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Minimalist Matcha & Lemon Layer Cake

This delightful cake combines the earthy flavor of matcha with the bright zing of fresh lemons, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 teaspoons matcha powder
  • 1 cup unsalted butter, softened Make sure it's at room temperature
  • 0.5 cups milk
  • 3 large eggs Room temperature for fluffier batter
  • 1 tablespoon lemon zest
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • a pinch salt
For the Frosting
  • 1.5 cups heavy cream Chilled before whipping
  • 0.5 cups powdered sugar
  • 2 tablespoons lemon juice
  • a dash vanilla extract
  • a sprinkle matcha powder for garnish Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
  4. In another bowl, whisk together the flour, matcha powder, baking powder, and salt.
  5. Gradually add the dry mixture to the butter mixture, alternating with the milk until just combined.
Baking
  1. Pour the cake batter evenly into two 9-inch round cake pans.
  2. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cakes cool completely before frosting.
Frosting
  1. In a chilled bowl, whip the heavy cream until soft peaks form.
  2. Gradually add the powdered sugar, lemon juice, and vanilla extract. Continue whipping until stiff peaks form.
Assembly
  1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
  2. Place the second cake layer on top and spread frosting all around the sides and on top.
  3. Dust with matcha powder for a decorative finish.

Notes

Store any leftovers in the fridge for up to 3 days. The cake may taste even better the next day.