Ingredients

For the Cake:

  • 6 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • 1 tablespoon high-quality matcha powder
  • 1/2 cup (60g) cake flour
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) whole milk
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Cream Frosting:

  • 1 1/2 cups (360ml) heavy whipping cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For Garnish (Optional):

  • 1 teaspoon matcha powder, for dusting
  • Thin lemon slices or zest curls
  • Edible flowers (optional)

Equipment Needed

  • 8-inch (20cm) round springform pan
  • Parchment paper
  • Electric mixer or stand mixer
  • Sifter or fine mesh strainer
  • Mixing bowls
  • Spatula
  • Cooling rack

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
  2. In a small bowl, sift together the cake flour, cornstarch, baking powder, and matcha powder. Set aside.
  3. In a large mixing bowl, beat the egg yolks with 1/2 cup (100g) of granulated sugar using an electric mixer on medium-high speed until pale and thick, about 3-4 minutes.
  4. Add the vegetable oil, milk, lemon zest, lemon juice, and vanilla extract to the yolk mixture. Mix until well combined.
  5. Gradually fold in the sifted dry ingredients using a spatula, mixing until no lumps remain. Be careful not to overmix.

Step 2: Whip the Egg Whites

  1. In a clean, dry bowl, beat the egg whites with a pinch of salt using an electric mixer on medium speed until foamy.
  2. Gradually add the remaining 1/2 cup (100g) of granulated sugar while beating on high speed until stiff, glossy peaks form, about 4-5 minutes.
  3. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then, carefully fold in the remaining egg whites in two batches, ensuring no streaks remain but keeping the mixture airy.

Step 3: Bake the Cake

  1. Pour the batter into the prepared springform pan and smooth the top with a spatula.
  2. Bake in the preheated oven for 35-40 minutes, or until the cake is set, lightly golden, and a toothpick inserted into the center comes out clean.
  3. Remove from the oven and let the cake cool in the pan for 10 minutes. Then, release the springform and transfer the cake to a wire rack to cool completely.

Step 4: Prepare the Lemon Cream Frosting

  1. In a chilled mixing bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form.
  2. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Continue whipping until stiff peaks form, about 2-3 minutes. Be careful not to overwhip.
  3. Refrigerate the frosting until ready to use.

Step 5: Assemble the Cake

  1. Once the cake is completely cooled, place it on a serving plate.
  2. Spread the lemon cream frosting evenly over the top and sides of the cake using a spatula or piping bag for a decorative finish.
  3. Optionally, dust the top with a light sprinkle of matcha powder and garnish with lemon slices, zest curls, or edible flowers.

Step 6: Serve and Store

  1. Slice and serve the cake immediately, or chill for 30 minutes to set the frosting for cleaner slices.
  2. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.

Tips

  • Use high-quality ceremonial or culinary-grade matcha for the best flavor and vibrant