This matcha marble pound cake is the perfect addition to your afternoon tea. The glaze is optional but highly recommended.
For the lime matcha marble pound cake:
- ¼ cup (70g) coconut cream*
- 1 cup (200g) sugar
- 4 large eggs
- 2 Tablespoons lime juice, freshly squeezed
- 1 teaspoon vanilla extract
- ½ cup (120 ml) vegetable oil, neutral in taste (I used canola oil)**
- Zest of 1 lime
- 1 ⅔ cup (200g) all-purpose flour
- 1 Tablespoon baking powder
- 1 pinch of salt
- ¼ cup (60 ml) vegetable milk (I used oat milk)
- 2 Tablespoons matcha powder
For the glaze (optional):
- 1 cup (120g) confectioner’s sugar
- 1 Tablespoons lime juice
- 2 Tablespoons vegetable milk, plus more as needed
- Zest of 1 lemon
- Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.
- In a large mixing bowl, pour the coconut cream. Add sugar, eggs, lime juice and zest, vanilla extract, and vegetable oil. Whisk until combined.
- In a separate bowl, mix all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, and stir well.
- Add matcha powder to a small bowl. Heat vegetable milk in the microwave and slowly whisk it into the matcha powder until completely dissolved.
- Scoop ⅓ of the cake batter into a small bowl and gently stir in the matcha mixture.
- Pour one layer of the plain cake batter into the prepared loaf pan, then spoon a few spoonfuls of the matcha cake batter. Repeat until all the batter has been used up, and make a few gentle swirls by inserting a knife into the batter.
- Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While loaf is still a little warm, prepare the glaze by whisking all the ingredients together (minus the lime). Add enough milk to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Sprinkle with lime zest all over the glaze. Cool completely, then slice and enjoy.
* Coconut cream can be purchased as is. If not, scoop out the solid part of a can of coconut milk.
** Canola oil or sunflower oil are my best bets for this recipe. If you want to use coconut oil, make sure it’s melted and slightly cooled before using.
Keywords: Matcha marble pound cake