Marbled Matcha Pound Cake

Marbled Matcha Pound Cake

This recipe contains sour cream, which makes the cake nicer than normal pound cake. I am addicted to this marbled matcha pound cake.

Ingredients: 21.5 cm pound cake mold

Cake flour
120 g
Almond flour
20 g
Baking powder
2 g
100 g
Sour cream
40 g
Granulated sugar
120 g
Large eggs
2 (120 g)
3-4 g
Heavy cream
10 g


1. Sift the cake flour, almond flour, and baking powder together. Preheat the oven to 340°F/170°C.
2. Add butter, sour cream, and granulated sugar to a bowl and whisk until it turns into a white cream.
3. Divide the beaten egg into three batches and add gradually to Step 2 (alternatively, add eggs one at a time).
4. Sift the dry ingredients into Step 3. Then, mix lightly using a cutting motion.
5. Pour 100 g of batter into another bowl and mix in matcha and heavy cream.
6. Now pour half of the plain batter into a mold and then half of the matcha batter onto it. Stir lightly for a marbled effect.
7. Pour the rest of the plain batter on Step 6 then the rest of the matcha batter, mixing lightly again. Now, using a bamboo stick, run lightly over the surface in a swirling motion.
8. Bake in a preheated 340°F/170°C oven for about 40 minutes. (If you cut a line in the middle of the surface, it creates a nice crack) Cover with aluminium foil for the last 10 minutes.
9. Let the cake cool for a while in the mold, then turn it out. Wrap with aluminium foil and cover with plastic wrap. Let it rest for 1 day.
10. Enjoy.

Story Behind this Recipe

I love this pound cake at the moment.
I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake.
Sour cream gives it a moist finish.