Green Tea Lemon Cake Recipe Perfect for Summer | Swiss Meringue Buttercream | Lemon Curd Recipe

It is a green tea lemon cake that has a good combination of delicate green tea and refreshing lemon. I added a little lemon curd to the soft Swiss meringue butter cream and mixed it, and the cream has a lemon scent, so I think it’s better. Yellow from head to toe. It’s a sweet and sour cake.

-Mold size : 15cm


3 eggs

90 g sugar

3g vanilla extract

25 g unsalted butter

30 g milk

80g soft flour

5g green tea powder

3 egg yolks

75 g sugar

1g salt

10 g cornstarch

6g lemon zest

60 g milk

90 g lemon juice

35g unsalted butter

120g egg white

160 g sugar

300g unsalted butter

100 g lemon curd

3 Eggs

90g Sugar

3g vanilla extract

25g Unsalted Butter

30g Milk

80 g Cake flour

5g green tea powder

3 egg yolks

75g Sugar

1g Salt

10g Cornstarch

6g Lemon zest

60g Milk

90g Lemon juice

35g Unsalted Butter

120g Egg white

160g Sugar

300 g unsalted butter

100 g Lemon curds


Green tea cake sheet

1. Place a bowl with eggs on a pot of boiled water and add sugar and vanilla extract.

2. Slowly mix and lower the bowl until the temperature reaches about 40 degrees.

3. Place the bowl containing the butter and milk on top of the pot and heat it in a double boiler (about 50 to 60 degrees).

4. Whip the eggs until they form a fine, rich foam.
(For the last 2 minutes, clean up the pores at low speed)

5. Sift flour and green tea powder and mix.

6. Add some dough to a bowl with butter and milk, mix, then add to the main dough and mix.

7. Pour the batter into the oven pan and bake in a 165 degree oven for 35 minutes (preheated to 185 degrees).

8. After baking and cooling, cut the bottom thinly and cut into 4 pieces of 1cm.

Making Lemon Curd

9. Add sugar and salt to egg yolk and mix, then add cornstarch and lemon zest and mix.

10. Add milk and lemon juice, mix, and heat sufficiently over low heat while stirring with a spatula. (About 8 to 10 minutes)
(You have to heat it up enough so it doesn’t taste fishy)

11. Get off the heat, add butter, melt well and mix evenly.

12. Strain through a sieve to remove lemon zest, place in a bowl, cover with plastic wrap, and cool completely at room temperature.

Swiss Meringue Buttercream (with Lemon Curd)

13. Add sugar to the egg whites, mix lightly, and stir over a double boiler over a pot of boiling water.

14. Remove from heat when the temperature rises to about 65 degrees.

15. Whip with a hand mixer to make a solid meringue. (Cool the meringue so that the temperature is not too high.

16. Divide the room temperature butter little by little and whip it.

17. Add lemon curd and whip to complete the cream.

18. Place the cake sheet on the turning board and spread it flat with buttercream.

19. Repeat stacking and add lemon curd in the middle layer.

20. Pre-icing and harden in the refrigerator for about 30 minutes.21. Apply more cream and icing smooth, then apply yellow buttercream to icing smooth.

22. Decorate the rim with the remaining cream on top and surround with sliced lemons cut in half.

23. Squeeze the lemon curd in the center and harden in the refrigerator for about an hour.