Matcha Raspberry Almond Loaf

1/2 CUP BUTTER

1 CUP SUGAR

2 EGGS

1/4 CUP YOGURT

1 TEASPOON VANILLA EXTRACT

1 TEASPOON ALMOND EXTRACT

1 CUP FLOUR

1/2 TEASPOON SALT

1/2 TEASPOON BAKING POWDER

4 HEAPING TEASPOONS CULINARY GRADE MATACH POWDER

1 PINT RASPBERRIES

1/3 CUP SLICED ALMONDS

1/3 CUP WATER (OR MILK)

PREHEAT OVEN TO 325 DEGREES. CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS ONE AT A TIME, MIXING IN BETWEEN. THEN, ADD YOGURT AND EXTRACTS. ONCE MIXED, FOLD IN ALL DRY INGREDIENTS. BATTER MAY SEEM DRY AT THIS POINT, ADD 1/3 CUP WATER (OR MILK). GENTLY FOLD IN CLEANED RASPBERRIES. ADD TO PREPARED LOAF PAN LINED WITH PARCHMENT PAPER AND TOP WITH SLICED ALMONDS. BAKE FOR 1 HOUR AND 10 MINUTES OR UNTIL TOOTH PICK INSERTED COMES OUT CLEAN. ENJOY!