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Perfect Strawberry Matcha Swirl Pound Cake Recipe with Cream Cheese Glaze

strawberry matcha swirl pound cake - featured image
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A moist and flavorful strawberry matcha swirl pound cake with a luscious cream cheese glaze, perfect for an easy homemade dessert that balances indulgence with wholesome ingredients.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour, sifted
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ tsp vanilla extract
  • 2 tbsp matcha green tea powder, sifted
  • 1 cup (about 150g) fresh strawberries, chopped
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan, or line it with parchment paper.
  2. Sift together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside.
  3. Cream the butter and granulated sugar in a large mixing bowl using an electric mixer until light and fluffy, about 4–5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract and whole milk until just combined.
  6. Fold in the sifted dry ingredients gently with a rubber spatula until just combined.
  7. Prepare the strawberry puree by pulsing chopped strawberries in a blender or food processor until smooth but slightly chunky. Set aside.
  8. Divide the batter, scooping about one-third into a small bowl and folding in sifted matcha powder until evenly green.
  9. Layer the batter in the pan: start with half of the plain batter, spread evenly; dollop the strawberry puree on top; then spoon the matcha batter over it. Use a knife or skewer to gently swirl the layers together.
  10. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
  11. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  12. Make the cream cheese glaze by beating softened cream cheese with powdered sugar and lemon juice until smooth and pourable. Add a little milk if needed to thin.
  13. Drizzle the cream cheese glaze over the cooled cake, letting it drip down the sides.

Notes

Do not overmix the batter after adding flour to avoid a dense cake. Sift matcha powder to prevent clumps and use good-quality matcha for best flavor. Swirl gently to keep distinct colors. Let the cake cool completely before glazing to prevent glaze from melting and sliding off. Room temperature ingredients mix better. Tent cake with foil if browning too fast.

Nutrition

Keywords: strawberry pound cake, matcha pound cake, cream cheese glaze, swirl pound cake, easy dessert, homemade cake, matcha dessert

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