matcha & lemon loaf
bright, refreshing, and not too sweet!
matcha and lemon is perhaps an odd combination on paper, but the bitter grassiness of the matcha gets balanced by the zingy lemon juice and zest in the cake and becomes greater than the sum of its parts
if you’re not convinced, try making a matcha lemonade with a teaspoon each of matcha powder and white sugar, dissolved in hot water, topped up with ice and the juice of half a lemon
yields one loaf
ingredients
cake
200g caster sugar
zest of one lemon
110g neutral oil
3 eggs
1 tsp vanilla paste
225g yoghurt
2 tsp baking powder
0.5 tsp salt
200g plain flour
10g matcha powder
glaze
15g caster sugar
juice of one lemon
method
cake
preheat the oven to 170°C
line a loaf tin with baking paper
add the caster sugar (200g) and lemon zest (from one lemon) to a large bowl and rub together with your fingertips to infuse the sugar
add the oil (110g), eggs (3), vanilla paste (1 tsp) and yoghurt (225g) and whisk to combine
sift together the baking powder (2 tsp), salt (0.5 tsp), flour (200g), and matcha (10g) in a separate bowl
add the dry ingredients into the yoghurt mixture and stir until just combined
pour into the prepared loaf tin
bake for 50-60 minutes or until a cake tester comes out cleanly
let cool completely before slicing
store lightly wrapped in plastic wrap, as the matcha will oxidise and fade to brown if exposed to oxygen for more than an hour!
glaze
add the sugar (15g) and lemon juice (from one lemon) to a small saucepan
cook over medium heat until the sugar has dissolved
brush over the warm cake
