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Iced Matcha & Lemon Loaf Cake Recipe

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4.3 from 6 reviews

This Iced Matcha & Lemon Loaf Cake is a delightful fusion of vibrant matcha green tea and fresh lemon flavors, baked to perfection in a moist loaf cake. Topped with a luscious matcha cream cheese icing and soaked in a tangy lemon syrup, this cake offers a perfect balance of earthy and citrusy notes, making it an elegant and tasty treat for any occasion.

Ingredients

For the Loaf Cake:

  • 6 ounces (1 1/2 sticks) unsalted butter, room temperature, plus extra for greasing
  • 170 grams (3/4 cup plus 2 tablespoons and 2 teaspoons) superfine granulated sugar
  • 3 large eggs
  • 170 grams (1 1/4 cups plus 2 tablespoons) all-purpose flour, plus extra for dusting
  • 3 1/2 teaspoons baking powder
  • 1 1/2 tablespoons matcha green tea powder, sifted
  • 1/4 teaspoon salt
  • Zest and juice of 1 lemon
  • 1 tablespoon Greek yogurt

For the Syrup:

  • 100 grams (1/2 cup) superfine granulated sugar
  • 2 fluid ounces (1/4 cup) water
  • Juice of 1 lemon

For the Icing:

  • 50 grams (scant 2 tablespoons) unsalted butter, softened
  • 1 ounce cream cheese, softened
  • 200 grams (1 1/2 cups plus 1 1/2 tablespoons) powdered sugar, sifted
  • 1/2 teaspoon matcha green tea powder, sifted
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prep the Pan and Oven: Preheat your oven to 340°F (171°C) and grease and flour an 8 1/2-by-4 1/2-inch loaf tin. Tap the edges of the tin on the work surface to remove any excess flour for an even bake.
  2. Cream Butter and Sugar: Using a stand mixer or hand-held mixer, cream together 6 ounces of room temperature unsalted butter and 170 grams of superfine sugar until the mixture is light in color and fluffy, which will create a smooth cake texture.
  3. Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure they are fully combined into the batter.
  4. Combine Dry Ingredients: Sift together 170 grams of all-purpose flour, 3 1/2 teaspoons baking powder, 1 1/2 tablespoons matcha powder, and 1/4 teaspoon salt. Add these dry ingredients to the wet mixture and gently mix until just combined, avoiding overmixing to keep the cake tender.
  5. Add Lemon and Yogurt: Stir in the zest and juice of one lemon along with 1 tablespoon of Greek yogurt to add moisture and bright citrus flavor to the batter.
  6. Bake the Cake: Pour the batter into the prepared loaf tin and smooth the surface evenly using a spatula. Bake in the center of the oven for about 45 minutes, or until a skewer inserted into the center comes out clean, indicating the cake is done.
  7. Prepare the Lemon Syrup: While the cake bakes, combine 100 grams superfine sugar, 2 fluid ounces water, and the juice of one lemon in a small saucepan. Bring to a boil, then simmer until the sugar is completely dissolved to create a tangy syrup.
  8. Apply Syrup to Cake: Once the cake is removed from the oven, leave it in the tin and prick the surface all over with a skewer. Pour 4 tablespoons of the warm lemon syrup over the pricked cake surface to soak in while it cools for 20 minutes.
  9. Make the Icing: Cream together 50 grams softened unsalted butter and 1 ounce softened cream cheese until soft and smooth. Gradually add 200 grams sifted powdered sugar and mix well. Fold in 1/2 teaspoon sifted matcha powder, ensuring no lumps remain. Finally, add 1 tablespoon milk and 1/4 teaspoon vanilla extract and beat until the icing is bright green and fluffy.
  10. Ice the Cake: Spread the prepared matcha icing over the cooled cake evenly. Once iced, slice the cake and serve immediately or store in an airtight container.

Notes

  • Using superfine sugar helps dissolve sugar quickly for smooth batter and syrup.
  • Be careful not to overmix the batter after adding flour to maintain a tender crumb.
  • Pricking the cake before applying syrup allows the liquid to soak deeply and keep the cake moist.
  • Allow the cake to cool in the tin for proper syrup absorption before icing.
  • You can adjust the matcha powder quantity in icing to suit your taste preference for earthiness.
  • Store leftover cake refrigerated and bring to room temperature before serving for best texture.

Find it online: https://marthatasty.com/iced-matcha-and-lemon-loaf-cake-recipe/