Matcha Lemon Cake

Directions

1. 1
   Grease a 9 x 5 inch loaf pan. Preheat oven to 350°F.
2. 2
   In a medium bowl, mix together the flour, salt, baking powder, nutmeg and Matcha tea powder.
3. 3
   In a large bowl, beat together butter and 1-1/2 cup of sugar until light and fluffy, about 3 to 5 minutes.
4. 4
   Add the yolks into the butter mixture, one at a time, mixing well in between each addition. Add the vanilla and the lemon zest.
5. 5
   Add dry ingredients into the butter mixture. Do not over mix.
6. 6
   Meanwhile, in a large bowl, beat the egg whites until soft peaks form.
7. 7
   Gently fold the beaten egg whites into the cake batter.
8. 8
   Pour the batter into the loaf pan and garnish with pistachios or almonds. Bake for one and quarter hour, or until a fork or a toothpick comes out clean.
9. 9
   Meanwhile, over medium heat, mix 1/4 cup of sugar plus the lemon juice in a small saucepan until the sugar dissolves. Set lemon glaze aside to cool.
10. 10
    When the cake is done cooking, let cool on a wire rack for five minutes before removing from loaf pan. Pierce the top of the cake with a fork.