking powder, and salt.
  4. In another bowl, mix together milk, rum, and vanilla extract.
  5. Alternately, add flour mixture followed by milk mixture into the butter/egg/sugar mixture, starting and ending with flour mixture. I usually add flour mixture in 3 batches, and milk mixture in 2 batches. Stir to combine after each addition.
  6. Divide the batter into two equal portions.
  7. Into one of the batter portion, add matcha and mix well.
  8. Pour half of the original batter into the prepared pan, followed by half of the matcha batter, then again half of the original batter, and finally half of the matcha batter. Use a skewer/chopstick and give a swirl through the batter to create the marble effect.
  9. Bake in the oven for 60 minutes, or until a cake tester comes out clean.
  10. Let the cake rests in the pan for 5-10 minutes, then gently loosen its edges and let the cake rests on a wire rack to cool. As with all other pound cakes, it is actually better to wrap the cake in a saran wrap and let it mature in the fridge for 1-2 days.

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