2 ounces (1/4 cup) unsalted butter, melted and cooled slightly
1 cup granulated sugar
3 large eggs, room temperature
1 1/8 ounce (1/4 cup) unbleached all purpose flour
3 teaspoons Matcha
1/4 plus 1/8 teaspoon salt
1 1/8 cup whole milk, room temperature
1/4 cup fresh Meyer lemon juice, room temperature
1/2 tablespoon finely grated lemon zest
whipped cream (optional)

Position rack in the center of the oven and preheat at 350 degrees. Butter eight 6 oz ovenproof ramekins and arrange them in a baking dish or a roasting pan.

In a large bowl, whisk the melted butter with 2/3 cup of sugar and the egg yolks until smooth and turns a light yellow color, about 1 minute. Add the flour and salt and pour in just enough milk to whisk the flour smoothly into the egg yolk mixture. Next, whisk in the remaining milk and the lemon juice until smooth. The mixture will be very fluid. Slowly sift the matcha into the mixture and mix making sure that the matcha doesn't clump up.

Put the egg whites in a large bowl. Beat with an electric mixer with a whisk attachment on medium speed until the whites begin to foam, 30 to 60 seconds. Increase the speed to high and beat until the whites hold a soft peak, another 1 to 2 minutes. Reduce the speed to medium and with the mixer running slowly sprinkle in the remaining 1/3 cup of sugar. Stop the mixer and scrap down the sides of the bowl. Beat on high speed until the whites hold a medium firm peak, about 30 seconds. Scrape 1/3 of the egg whites into the egg yolk mixture, sprinkle the lemon zest on top and whisk until combined. Gently incorporate the remaining egg whites into the batter using the whisk in a folding/stirring motion. The batter will still be a little thin.

Portion the mixture evenly into the ramekins. The cakes do not rise much so you can fill the ramekins to within 1/8 inch of the top. Pull out the oven rack and put the baking dish full of ramekins on the rack. Pour warm water into the dish until it reaches half way up the side of the ramekins. Bake until the tops of the cake are light golden brown and slightly puffed, and when touched with a finger, they should feel spongy and spring right back a bit but hold a shallow indentation. 30 to 35 minutes.

Using tongs, carefully transfer the ramekins to a rack to cool to room temperature and then refrigerate for at least 4 hours and up to 24 hours before serving. Add whipped cream and enjoy!