Double Yuzu Pound Cake

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A masterclass in Japanese citrus, this elegant tea-style pound cake balances a dense, tender crumb with the bright, sharp, and floral aroma of fresh yuzu. Featuring a double-pass syrup soak and a shatter-crisp glaze, it is a professional-grade pastry you can easily bake at home.

Prep Time20

Cook Time35

Total Time55

Course: Dessert, pastry, Snack

Cuisine: American, Modern Japanese

Keyword: Citrus Cake, Mini Loaf, Yuzu Pound Cake

Servings: mini loaves

Calories: 260kcal

Ingredients

The Batter

171 g Unsalted butter (softened)
150 g Granulated sugar
1 pinch Fine sea salt
20 g Egg yolk (room temperature) (one egg)
150 g Whole eggs (room temperature)(3 eggs)
142 g Cake flour
32 g Almond flour
2 g Baking powder
30 g Yuzu peel (finely minced)
30 g Yuzu juice

The Soaking Syrup

30 g Water
60 g Yuzu juice
100 g Sugar

Yuzu Glaze & Garnish

150 g Powdered sugar sifted
45 g Yuzu juice add gradually
Chopped pistachios or candied yuzu peel

US Customary - Metric

Instructions

Mise en Place: Preheat oven to 350°F (175°C). Line two mini loaf pans (approx. 5.7 x 3 x 2 inches / 8 x 14.5 x 5 cm) with parchment paper. Sift cake flour, almond flour, and baking powder together twice.
Make the Quick Syrup: In a microwave-safe bowl, combine water, yuzu juice, and sugar. Microwave for 60–90 seconds, stirring once, until sugar is fully dissolved. Set aside to cool.
Cream the Base: In a stand mixer fitted with the paddle attachment, beat the softened butter, sugar, and salt until pale, light, and voluminous (3–5 minutes).
Emulsify: Lightly whisk your room-temperature eggs together and slowly add them to the creamed butter in 4–5 small additions. (Pro-Tip: If the batter breaks, fold in 1 tbsp of your sifted dry ingredients to bring the emulsion back together).
Fold & Bake: Gently fold in the dry ingredients in two batches, followed by the minced yuzu peel and juice. Divide batter evenly between the two pans. Immediately drop the oven temperature to 325°F (160°C) and bake for 35–45 minutes until the top is a beautiful kitsune-iro (golden-brown) and a toothpick comes out clean.
The "Double-Pass" Soak: While the cakes are hot, poke small holes across the surface with a skewer. First, brush a light, even layer of syrup over the entire surface of both cakes. Second, focus specifically on the edges and drier golden-brown crusts. (Goal: Use about 30–40g of syrup total for both cakes; they should shimmer, not be waterlogged).
Overnight Rest: Wrap the warm cakes tightly in plastic wrap and refrigerate overnight to set the professional crumb.
Glaze & Serve: Whisk the powdered sugar and yuzu juice into a thick, slow-ribbon consistency. Pour over the chilled cakes, allowing it to set into a translucent, crackly shell. Top with chopped pistachios.

Notes

Avoid the "Soggy Bottom": This recipe makes a generous amount of syrup so it doesn't burn in the microwave. Do not use all of it on the cakes! You should have about 140g left over.
The Baker's Reward: Strain any crumbs from your leftover syrup and stir it into chilled club soda. It’s a refreshing Yuzu Spritz to enjoy while your cakes set.
Why Two Molds? Smaller molds allow for more even heat distribution, ensuring the center is perfectly baked before the edges dr

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