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Lime Matcha Marble Pound Cake

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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.
  • 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

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.

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