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Matcha and Berry Marble Pound Cake

Matcha and Berry Marble Pound Cake

Learn how to make a Japanese Matcha Madeleines for your happy time!

The Matcha and Berry Marble Pound Cake is a delightful Japanese-style pound cake with rich green tea and berry swirls, offering a light and tender texture. 

It's a perfect accompaniment to your afternoon coffee or tea and tastes even better the next day, making it an ideal make-ahead recipe. This buttery pound cake is bursting with a unique blend of green tea and berry flavors, creating striking swirls that make it feel like a luscious, special-occasion treat. 

The Japanese version of pound cake is lighter and less buttery than its American counterpart, with a tighter crumb and firmer structure. 

It slices cleanly and holds its shape well, making it a delightful treat for any occasion. The matcha and berry combination provides sweet, earthy, and fruity flavors, adding a unique touch to the dessert. 

The cake is easy to make and can be enjoyed with or without a glaze, offering a perfect balance of flavors. 

The recipe is also available in dairy-free variations, offering a moist texture with beautiful matcha and berry swirls. If you're a fan of matcha and berry flavors, this Matcha and Berry Marble Pound Cake is a must-try dessert that will surely impress your guests and elevate your tea time experience.

  • Level / ★☆
  • Perp Time / 10 minutes
  • Cook Time / 40 minutes
  • Total Time / 50 minutes
  • Servings / 24 servings

Ingredients / measure

  • Unsalted Butter / 100g
  • Granulated Sugar / 70g
  • Eggs / 100g
  • Cake Flour / 100g
  • Baking Powder / 1 tsp
  • Berry Powder / 6g
  • Matcha powder / 10g
  • Powdered Sugar / 60g
  • Water / 1 tsp
  • Mixed Nuts / 40g

How to Make Matcha and Berry Marble Pound Cake


  • Before starting the preparation, ensure that the butter is brought to room temperature. 
  • Additionally, sift the cake flour and baking powder together, and line the pound cake mold with parchment paper.


  1. Whip the softened butter at room temperature with a hand mixer until it reaches a creamy consistency, then gradually add the sugar and mix further.
  2. Gradually add the beaten eggs while stirring each time.
  3. Sift the cake flour and baking powder again, then add them to the bowl from step 2, and gently fold the mixture using a rubber spatula.
  4. Divide the batter into two equal parts. Add berry powder to one part by sifting it in and mix well.
  5. Similarly, sift matcha powder into the other part and mix thoroughly.
  6. Layer the two batters alternately in the pound cake mold, and finally, swirl a skewer through the batter to create a marbled effect. Bake in a preheated oven at 170°C for approximately 35-40 minutes. After 10 minutes, make an incision in the center with a knife.
  7. Once baked, remove the cake from the mold by gently tapping it from a height. Allow it to cool on a wire rack until it reaches a warm temperature to the touch, then wrap it in plastic wrap and refrigerate.
  8. Once the pound cake is thoroughly chilled, drizzle it with icing made by mixing powdered sugar and water, and top it with crushed mixed nuts.

Correct storage for the very best flavor !

 To maintain the quality of Japanese Matcha and Green tea, it must be stored where it cannot come into contact with moisture or sunlight.

heat or aromas, and should be used quickly after opening(2-3weeks).

When storing, place in a non-tranparent sealed container and store in a cool, dark location. When storing in the refrigerator, make sure it does not come into contact with the aromas of other foods.


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