# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 1 1/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk, room temperature
→ Matcha Swirl
09 - 1 1/2 tablespoons culinary-grade matcha powder
10 - 1 tablespoon milk
→ Red Swirl
11 - 3 tablespoons raspberry puree, strained (or strawberry puree)
12 - 2 teaspoons red food coloring gel (optional)
# How To Make It:
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, approximately 3 to 4 minutes.
04 - Incorporate eggs one at a time into the creamed mixture, beating well after each addition. Stir in vanilla extract.
05 - On low speed, alternate folding in the flour mixture and milk, beginning and ending with flour, mixing until just combined without overmixing.
06 - Split the batter evenly into three separate bowls.
07 - In the first bowl, blend matcha powder with 1 tablespoon milk until smooth, then fold into the batter.
08 - In the second bowl, fold in raspberry puree and optional red food coloring gel until fully incorporated.
09 - Keep the third bowl plain for the vanilla layer.
10 - Place alternating spoonfuls of each batter into the loaf pan. Use a skewer or butter knife to gently swirl for marbled patterns.
11 - Smooth the surface and gently tap the pan to eliminate trapped air bubbles.
12 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
13 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack until completely cooled before slicing.
