The Easiest Matcha Lemon Curd Cake Recipe You’ll Ever Make!
Cake Decorations Dessert
Matcha Lemon Curd Cake
If you're a fan of desserts that aren't overly sweet, this Matcha Lemon Curd Cake might become your new favorite. It combines the earthy, slightly bitter notes of matcha with the bright, tangy flavor of homemade lemon curd, creating a cake that's refreshing, elegant, and surprisingly light.
The soft matcha sponge provides a delicate base, while layers of silky whipped cream and zesty lemon curd add richness and freshness. Every bite is a balance of flavors the mellow matcha, the creamy filling, and the vibrant citrus finish.
This cake is perfect for spring and summer gatherings, afternoon tea, birthdays, or whenever you're craving something a little different from traditional chocolate or vanilla cakes.
Ingredients
Matcha Cake Sponge
- 50 g corn oil
- 8 g matcha powder
- 75 g milk
- 60 g cake flour
- 5 large eggs
- 45 g granulated sugar
- 3 g lemon juice
- 3 g vanilla extract
Lemon Curd
- Zest of 3 lemons
- 4 whole eggs
- 2 egg yolks
- 130 g granulated sugar
- 120 g fresh lemon juice
- 50 g unsalted butter
Filling Cream
- 200 g heavy cream
- 15 g granulated sugar
How to Make Matcha Lemon Curd Cake
Step 1: Prepare the Lemon Curd
- Start by washing the lemons thoroughly. Finely grate the zest and then squeeze out the juice.
- In a saucepan, combine the eggs, egg yolks, sugar, and lemon juice. Cook over low heat while stirring constantly with a spatula.
- Continue stirring until the mixture thickens enough to coat the back of a spoon. The temperature should reach approximately 71–76°C (160–170°F). Be careful not to let the mixture boil, as the eggs may curdle.
- Remove from the heat and immediately add the butter. Stir until completely melted and incorporated.
- Strain the curd through a fine-mesh sieve for an extra smooth texture, then stir in the lemon zest.
- Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until completely chilled.
- The lemon curd can be made a day ahead, which makes assembling the cake even easier later.
Step 2: Make the Matcha Sponge Cake
- Separate the egg whites from the yolks. Place the egg whites in the refrigerator while preparing the batter.
- Line a 28 × 28 cm baking pan with a silicone baking mat or parchment paper and preheat the oven to 150°C (300°F).
- Warm the corn oil to about 40°C (104°F). Add the matcha powder and whisk until completely smooth with no lumps remaining.
- Pour in the milk and mix well.
- Sift in the cake flour and stir until a smooth batter forms.
- Add the egg yolks and mix until silky and fully incorporated.
Step 3: Whip the Meringue
- Take the chilled egg whites from the refrigerator.
- Add the lemon juice, vanilla extract, and sugar.
- Using an electric mixer, beat until soft peaks form. The meringue should be glossy, and the tip should gently fold over when lifted.
- This stage is important because over-whipped egg whites can make the sponge cake dry and harder to fold.
Step 4: Combine the Batter
- Add one-third of the whipped meringue to the matcha batter and gently fold until combined.
- Pour the mixture back into the remaining meringue and continue folding carefully until no white streaks remain.
- Try not to overmix, as you want to keep as much air in the batter as possible for a light and fluffy sponge.
Step 5: Bake the Cake
- Pour the batter into the prepared pan from a slight height.
- Use a spatula to spread the batter evenly into all corners.
- Tap the pan firmly on the counter several times to remove any large air bubbles.
- Bake for approximately 30 minutes.
- The cake should spring back lightly when touched and have a soft, even surface.
- Once baked, remove the cake from the oven and immediately tap the pan on the counter a few times to release excess steam.
- Transfer to a wire rack and allow it to cool completely.
- When fully cooled, carefully remove the baking mat or parchment paper, trim the edges if desired, and cut the cake sheet into two equal layers.
Step 6: Prepare the Whipped Cream
- In a chilled mixing bowl, combine the heavy cream and sugar.
- Whip until stiff peaks form.
- Transfer the cream into a piping bag for easier assembly.
- The whipped cream adds a light, creamy texture that perfectly balances the tart lemon curd and earthy matcha sponge.
Step 7: Assemble the Cake
- Place the first layer of matcha sponge onto a serving plate or cake board.
- Pipe an even layer of whipped cream over the surface.
- Next, pipe or spread a generous layer of chilled lemon curd.
- Use an offset spatula to smooth everything evenly.
- Carefully place the second cake layer on top.
- Decorate the top with additional whipped cream and lemon curd in any design you like. You can also garnish with fresh lemon slices, lemon zest, or a light dusting of matcha powder for an elegant finish.
Step 8: Chill Before Serving
- Refrigerate the assembled cake for at least 2 hours before slicing.
- This resting time allows the layers to set properly and makes the cake easier to cut into neat slices.
- The flavors also become more balanced after chilling, giving you the perfect combination of creamy, citrusy, and earthy notes in every bite.
Tips for the Best Matcha Lemon Curd Cake
* Use high-quality culinary-grade matcha for the best flavor and color.
* Fresh lemon juice provides a brighter flavor than bottled juice.
* Chill the lemon curd completely before assembling the cake.
* Avoid overmixing the batter to keep the sponge soft and airy.
* For cleaner slices, chill the cake overnight and use a warm knife when cutting.
This Matcha Lemon Curd Cake is the perfect dessert for anyone who loves the combination of refreshing citrus and delicate green tea flavors. Light, creamy, and beautifully balanced, it's the kind of cake that feels elegant enough for special occasions while still being simple enough to enjoy with a cup of tea on a quiet afternoon.