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Matcha lemon drizzle cake with candied lemons

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Elly McCausland
Matcha lemon drizzle cake with candied lemons

PT1H

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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

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  • 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
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Method

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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
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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.

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