# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup (2 sticks) unsalted butter, softened (225 g)
05 - 1 1/4 cups granulated sugar (250 g)
06 - 4 large eggs, room temperature
07 - 1 teaspoon vanilla extract
08 - 1/2 cup whole milk, room temperature (120 ml)
→ Matcha Swirl
09 - 1 1/2 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)
# Cooking Steps:
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 - Beat butter and sugar with an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - On low mixer speed, alternately add flour mixture and milk, starting and ending with flour; mix until just combined without overmixing.
06 - Evenly divide batter into three separate bowls.
07 - In first bowl, blend matcha powder with 1 tablespoon milk until smooth; fold into batter mixture.
08 - In second bowl, fold in raspberry puree and red food coloring gel if using.
09 - Leave third bowl plain for the vanilla layer.
10 - Spoon alternating dollops of each batter into prepared pan. Use a skewer or butter knife to gently swirl for marbled pattern.
11 - Smooth top and tap pan gently to release air bubbles. Bake 50 to 55 minutes until toothpick inserted comes out clean.
12 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
