1. Preheat your oven to 180°C/350°F and grease a 1lb loaf tin or line it with parchment paper.
2. In a bowl, sift together the flour, baking powder, and matcha powder. Set aside.
3. In a separate bowl, cream the softened butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Stir in the zest of 2 lemons for a fresh citrusy flavour.
6. Gradually add the dry ingredients into the wet mixture, folding it together gently until just combined.
7. Pour the batter into the prepared loaf tin, it should be about 3/4 full, smoothing out the top. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
8. While the cake is baking, combine the lemon juice and sugar in a small pan. Heat gently until the sugar dissolves, then set aside.
9. Once the cake is done, remove it from the oven and poke a few holes in the top using a skewer. Gradually pour the lemon syrup over the warm cake, letting it soak in. Any syrup that's not absorbed into the centre will likely form a thin sugar crust on top which will also be delicious.
10. Allow the cake to cool completely in the tin before slicing.

Tips:

• If possible, use high-quality ingredients as this will make a big difference in the cake texture and flavours
• Avoid over-mixing as this can end up creating a tougher cake. Stop when the ingredients are incorporated.
• Allow the cake to cool completely before slicing it as otherwise it may collapse.