Prepare all ingredients at room temperature. Sift the dry ingredients twice, excluding mugwort powder.

Cream the butter until smooth, then add sugar and whip until the grainy texture disappears.

Beat the eggs and add them gradually in 6–8 portions, whipping for at least 30 seconds each time.

Add the sifted dry ingredients (cake flour, baking powder, salt) and gently fold using a spatula until no dry flour is visible.

Divide the batter into two bowls. Mix mugwort powder and milk into one portion.

Layer the plain and mugwort batters alternately in a pound cake mold or lightly mix them for a marble effect.

Smooth the top of the batter, creating a slight indentation in the center.

Bake in a preheated oven at 170°C (340°F) for 30–40 minutes. Adjust the temperature based on your oven.