Admittedly this lemon and matcha cake has a bit of a 70s vibe going on with that swirl of olive green and light brown yellow but darn is it good. This recipe is an updated version of a cake you would serve for Kaffee und Kuchen back home. This cake would pair best with tea time especially if you have green or white teas or a variation on the two. Herbal infusions are also welcome to join the party.
You will also notice that the “base” of this cake is very similar to the chocolate cake from the day before. This is what I meant when I wrote that this cake recipe is super easy to alter and have fun with.
250 gr margarine
200 gr brown sugar, or white if you prefer
3 large eggs
250 gr white flour
1 tsp baking powder
1 tbsp matcha powder
1 tsp vanilla extract with seeds
1/5 cup water
1 lemon, zest and juice
Whip the margarine and sugar together until a light mass. Add in one egg at a time and mix to combine. Stir in the flour and baking powder to combine. Set aside half of the dough. Mix the matcha, vanilla extract and water together until there are no clumps. Pour into one set of the dough and mix to combine. In the other stir in the lemon juice and zest. Prepare a loaf tin with a parchment paper and add in the matcha mix then layer on top the lemon mix. In a scooping motion marble the cake mix. Bake in the middle of the oven at 180c for 50 minutes or until the cake tester comes out clean. Cool for 5 minutes on the wire rack, remove cake from the form and then cool completely.
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