# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 ¼ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - ½ cup whole milk, room temperature
→ Matcha Swirl
09 - 1 ½ tablespoons culinary-grade matcha powder
10 - 1 tablespoon milk
→ Red Swirl
11 - 3 tablespoons raspberry 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 - Combine all-purpose flour, baking powder, and salt in a bowl. Set aside.
03 - Using an electric mixer, beat butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time to the creamed mixture, beating well after each addition; then add vanilla extract.
05 - Alternately add the flour mixture and milk to the wet ingredients on low speed, starting and ending with the flour mixture, mixing just until combined.
06 - Divide the batter evenly into three separate bowls.
07 - Mix matcha powder and 1 tablespoon milk until smooth, then fold into one portion of the batter.
08 - Fold raspberry puree and food coloring gel, if using, into the second portion of batter.
09 - Keep the third portion of batter plain for the vanilla layer.
10 - Spoon alternating dollops of each batter into the prepared loaf pan and gently swirl with a skewer or butter knife to create a marbled effect.
11 - Smooth the top and gently tap the pan to release any trapped air.
12 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
13 - Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
