Matcha lemon drizzle cake with candied lemons

60 minutes


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


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
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
Preheat the oven to 170°C/gas mark 3.5 and grease and line an 8x21cm loaf tin
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
Sift in the flour, baking powder, matcha and salt. Fold into the mixture until well combined
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
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
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
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