The invention discloses matcha-lettuce cakes capable of beautifying the features and resisting oxidation and a preparation method of the matcha-lettuce cakes. The matcha-lettuce cakes are prepared from the following raw materials in parts by weight: 4-6 parts of bean curds, 2-3 parts of matcha powder, 7-8 parts of wine fermented with osmanthus flowers, 1-2 parts of scorched medicated leaven, 1-2 parts of cherokee rose fruits, 1-2 parts of herba portulacae, 70-80 parts of lettuces, 29-300 parts of fresh eggs, 150-160 parts of white granulated sugar, 100-110 parts of flour, 15-20 parts of honey, 5-6 parts of ginseng oligosaccharides, 3-4 parts of honey pomelo peel dietary fibers, 7-8 parts of soybean protein, an appropriate amount of ascorbic acid, an appropriate amount of phytic acid, an appropriate amount of citric acid, an appropriate amount of calcium chloride, an appropriate amount of beta-cyclodextrin, an appropriate amount of maltodextrin, an appropriate amount of anhydrous ethanol, an appropriate amount of yellow wine, an appropriate amount of blend oil and an appropriate amount of water. In the preparation method disclosed by the invention, the bean curds are cut into bean curd blocks, the bean curd blocks are put in the wine fermented with osmanthus flowers for soaking, the matcha powder is uniformly sprayed on the processed bean curds, and then the processed bean curds sprayed with the matcha powder are put in a drying oven for drying and the dried materials are ground into powder. The wine fermented with osmanthus flowers immerses into the bean curd blocks, and then the treated bean curd blocks are mixed with the matcha powder, so that the mouth feel is promoted, and matcha-lettuce cakes have good efficacies of beautifying the features and resisting oxidation.