# Components:
→ 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 a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - Using an electric mixer, beat softened butter and sugar until light and fluffy, about 3 to 4 minutes.
04 - Incorporate eggs one at a time, mixing well after each addition, then stir in vanilla extract.
05 - On low speed, alternately add dry ingredients and milk to wet mixture, beginning and ending with dry ingredients. Mix until just combined; avoid overmixing.
06 - Separate batter evenly into three bowls.
07 - Blend matcha powder with 1 tablespoon milk until smooth, then fold into one portion of the batter.
08 - Fold raspberry puree and optional red food coloring gel into the second portion of batter.
09 - Leave the third portion plain to maintain the vanilla layer.
10 - Alternate spooning dollops of each batter into the loaf pan. Use a skewer or butter knife to gently swirl for a marbled effect.
11 - Smooth the surface and gently tap the pan to eliminate air pockets.
12 - Bake for 50 to 55 minutes, or until a toothpick inserted near the center comes out clean.
13 - Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
