Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, sift together the cake flour, baking powder, salt, and matcha green tea powder. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale and fluffy, about 5 minutes.
Reduce the mixer speed to low and gradually add the vegetable oil, mixing until combined.
Add the yuzu juice, lemon zest, milk, and vanilla extract to the egg mixture and mix until incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing gently until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Once cooled, sift powdered sugar over the top of the cake as a light dusting before serving.