Yuzu Pound Cake
A rich, buttery pound cake brightened with the floral and tart flavor of Japanese yuzu, finished with a sweet glaze.
Notes
A Dense, Buttery Citrus Loaf
This classic, buttery pound cake is transformed by the addition of Yuzu. The floral, tart notes of the Japanese citrus cut through the richness of the butter perfectly. Topped with a sweet yuzu glaze, it is a magnificent tea-time treat.Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1.5 cups cake flour
- 1 tsp baking powder
- 3 tbsp fresh yuzu juice (plus 1 tbsp zest if available)
- — For the Glaze: —
- 1/2 cup powdered sugar, 1 tbsp yuzu juice
Instructions
- Preheat oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan.
- In a stand mixer, cream the softened butter and granulated sugar together until very pale and fluffy (about 5 minutes).
- Add the eggs one at a time, beating well after each addition. Stir in the yuzu juice and zest.
- Sift the cake flour and baking powder together. Fold the dry ingredients into the wet mixture gently with a spatula until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes until a skewer inserted into the center comes out clean.
- Let the cake cool completely. Whisk the powdered sugar and yuzu juice to make a thick glaze, and drizzle it heavily over the cooled cake.
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