Ingredients

1 1/2 tablespoons (9g) matcha powder

1 tablespoon plus 3/4 cup (161g) granulated sugar, divided

1 tablespoon (14g) water

8 tablespoons (113g) unsalted butter, softened

Zest of 1/2 lemon

1/2 teaspoon table salt

1 large egg

1 large egg yolk

1/4 cup (50g) vegetable oil

1 1/2 teaspoons King Arthur Pure Vanilla Extract

1 teaspoon baking powder

1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour

8 tablespoons (113g) unsalted butter, softened (for frosting)

Pinch of table salt (for frosting)

1/2 cup (113g) confectioners’ sugar, sifted if lumpy

1 to 2 tablespoons (14g to 28g) heavy cream, milk, or half-and-half

Additional matcha powder, for dusting (optional)

Instructions

Step 1: Preheat the oven to 350°F with a rack in the center. Line an 8″ square pan with a parchment sling and lightly grease.

Step 2: In a small bowl, whisk together the matcha powder and 1 tablespoon (12g) of the sugar until well combined. Gradually stir in the water with a flexible spatula until no lumps remain.

Step 3: In a stand mixer fitted with the flat beater, or using a hand mixer, cream the butter, remaining 3/4 cup (149g) sugar, lemon zest, and salt on medium speed for 3 to 5 minutes until light and fluffy. Scrape the bowl and beater thoroughly.

Step 4: Add the egg, egg yolk, vegetable oil, and vanilla extract. Beat on medium until combined, about 1 minute. Then mix in the hydrated matcha mixture on medium speed, stopping to scrape the bowl as needed, about 1 minute.

Step 5: Reduce mixer speed to low and beat in the baking powder until dissolved. Add the flour and mix until just a few dry streaks remain. Finish mixing by hand with a flexible spatula.

Step 6: Transfer the batter to the prepared pan, spreading it into an even layer using a small offset spatula if available.

Step 7: Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and an instant-read thermometer shows 190°F. Cool the bars in the pan on a wire rack until set enough to handle, about 30 minutes.

Step 8: Use the parchment sling to lift the bars from the pan onto a wire rack and let cool completely, about 20 more minutes.

Step 9: To make the frosting, beat the butter and pinch of salt on medium-high speed until very smooth and soft, about 1 to 2 minutes.

Step 10: Gradually add the confectioners’ sugar and beat on medium until fully blended, scraping the bowl as needed.

Step 11: Add 1 tablespoon (14g) of cream and beat on medium-high until light and fluffy, about 2 to 3 minutes. Add more cream as needed to reach a soft, spreadable consistency.

Step 12: Spread the frosting evenly over the cooled bars and dust with additional matcha powder if desired.

Tips & Variations

Use a small offset spatula to spread the batter and frosting smoothly and evenly.

For a more pronounced lemon flavor, add a teaspoon of fresh lemon juice to the batter.

Substitute almond flour for a gluten-free option, but reduce the quantity slightly to maintain texture.

If you prefer less sweetness, reduce the sugar in the frosting or skip dusting with additional matcha.

FAQs

Can I use regular green tea powder instead of matcha?

Regular green tea powder does not have the same flavor intensity or vibrant color as matcha. For best results, use high-quality matcha powder specifically meant for baking or drinking.

Can I make these bars ahead of time?

Yes, you can make the bars a day in advance. Store them chilled with the frosting, and bring to room temperature before serving to enjoy the best flavor and texture.