Cake Preparation

• Heat the oven to 325°F. Butter the Bundt pan, being sure to get into all the nooks and crannies. Sprinkle in a few spoonfuls of flour and tap the pan to distribute. Tap out excess flour.
• Whisk the flour, salt, and baking soda in a small bowl and set aside.
• In a stand mixer fitted with the paddle attachment, cream the 2 sticks of butter and sugar on medium-low speed until fully combined, about 2 minutes, stopping to scrape down the sides of the bowl as needed. Add the eggs one at a time, beating well between each addition and scraping the sides of the bowl as needed. Add the vanilla and beat until combined.
• Add half the flour mixture and mix on low. Add the sour cream and continue to mix on low. Add the remaining flour and beat until just incorporated. Pour half the batter into a medium bowl; set aside. Add the matcha to the batter in the mixer and beat until combined.
• Add the batters in alternating scoops to the Bundt pan. Swirl with a skewer or dinner knife.
• Bake until the top is deep golden-brown and a skewer or paring knife inserted in the middle comes out clean, 60 to 70 minutes. If batter or wet crumbs cling to the blade, continue baking.
• Meanwhile, make the glaze: Combine the powdered sugar, milk, vanilla, and a pinch of salt in a medium bowl until a thick but pourable glaze forms.
• Remove cake from oven and cool 10 minutes. Invert the cake onto the rack and wiggle the pan gently until it lifts off of the cake. Allow the cake to cool for another hour. Pour the glaze over and dust with matcha powder.