Start by preheating your oven to 350°F (175°C). It’s time to get things cooking!

In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt. Ensure no lumps remain.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy for about 3 minutes.

Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

Gradually add the flour mixture and milk to the butter-sugar-egg mixture, starting and ending with the flour. Fold gently until combined.

Fold in the lemon zest for added freshness.

Pour the batter into a greased 9-inch round cake pan and smooth the top. Bake for about 25-30 minutes or until a toothpick comes out clean.

Let your cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a small bowl, mix the powdered sugar and lemon juice until smooth. Adjust consistency as needed.

Drizzle the lemon glaze over the cooled cake, slice, serve, and enjoy!