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This matcha marble pound cake is the perfect addition to your afternoon tea. Made entirely dairy-free, it offers a perfect balance between sweet, earthy flavors and refreshing lime notes.

Lime Matcha Marble Pound Cake

  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf 1x
  • Category: Quick breads
  • Cuisine: World Cuisine
  • Diet: Vegetarian

Description

This matcha marble pound cake is the perfect addition to your afternoon tea. The glaze is optional but highly recommended. 


Ingredients

Scale

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

 


Instructions

  1. 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.
  2. In a large mixing bowl, pour the coconut cream. Add sugar, eggs, lime juice and zest, vanilla extract, and vegetable oil. Whisk until combined.
  3. In a separate bowl, mix all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients, and stir well.
  4. Add matcha powder to a small bowl. Heat vegetable milk in the microwave and slowly whisk it into the matcha powder until completely dissolved.
  5. Scoop ⅓ of the cake batter into a small bowl and gently stir in the matcha mixture.
  6. 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.
  7. Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. 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.

Notes

* 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