INGREDIENTS

• Matcha Cake
• • 1 ½ cups all-purpose flour (or 50/50 all-purpose and cake flour)
• • ¾ tsp baking soda
• • ¾ tsp salt
• • ½ cup white sugar
• • ¾ cup vegetable oil
• • 2 large eggs
• • 1 tsp vanilla extract
• • ¾ cup plain Greek yogurt
• • 1-2 Tbsp Aiya’s Culinary Grade Matcha
• • Whipped cream
• Lemon Filling
• • 2 large eggs
• • ½ cup granulated white sugar
• • ¼ cup lemon juice
• • 1 Tbsp unsalted butter
• • ½ cup confectioner’s sugar
• • 4 oz package cream cheese, room temperature

DIRECTIONS

• Matcha Cake
• 1. Preheat oven to 350°F.
• 2. Grease and flour 3 6” round pans. Mix the flour, baking soda, salt, in a bowl and set aside.
• 3. In another bowl, beat together sugar, oil, eggs, and vanilla extract until fluffy. Whisk in the flour mixture alternately with the yogurt, mixing just until incorporated (do not overmix). Stir in the Matcha and pour evenly among the 3 pans.
• 4. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
• Lemon Filling
• 1. In a stainless-steel bowl placed over a saucepan of simmering water, whisk together the eggs, ½ cup of sugar, lemon juice, butter until blended.
• 2. Cook, stirring constantly (to prevent it from curdling), until the mixture thickens to a yogurt consistency, about 10 minutes.
• 3. Let cool at room temperature then refrigerate; the lemon curd will continue to thicken.
• 4. Beat cream cheese with confectioner’s sugar in another bowl, and combined mixture with the lemon curd – this will help it firm for assembly.
• Assemble
• 1. When the cakes are completely cooled, stack the 3 cakes, and spread a thin layer of lemon curd in between.
• 2. Top the cake with whipped cream and dust with Matcha to garnish.