Preheat oven to 170°C (340°F). Grease a 23cm round cake tin and line the bottom with parchment paper.

In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Set aside.

In a large bowl, whisk together the sugar, eggs, and lemon zest until pale and slightly thickened, about 2 minutes.

Slowly drizzle in the olive oil while whisking continuously until fully combined.

Add the milk, lemon juice, and vanilla extract, whisking until smooth.

Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.

Pour the batter into the prepared tin and smooth the top with a spatula.

Bake for 40-45 minutes until a skewer inserted into the centre comes out clean and the top springs back when lightly pressed.

Allow the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.

For the drizzle, place white chocolate chips and vegetable oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth.

Drizzle the white chocolate over the cooled cake in a zigzag pattern. Allow to set for 10 minutes before slicing and serving.