1. Preheat the Oven:

• Preheat the oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

2. Prepare the Matcha Swirl:

• In a small bowl, whisk together 2 tbsp of matcha powder and 2 tbsp of warm water until smooth.
• Add 2 tbsp of granulated sugar (optional) for a sweeter swirl.
• Set the mixture aside to cool slightly.

3. Make the Pound Cake Batter:

• Whisk Dry Ingredients: In a medium bowl, combine 1 1/2 cups of flour, 1 tsp of baking powder, and 1/4 tsp of salt.
• Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy (3-5 minutes).
• Add Eggs and Vanilla: Add 4 eggs, one at a time, beating well after each. Stir in 1 tsp of vanilla extract.
• Alternate Adding Dry Ingredients and Milk: Gradually add the dry mixture and 1/2 cup of whole milk, alternating, starting and ending with the flour mixture. Mix until just combined.

4. Assemble the Cake:

• Divide the Batter: Split the batter into two halves.
• Mix with Matcha: Add the matcha mixture to one half of the batter to create the green matcha batter.
• Layer the Batter: Alternately spoon the plain and matcha batters into the prepared loaf pan.
• Swirl the Batters: Use a knife or skewer to gently swirl the batters to create a marbled effect (don’t over-mix).

5. Bake the Cake:

• Place the pan in the preheated oven and bake for 55-65 minutes.
• Check for doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
• If the top starts browning too quickly, cover loosely with foil and continue baking.

6. Cool and Serve:

• Allow the cake to cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely.
• Slice and serve once cooled.