> Recipes > Cake

Matcha lemon drizzle cake with candied lemons

by
Elly McCausland
Matcha lemon drizzle cake with candied lemons

PT1H

Share recipe

Related recipes

Lemon drizzle cake with edible flowers
Karen Burns-Booth
Flourless lemon cake with strawberries
Adam Gray
Lemon cake
Martin Wishart
Olive oil cake with peaches and a lemon glaze
William Drabble
Gluten- and dairy-free lemon chiffon cake
Victoria Glass

hide story show story

With its fragrant lemon syrup, sticky candied citrus and emerald green crumb, this is a grown-up version of the classic lemon drizzle cake. Matcha adds both an incredible colour – this is undoubtedly one of the prettiest cake batters you’ll ever make – and an aromatic, slightly herbal flavour that works beautifully with the lemon. The cake is beautifully moist with a soft crumb, and although it isn’t too sweet in itself, it’s drizzled with a dark, rich lemon syrup, given a flavour boost from whole lemon slices and a smattering of sugar.

The candied lemon slices are easy to make but add a beautiful decorative touch, elevating this to a special occasion cake, although it’s fabulous at any time of day with a cup of tea. The cake is incredibly simple to make, but packs a sophisticated flavour punch. If you’re a fan of lemon green tea, this is your favourite beverage in buttery cake form, and if you’ve never tried baking with matcha, this is an easy and delicious introduction.

Ingredients

save recipe
recipe saved
print recipe
shopping List

  • Matcha cake

  • 165g of unsalted butter, at room temperature
  • 165g of golden caster sugar
  • 3 large eggs
  • 165g of plain flour
  • 3 1/2 tsp baking powder
  • 1 1/2 tbsp of matcha
  • 1 pinch of salt

  • Candied lemons and syrup

  • 1 lemon, thinly sliced, seeds removed
  • 80g of caster sugar
  • 1/2 lemon, juice only
  • 100ml of water

  • To serve

  • icing sugar, for dusting
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
1
For the syrup and candied lemons, place the water, sugar and lemon juice in a small pan and heat gently, stirring to dissolve the sugar. Bring to a low simmer
2
Place the sliced lemon in the pan with the syrup and simmer over a low heat, turning occasionally for around 40 minutes, until the lemon slices have turned translucent and softened
3
Preheat the oven to 170°C/gas mark 3.5 and grease and line an 8x21cm loaf tin
4
While the lemons are boiling make the cake batter. Beat together the butter and sugar until thick and creamy, then add the eggs, one at a time, mixing well between each addition
5
Sift in the flour, baking powder, matcha and salt. Fold into the mixture until well combined
6
Pour the mixture into the tin and bake for around 45 minutes, until a skewer comes out clean when inserted into the centre of the cake
7
Once the lemon slices are cooked, remove them from the syrup and leave to cool on a sheet of non-stick baking paper. Reserve the syrup, keeping it in the pan
8
When the cake comes out of the oven, prick it all over with a skewer. Warm the syrup in the pan, then pour the it over the cake so it soaks in. Dust the top of the cake with a little icing sugar
9
Arrange the candied lemon slices over the top of the cake and leave in the tin until completely cool. Remove from the tin, cut into slices and serve
image
Share recipe
Elly McCausland Profile Picture
Elly McCausland

Elly McCausland is a food writer based in Yorkshire. She is a keen gardener and loves cooking with home-grown produce.

Comments ()

Matcha lemon drizzle cake with candied lemons

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...
loading

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

NAVIGATE

© Great British Chefs 2018