Ombre Matcha Lemon Cake

This beautiful dessert features 3 layers of Matcha cake that gradually gets deeper in color and flavor, and a smooth, tangy lemon cream cheese filling that's definitely too good to pass up.

Makes 1 cake.

An original recipe prepared for us by Obsessive Cooking.


    Matcha Cake

    • 1 ½ cups all-purpose 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 Green yogurt
    • 1 - 2 Tbsp Aiya Culinary Grade Matcha
    • whipped cream, to decorate

    Lemon Filling

    • 2 large eggs
    • ½ cup granulated white sugar 
    • ¼ cup lemon juice 
    • 1 Tbsp unsalted butter
    • ½ cup confectioner's sugar
    • ½ of 8 oz package cream cheese, room temperature


    Matcha Cake

    1. Preheat oven to 350F. Grease and flour 3 6-inch round pans.
    2. 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.
    4. Whisk in the flour mixture alternately with the yogurt, mixing just until incorporated (do not overmix).
    5. Stir in the Matcha and pour evenly among the 3 pans. 
    6. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.  
    7. 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, and 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 combine mixture with the lemon curd - this will help it firm for assembly. 


    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 for garnish.  
    3. Tip: Freezing for a few hours can help keep slices neat.

    **For the ombre version, stir in a small amount (about ½ tsp) of Matcha and pour  of the batter into a prepared pan. Add in more Matcha into the remaining batter and stir until it's a darker green. Add ⅓ into another pan. Then add the remaining Matcha into the batter, and pour the last  into the final pan - this should be the darkest green color. Adjust color with more Matcha as desired.


    Click below to purchase the Culinary Grade Matcha used in this recipe: