Description
This matcha marble pound cake has swirls of buttery vanilla cake and earthy matcha, finished with a sweet vanilla powdered sugar glaze. An easy bakery-style loaf cake that’s perfect for brunch, afternoon coffee, or an elegant homemade dessert.
Ingredients
Units
Scale
Matcha Marble Loaf
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tbsp matcha
Vanilla Powdered Sugar Glaze
- 1 1/3 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line a 9×5 loaf pan with butter, and line with a sheet of parchment paper. The parchment should hang about 1 inch over the sides of the pan. It will act as a sling to easily lift the loaf out of the pan once it’s cooked.
- In a medium mixing bowl, whisk together flour, baking powder, and salt. Set aside to add in later.
- In a stand mixer bowl, cream the butter and sugar on medium-high speed until creamy and fluffy. Add eggs, one at a time, on low. Then beat in vanilla and sour cream.
- Mix in the flour mixture and mix until just combined. Pour half the batter into a separate bowl. Sift in matcha powder and gently mix matcha into the batter on the lowest speed until smooth.
- Fill the loaf pan with scoops of matcha and vanilla batter. Alternating vanilla and matcha. Swirl a knife through the batter in a squiggly motion to give it a marbling effect.
- Bake the bread for 45 minutes to an hour. Let the matcha loaf cake cool for at least 20 minutes before frosting. If it’s too warm, the icing can melt off of the
- In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth. The icing should be thicker but still thin enough to run off a spoon. Pour the icing over the top of the loaf and let it set for about 5 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes