How to make Matcha + Lemon Cake

 
Matcha + Lemon Cake

Matcha + Lemon Cake

 
 

Our head chef Maisie appears from the kitchen with all sorts of delicious things, but this Matcha & Lemon Cake is proving to be a popular new addition to the menu. From the bright green colour to the light, fluffy texture, a slice of this cake is the perfect accompaniment to a pot of tea.

Makes 8-10 slices.

What you need

  • 170g unsalted butter (room temperature)
  • 170g golden caster sugar
  • 3 large eggs
  • 165g plain flour
  • 3 1/2 tsp baking powder
  • 1 1/2 tbsp matcha
  • 1 pinch salt
  • 1 lemon zest & juice
  • 1 tbsp greek yoghurt
  • 4 tbsp lemon sugar syrup*

*Add 100g sugar to 50ml water + juice of 1 lemon. Bring to the boil in a small pan and simmer until dissolved. 

For the Icing 

  • 50g unsalted butter, softened
  • 25g cream cheese, softened
  • 200g icing sugar (a little more if needed)
  • 1 tbsp milk
  • 1/2 teaspoon matcha powder (sifted)
  • ¼ tsp vanilla

Method

  1. In a large mixing bowl cream the butter and sugar together until fluff
  2. Add the eggs one at time, alternating with the remaining dry ingredients.
  3. Finally add the lemon juice, zest and yoghurt
  4. Bake at 170 degrees for 45mins
  5. Leave to cool for 10 minutes then prick all over with a fork before pouring over the syrup
  6. Leave to cool in the tin

For the Icing 

  1. Cream butter & cream cheese together until soft
  2. Add the sugar, a little at a time and mix
  3. Add the matcha
  4. Add the milk and vanilla, then beat until fluffy
  5. Spread on the cooled cake, then grate some lemon zest on top to finish.
 

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