Matcha Lemon Drizzle Cake: A Zesty Twist on a Japanese Classic
Indulge in the perfect balance of earthy matcha and bright citrus with this Matcha Lemon Drizzle Cake. This delightful loaf combines the vibrant flavors of green tea with the tanginess of lemon, making it an elegant dessert or afternoon treat. Easy to bake and irresistibly moist, this cake will quickly become a favorite!
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon matcha powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon matcha powder
- Lemon zest for garnish
Instructions: Step-by-Step Guide
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder. Set aside.
- In a separate bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 2: Combine and Bake
- Gradually add the dry ingredients to the wet ingredients, alternating with milk and lemon juice. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before glazing.
Step 3: Make the Glaze
- In a small bowl, whisk the powdered sugar, lemon juice, and matcha powder until smooth. Adjust the consistency with more lemon juice if needed.
- Drizzle the glaze over the cooled cake. Garnish with lemon zest for a pop of color and extra flavor.
Tips for the Best Matcha Lemon Drizzle Cake
- Use High-Quality Matcha: Choose ceremonial or culinary-grade matcha for vibrant flavor and color.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter.
- Don’t Overmix: Mix just until the ingredients are combined to maintain a tender texture.
- Cool Completely: Allow the cake to cool fully before glazing to prevent the glaze from melting.
Frequently Asked Questions (FAQs)
1. Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour for similar results.
2. What if I don’t have matcha powder?
You can omit the matcha, but the cake will lose its signature flavor. Consider replacing it with a tablespoon of cocoa powder for a different twist.
3. How long does this cake stay fresh?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
4. Can I use a different pan?
Yes, you can use a round or square pan, but adjust the baking time accordingly.
Common Mistakes and How to Avoid Them
1. Overbaking
Check for doneness at 40 minutes by inserting a toothpick. Overbaking will dry out the cake.
2. Uneven Mixing
Sift the matcha powder with the flour to prevent clumps in the batter.
3. Runny Glaze
Gradually add the lemon juice to the powdered sugar for better control over the glaze consistency.
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