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Matcha & Lemon Minimalist Single-Tier Cake

A delightful and easy-to-make cake combining earthy matcha and zesty lemon flavors, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs at room temperature
  • 1/2 teaspoon baking powder
  • 1 tablespoon matcha powder use high-quality for best flavor
  • Zest of 1 lemon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk or alternative if needed
For the Lemon Icing
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • A touch of milk if needed for consistency

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Add in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, matcha powder, and lemon zest.
  5. Gradually add the dry mixture to the creamed mixture, alternating with the milk, stirring until just combined.
Baking
  1. Pour the batter into a greased and floured 9-inch round cake pan.
  2. Bake for 25-30 minutes until golden and a toothpick inserted in the center comes out clean.
Cooling and Icing
  1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  2. Whisk together the powdered sugar and lemon juice for the icing until smooth, adding milk if it's too thick.
  3. Drizzle the lemon icing over the cooled cake.

Notes

Use room temperature eggs for better mixing. If you don't have a cake pan, a loaf pan can be used with adjusted baking time.