Matcha Cake with Lemon Buttercream

Preparation

1. Preheat oven to 350 F. Grease and line two 9-inch cake pans with parchment paper, cut into rounds.
2. In a cup, combine the milk with the lemon juice and let sit for 5 minutes to curdle slightly.
3. In a medium bowl, whisk together the flour, matcha, baking powder, baking soda and salt. Reserve.
4. In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the butter and sugar until fluffy, about 2-3 minutes. Scrape down with a spatula. Then add the yogurt and vanilla. Mix again on medium speed until combined, scraping down the sides and bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the milk mixture, and mix on medium speed until combined. Add in the remaining dry mixture and milk mixture and mix until well-combined.
5. Divide the batter evenly between the two cake pans evenly, and bake for 45 minutes, or until a toothpick inserted into the center of a layer comes out with no wet batter clinging to it.
6. Remove from the oven and allow to cool for 10 minutes, then run a paring knife around the edge to loosen the cake, place a baking rack over each pan, and flip to remove the cakes from the pans. Peel off parchment rounds and cool completely.

Frosting

1. In a stand mixer with the paddle attachment or in a large bowl with an electric beater, cream the butter until fluffy. On low speed, gradually add the powdered sugar, one cup at a time. Add lemon zest and vanilla and raise the speed to beat until thick and fluffy, then gradually drizzle in the lemon juice and almond milk. Test the texture — if it is too thick to spread easily, beat in an additional tablespoon or so of almond milk.
2. Place one of the cake layers on a plate and spread frosting on the top. Carefully place the second layer on top of that, dollop more frosting on top, and spread evenly on the top and sides.