# What Goes In:
→ 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)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together all-purpose flour, baking powder, and salt in a bowl. Set aside.
03 - Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition, then mix in vanilla extract.
05 - On low speed, alternate adding flour mixture and whole milk, starting and ending with flour, mixing until just combined to avoid overmixing.
06 - Evenly divide the batter into three separate bowls.
07 - In one bowl, blend matcha powder with 1 tablespoon milk until smooth, then fold into the batter to create the green swirl.
08 - Fold raspberry puree and optional red food coloring gel into the second bowl to form the red swirl.
09 - Leave the third portion of batter plain for the vanilla layer.
10 - Alternate spooning 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 tap the pan gently to release any air bubbles.
12 - Bake for 50 to 55 minutes, or until a toothpick inserted in the center emerges clean.
13 - Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
