# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened (225 g)
05 - 1 ¼ cups granulated sugar (250 g)
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature (120 ml)
→ Matcha Swirl
09 - 1 ½ tablespoons culinary-grade matcha powder
10 - 1 tablespoon milk
→ Red Swirl
11 - 3 tablespoons raspberry or strawberry puree, strained
12 - 2 teaspoons red food coloring gel (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - Using an electric mixer, beat butter and sugar until light and fluffy for 3 to 4 minutes.
04 - Incorporate eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - On low speed, alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Evenly divide batter into three separate bowls.
07 - Stir matcha powder and 1 tablespoon milk into one batter bowl until smooth, then fold gently.
08 - Fold raspberry puree and optional food coloring into second batter bowl.
09 - Keep the third portion of batter plain for the vanilla layer.
10 - Spoon alternating dollops of each batter into the loaf pan. Use a skewer or butter knife to gently create swirls for a marbled pattern.
11 - Level the top and tap the pan gently to release any trapped air.
12 - Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean.
13 - Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before cutting.
