Matcha Lemon Cake

• 1/2 pound unsalted butter soft plus more for greasing pan
• 1 1/2 cups sugar plus 1/4
• 5 eggs large organic, ; room temperature and separated
• 1 teaspoon vanilla extract
• 1 zest lemon plus the juice; separated
• 2 cups flour
• 1 pinch sea salt
• 1 teaspoon baking powder
• 1 dash nutmeg
• 2 tablespoons matcha green tea powder
• pistachios Garnish: Roughly chopped Italian, or almonds

1. Grease a 9 x 5 inch loaf pan. Preheat oven to 350u0b0F.
2. In a medium bowl, mix together the flour, salt, baking powder, nutmeg and Matcha tea powder.
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. 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. Add dry ingredients into the butter mixture. Do not over mix.
6. Meanwhile, in a large bowl, beat the egg whites until soft peaks form.
7. Gently fold the beaten egg whites into the cake batter.
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. 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. 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.

butter, sugar, eggs, vanilla, flour, salt, baking powder, nutmeg, matcha green tea powder, pistachios

Taken from www.yummly.com/recipe/Matcha-Lemon-Cake-1663773 (may not work)