Iced Matcha Lemon Cake (Print Version)

# Ingredients:

01 - Baking powder.
02 - Salt.
03 - Matcha cream cheese.
04 - Citrus syrup.
05 - Lemon zest.
06 - Greek yogurt.
07 - Eggs.
08 - Lemon juice.
09 - All-purpose flour.
10 - Unsalted butter.
11 - Superfine sugar.
12 - Matcha powder.

# Instructions:

01 - Set your oven to 340°F (about 170°C) and let it warm up.
02 - Combine flour, baking powder, matcha powder, and salt in a bowl, then whisk until even.
03 - Beat together superfine sugar and unsalted butter until it’s light and airy.
04 - Stir in the Greek yogurt, lemon zest, eggs, and juice, mixing well until smooth.
05 - Slowly add dry ingredients into your wet mixture, blending just enough to get them combined.
06 - Pour the mix into a lined loaf pan and bake for 50-60 minutes.
07 - Right after baking, pour citrus syrup over the hot cake so it soaks in nicely.
08 - Once cool, finish with a matcha cream cheese spread on top.

# Notes:

01 - Sifting matcha keeps your mix lump-free.
02 - Warm cakes soak syrup better than cool ones.
03 - Pick superfine sugar for a smoother texture.
04 - Baking at 340°F helps avoid uneven tops.
05 - Using Greek yogurt keeps your cake soft and tangy.

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