Matcha Lemon Drizzle Cake
If you love the earthy richness of matcha and the bright zing of lemon, this Matcha Lemon Drizzle Cake is a dream come true.
It’s a simple yet striking loaf cake that combines the vibrant green of matcha with fresh lemon zest and a sticky lemon syrup drizzle.
Perfect for afternoon tea or a special treat, it’s sure to become a new favourite in your baking rotation.
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About this recipe
A Perfect Balance of Flavours
This Matcha Lemon Drizzle Cake is all about balance.
Think deep, slightly bitter notes of ceremonial-grade matcha powder contrasted beautifully with the lively, citrusy brightness of fresh lemon zest and juice.
It’s a fresh twist on the classic lemon drizzle cake that feels both familiar and delightfully unique.
The recipe is straightforward, relying on simple pantry staples and easy techniques, making it accessible even if you’re new to baking with matcha.
Moist, Tender Texture with a Zesty Finish
The cake itself is moist and tender thanks to creaming the butter and sugar well and folding the dry ingredients gently to avoid overworking the batter.
The lemon syrup soak is what takes it from great to unforgettable - poured over while the cake is still warm, it sinks in to add sweetness and a glossy, slightly crisp finish on top.
You can enjoy this cake plain, dust it with a little extra matcha powder, or add fresh berries for a pop of colour.
Ideal for Any Occasion
Whether you’re baking for a casual afternoon snack or a special occasion, this cake impresses without fuss.
It also keeps well for several days, so you can make it ahead or enjoy the leftovers with your morning coffee.
Overall, it’s a beautiful fusion of flavours and textures that celebrates two classic ingredients in a fresh, modern way.
Why You’ll Love This Matcha Lemon Drizzle Cake
- Perfect balance of flavours - earthy matcha and bright lemon create a unique flavour combo.
- Beautiful natural green colour - impressive but easy.
- Moist, tender texture - thanks to the butter and careful folding.
- Easy to make - with pantry staples and simple steps.
- Great for afternoon tea or dessert - pairs perfectly with a hot cuppa.
Ingredients
For the loaf cake
- 180g plain/all-purpose flour
- 180g butter (softened)
- 180g caster sugar
- 1.5 tsp baking powder
- 2 tsp high-quality matcha powder
- 3 eggs (about 65g each)
- Zest of 2 lemons
For the lemon syrup:
- Juice of 2 lemons
- 80g caster sugar
Pair it with
Instructions
1. Prep your oven and pan
Preheat your oven to 180°C (350°F). Grease a 1lb loaf tin or line it with parchment paper.
2. Mix dry ingredients
Sift together the plain flour, baking powder, and matcha powder in a bowl. Set aside.
3. Cream butter and sugar
In a separate large bowl, beat the softened butter and caster sugar until light, fluffy, and pale in colour.
4. Add eggs and lemon zest
Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the lemon zest to bring a fresh citrus punch.
5. Combine wet and dry
Gently fold the dry ingredients into the wet mixture, mixing just until combined — don’t overwork the batter or the cake could get tough.
6. Bake
Pour the batter into your prepared loaf tin, smoothing the surface. Bake for 40–45 minutes, or until a skewer inserted in the centre comes out clean.
7. Make the lemon syrup
While the cake bakes, gently heat the lemon juice and sugar in a small pan until the sugar dissolves. Set aside.
8. Add the drizzle
When the cake is done, remove it from the oven and poke holes all over the top with a skewer. Slowly pour the lemon syrup over the warm cake, letting it soak in. The syrup will create a beautifully glossy, slightly crunchy top crust.
9. Cool and serve
Allow the cake to cool completely in the tin before slicing. Serve with your favourite tea or coffee.
Tips:
- Use high-quality matcha powder for the best flavour and vibrant green colour.
- Don’t over-mix the batter - mix until just combined for a light, tender crumb.
- Let the cake cool fully before slicing to keep it from collapsing.
- For an extra touch, dust with matcha powder or scatter fresh berries on top before serving.
FAQs
Q: Can I substitute the butter with oil?
A: Butter gives the best flavour and texture here, but you can substitute with a mild vegetable oil if needed, though the cake may be less rich.
Q: What can I use instead of caster sugar?
A: You can use granulated sugar or a natural sweetener like coconut sugar, but caster sugar dissolves best for the syrup and cake texture.
Q: Can I make this gluten-free?
A: Yes, substitute the plain flour for a gluten-free baking blend, keeping the same amount.
Q: How should I store leftover cake?
A: Store wrapped tightly in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Video demonstration
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