Yuzu Pound Cake
A vibrant, buttery, and incredibly moist pound cake elevated with the distinct, bright floral aroma of Japanese Yuzu citrus. Finished with a sweet, tart yuzu glaze, this elegant bake is the absolute perfect accompaniment to an afternoon cup of green tea.
Ingredients
- 1 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/2 cup Unsalted butter
- 3/4 cup Sugar
- 2 Large eggs
- 3 tbsp Bottled Yuzu juice
- 1/2 cup Powdered sugar
- 1.5 tbsp Yuzu juice
Instructions
- Preparation: Preheat your oven to 350F. Line a standard loaf pan with parchment paper. In a medium bowl, whisk together the all-purpose flour and baking powder.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to beat the softened butter and sugar on medium speed for 4 minutes until pale, light, and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Pour in the yuzu juice and mix gently until combined.
- Fold in Dry Ingredients: Add the flour mixture to the wet ingredients. Use a silicone spatula to gently fold everything together until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Glaze and Serve: Whisk the powdered sugar and yuzu juice together until a smooth, thick icing forms. Drizzle the glaze generously over the completely cooled cake. Slice and serve.
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