Japanese-Style Lemon Cake
A light and fluffy lemon cake infused with Japanese ingredients like yuzu juice and matcha powder, offering a delicate citrus flavor with a subtle earthy undertone. Perfect for an elegant tea time treat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8
Ingredients
1 cup (120g) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
3/4 cup (150g) granulated sugar
1/4 cup (60ml) vegetable oil
1/4 cup (60ml) whole milk
2 tablespoons yuzu juice
1 teaspoon yuzu zest
1 teaspoon matcha powder
1/2 teaspoon vanilla extract
1/4 cup (50g) granulated sugar (for syrup)
1/4 cup (60ml) yuzu juice (for syrup)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan.
In a medium bowl, sift together the cake flour, baking powder, salt, and matcha powder. Set aside.
In a large bowl, beat the eggs and 3/4 cup granulated sugar with an electric mixer on high speed until pale and fluffy, about 5 minutes.
Reduce the mixer speed to low and gradually add the vegetable oil, whole milk, yuzu juice, yuzu zest, and vanilla extract. Mix until combined.
Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until incorporated. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the yuzu syrup by combining 1/4 cup granulated sugar and 1/4 cup yuzu juice in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside.
When the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
Poke holes all over the cake surface with a skewer or fork, then slowly brush the yuzu syrup evenly over the warm cake to soak in.
Allow the cake to cool completely in the pan before removing and serving.