You could probably reduce the sugar to 300 grams. I don’t recommend reducing it more than that though, otherwise it may affect the texture of the cake. It would be fine to use a little bit of green matcha as well.

Thank you, Erin! So happy to hear that!

In reply to Danielle.

Thank you so much! This recipe came together so well. The frosting is absolutely delicious. I’m serving it tomorrow, but I know it’s going to be a hit. Can’t wait to try your other recipes!

You can make the whole cake ahead of time and refrigerate it! It would also be fine to just make the cake layers ahead of time. I would wrap them tightly with plastic wrap and refrigerate them until you’re ready to frost the cake.

Thank you!

I think it would be fine to add some cardamom to the cake batter. I haven’t tried adding lemon juice to the frosting, but I would be afraid that it would cause it to split/curdle. You could try some lemon zest or lemon extract instead.

You can leave out the food coloring, I wouldn’t recommend replacing it with pistachio cream. I think it would be fine to use pistachio pudding as a filling between the cake layers too.