Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, sift together the cake flour, baking powder, salt, and matcha powder. Set aside.
In a large bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and fluffy, about 3-4 minutes.
Add the vegetable oil, whole milk, yuzu juice, lemon zest, and vanilla extract to the egg mixture. Whisk until fully combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing gently until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.