Matcha Lemon Cake Recipe

Name: Matcha Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound unsalted butter soft plus more for greasing pan; 1 1/2 cups sugar plus 1/4; 5 eggs large organic, ; room temperature and separated; 1 teaspoon vanilla extract; 1 zest lemon plus the juice; separated; 2 cups flour; 1 pinch sea salt; 1 teaspoon baking powder; 1 dash nutmeg; 2 tablespoons matcha green tea powder; pistachios Garnish: Roughly chopped Italian, or almonds

Servings: persons

1/2 pound unsalted butter soft plus more for greasing pan
1 1/2 cups sugar plus 1/4
5 eggs large organic, ; room temperature and separated
1 teaspoon vanilla extract
1 zest lemon plus the juice; separated
2 cups flour
1 pinch sea salt
1 teaspoon baking powder
1 dash nutmeg
2 tablespoons matcha green tea powder
pistachios Garnish: Roughly chopped Italian, or almonds

1
Grease a 9 x 5 inch loaf pan. Preheat oven to 350u00b0F.
2
In a medium bowl, mix together the flour, salt, baking powder, nutmeg and Matcha tea powder.
3
In a large bowl, beat together butter and 1-1/2 cup of sugar until light and fluffy, about 3 to 5 minutes.
4
Add the yolks into the butter mixture, one at a time, mixing well in between each addition. Add the vanilla and the lemon zest.
5
Add dry ingredients into the butter mixture. Do not over mix.
6
Meanwhile, in a large bowl, beat the egg whites until soft peaks form.
7
Gently fold the beaten egg whites into the cake batter.
8
Pour the batter into the loaf pan and garnish with pistachios or almonds. Bake for one and quarter hour, or until a fork or a toothpick comes out clean.
9
Meanwhile, over medium heat, mix 1/4 cup of sugar plus the lemon juice in a small saucepan until the sugar dissolves. Set lemon glaze aside to cool.
10
When the cake is done cooking, let cool on a wire rack for five minutes before removing from loaf pan. Pierce the top of the cake with a fork.

1106

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound unsalted butter soft plus more for greasing pan, 1 1/2 cups sugar plus 1/4, 5 eggs large organic, ; room temperature and separated, 1 teaspoon vanilla extract, and more.

Yes, Matcha Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Matcha Lemon Cake

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