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How to Make Iced Matcha + Lemon Loaf

From Good & Proper Tea by Emilie Holmes, p. 166

Light and fluffy, a little bitter, a little sweet, and luminous green from the Matcha, this cake is as striking as it is delicious, and always sells out first on the counter at our Tea Bar.

What you need

Makes a 900g (2lb) loaf cake

  • 170g (6oz) unsalted butter (room temperature), plus extra for greasing

  • 170g (6oz) golden caster sugar

  • 3 large eggs

  • 170g plain flour, plus extra for dusting

  • 3 ½ teaspoons baking powder

  • 1 ½ tablespoons Matcha green tea powder, sifted

  • ¼ teaspoon salt

  • Zest and juice of 1 lemon

  • 1 tablespoon Greek yoghurt

For the syrup:

  • 100g (3 ½ oz) caster sugar

  • 50ml (2fl oz) water

  • Juice of 1 lemon

For the icing:

  • 50g (1 ¾ oz) unsalted butter, softened

  • 25g (1oz) cream cheese, softened

  • 200g (7oz) icing sugar, sifted

  • ½ teaspoon Matcha green tea powder, sifted

  • 1 tablespoon milk

  • ¼ teaspoon vanilla essence*Add 100g sugar to 50ml water + juice of 1 lemon. Bring to the boil in a small pan and simmer until dissolved. 


Preheat the oven to 170°C/340°F/Gas Mark 3 and line or grease and flour a 900g (2lb) loaf tin. Tap the tin edges on the work surface to remove excess flour. Cream the butter and sugar together together with a stand mixer or hand-held mixer until light in colour and fluff y. Add the eggs, one at a time, mixing after each addition. Add the remaining dry ingredients and mix until just come together. Finally add the lemon zest and juice and the yoghurt and mix one last time. Pour the cake batter into the prepared tin and bake in the middle of the oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.

Meanwhile, make the syrup. Put the ingredients in a small saucepan, bring to the boil and simmer until dissolved.

Remove the cake from the oven and, leaving it in its tin, prick the surface all over with a fork before pouring over 4 tablespoons of the lemon sugar syrup. Let the cake cool for 20 minutes in its tin while you make the icing.

For the icing, cream the butter and cream cheese together until soft. Add the icing sugar a little at a time and mix well. Add the Matcha and ensure it is completely mixed in without any lumps. Finally, add the milk and vanilla and beat until bright green and fluffy. Spread the icing on the cooled cake and you are ready to slice and eat.

More baking with tea recipes, as well as tea cocktails, iced tea, tea ice creams and more, can be found in founder Emilie’s book Good & Proper Tea.




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