Matcha yuzu cake is a tender, moist loaf that pairs the earthy, slightly bitter notes of ceremonial-grade matcha with the bright, floral tartness of yuzu. The two flavors balance each other perfectly—the citrus cuts through the matcha’s depth, while the green tea rounds out the yuzu’s sharpness. This cake is baked as a simple loaf or bundt, finished with a glossy yuzu glaze, and is equally at home with afternoon tea or as a light dessert.
Ingredients
- 1 ¾ cups (220 g) all-purpose flour
- 2 tsp (8 g) matcha powder (culinary grade, or ceremonial if you prefer a more vibrant color)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) plain whole-milk yogurt (or sour cream)
- ¼ cup (60 ml) yuzu juice (bottled is fine; see note below)
- 1 tbsp yuzu zest (from 1–2 yuzu, or substitute lemon zest)
- For the glaze: 1 cup (120 g) powdered sugar, sifted
- For the glaze: 2 tbsp yuzu juice (or more, as needed)
- For the glaze: 1 tsp matcha powder (optional, for color)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving overhang on the long sides for easy lifting.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a small bowl or measuring cup, stir together the yogurt, yuzu juice, and yuzu zest.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the yogurt mixture in two additions, starting and ending with the flour. Mix just until combined—do not overmix. The batter will be thick and slightly glossy.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be golden and spring back lightly when touched. (If the top browns too quickly, tent loosely with foil after 30 minutes.)
- Let the cake cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and cool completely on the rack, about 30 minutes more.
- While the cake cools, make the glaze: whisk together the powdered sugar, 2 tablespoons yuzu juice, and matcha (if using) until smooth. It should be thick but pourable—add a few more drops of juice if needed.
- Once the cake is completely cool, drizzle the glaze over the top, letting it run down the sides. Let the glaze set for 10–15 minutes before slicing.
Tips
- Matcha quality matters: Use a good culinary-grade matcha for baking—it’s less bitter than cheap grades and retains a vibrant green color. Ceremonial grade works too, but it’s pricier and its delicate flavor may be lost.
- Yuzu substitute: If you can’t find yuzu juice or fresh yuzu, use a 1:1 mix of lemon juice and a tiny pinch of lime zest, or just lemon juice. The flavor won’t be exactly the same, but it will still be bright and citrusy.
- Don’t overmix: Overmixing the batter develops gluten, which makes the cake tough. Mix just until the flour disappears.
- Room temperature ingredients: Butter, eggs, and yogurt should be at room temperature so the batter emulsifies properly. Cold ingredients can cause the batter to curdle and the cake to bake unevenly.
Serving Suggestions
Serve slices of this matcha yuzu cake with a cup of sencha or genmaicha tea for a Japanese-inspired afternoon treat. It also pairs well with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For a brunch spread, serve it alongside fresh berries and a drizzle of honey.
Variations
- Bundt version: Use a 10-cup bundt pan and increase baking time to 50–60 minutes. Grease well and dust with flour before adding the batter.
- Citrus swap: Replace yuzu with equal amounts of lemon or lime juice and zest for a different citrus profile.
- Add nuts or seeds: Fold in ½ cup (60 g) of toasted pistachios or white sesame seeds for added texture.
- Glaze-free: Skip the glaze and dust the cooled cake with powdered sugar, or serve with a simple citrus syrup brushed on while warm.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. The glaze may soften slightly, but the cake stays moist. For longer storage, wrap the unglazed cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. To reheat individual slices, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use butter instead of yogurt?
Yes, you can use an equal amount of sour cream or even buttermilk. Buttermilk will make the cake slightly tangier and lighter. If using buttermilk, reduce the yuzu juice by 1 tablespoon to maintain the batter’s consistency.
Why did my cake turn brown?
Matcha is sensitive to heat and can oxidize, turning brownish. To minimize this, use high-quality matcha, don’t overbake, and consider tenting the cake with foil after 30 minutes. The interior will still be green, but the crust may brown—that’s normal.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly more crumbly, but it will work well. Add an extra tablespoon of yogurt to help bind.
Where can I buy yuzu juice?
Yuzu juice is available in many Asian grocery stores, often in the refrigerated juice section, or online. Look for 100% yuzu juice without added sugar. If unavailable, use the lemon-lime substitute mentioned above.
Can I reduce the sugar?
You can reduce the sugar to ¾ cup (150 g), but the cake will be less tender and the matcha will taste more bitter. If you reduce sugar, also reduce the yogurt by 2 tablespoons to keep the batter from being too wet.
Is it okay to use matcha latte mix?
No—matcha latte mix contains sugar and milk powder, which will alter the cake’s texture and flavor. Use pure matcha powder.
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