Lemon-Matcha Cake

It’s getting greener outside and the sun was out so many times, I even got a tan. So what would be a better option to combine those to colors, than in a lemon-matcha cake.

Because – as always – I didn’t use enough sugar, I tried to save it with some caramel on top. I used butter instead of cream, which makes it hard instead of soft :D… It doesn’t look tasty, I know, please be patient.

Lemoncake-8For the dough:

  • 100 g sugar
  • 200 g cold butter
  • 300 g whole spelt flour
  • a shot of buttermilk
  • a pinch of salt
  • 1 tsp or more of matcha
  • (if the batter is too wet, add some oats)
  • ground vanilla

For the lemon cream:

  • zest of two lemons (organic)
  • juice of 3 lemons
  • two eggs
  • three shots of buttermilk
  • 80g of sugar
  • some flour

Make the dough by mixing the flour with the matcha, sugar, vanilla and salt. Now add the buttermilk and butter in pieces and mix it all with your hand whisk or food processor. Once it’s slightly mixed, continue with your hands until you have a smooth dough. Now you may add some oats, if it is too wet.
Put the dough in a tart or cake form and leave it in the fridge for about 15 mins.


In the meantime continue with your lemon cream: Wash your lemons and grate the zest of two. Then squeeze three lemons. Put in the eggs, sugar and buttermilk and sieve the flour in while mixing with your hand whisk or food processor.
Put it aside.

Now blind bake your dough for about 20 minutes at 200°C. Take it off and put the lemon cream on the hot dough. Put it back back in the oven for about 20-30 minutes until the lemon cream looks like on a cheese cake in texture.

Lemoncake-6Let it cool and enjoy 🙂


4 Comments Add yours

  1. PurpurBête says:

    mmmmh, would like a piece now … And I like the look of your crust!!


    1. Thank u. There is still enough in the fridge (:


      1. PurpurBête says:

        orrrrr, tempting … But it’s not glutenfree 😦


      2. Nächstes wird gluten- und Milchfrei, versprochen (:


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