Iced Matcha & Lemon Loaf Cake (Print Version)

# Ingredients:

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

# Instructions:

01 - Preheat the oven to 340°F (approximately 170°C).
02 - In a bowl, whisk together matcha powder, flour, baking powder, and salt.
03 - In another bowl, cream the unsalted butter and superfine sugar until light and fluffy.
04 - Mix in the Greek yogurt, eggs, lemon zest, and lemon juice until well combined.
05 - Gradually add the dry mixture to the wet mixture, stirring until just combined.
06 - Pour the batter into a prepared loaf pan and bake for about 50-60 minutes.
07 - While the cake is hot, soak it with citrus syrup for added moisture.
08 - Let the cake cool before topping it with matcha cream cheese frosting.

# Notes:

01 - Use superfine sugar for better texture.
02 - Warm cake absorbs syrup better.
03 - Greek yogurt adds tanginess and moisture.
04 - Sift matcha to avoid clumps.
05 - Baking at 340°F prevents uneven rising.

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