What is Yuzu?
Yuzu is one of the very common citruses used as a garnish like lemon in Japan. I see it used more and more in the U.S and Europe. It’s tangy but has a very elegant aroma which can be a perfect garnish for fish, meat, soups, and vegetables. Yuzu is also used for many desserts and pastries these days, as a result, I came up with this yuzu pound cake.
My yuzu story…
I was not appreciated that much, having a yuzu tree in our house when I was a kid. I always wished to have raspberry trees or mango trees instead. Although I loved the smell of yuzu, it is too sour to eat by itself. Yuzu is used as a garnish or sauce like ponzu sauce. Our family always ended up putting a lot of yuzu in the bath tab because none of my family knew any recipes for yuzu… Now I wish I had that yuzu tree at my house in the U.S.
Let’s make yuzu pound cake in the Citrus Season
Back in January, I ordered a lot of Japanese citruses from the Japanese Farm called Suzuki farm in Delaware. Not only the yuzu, but they also had a couple of rare citruses which only can be found in Japan, sudachi and kabosu. So I ordered them and made homemade ponzu, candied citrus, and dehydrated citrus chips which I can use as a garnish for cocktails. For the yuzu, I squeeze the juice and keep the peels in the freezer.
Substitution for fresh yuzu
It is not easy to get a fresh yuzu in the U.S, so most of the time I use yuzu extract or frozen yuzu peel that you can find in local Japanese grocery stores. I also use a yuja cha (like yuzu marmalade) which you can find at a Korean grocery store for some of my yuzu recipes.
Best Yuzu Pound Cake Recipe for Yuzu Lovers
In this recipe, I used yuzu for 3 parts, dough, syrup, and icing. So you really can taste a beautiful yuzu flavor as soon as you put the cake into your mouth. So perfect for tea time and bake them for your citrus lover friends.
Ingredients and Equipment Recommendations
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Ingredients
- ¾ cup (171g) of unsalted butter (soft)
- ¾ cup (150g) of sugar
- 1 pinch of salt
- 1 (20g) of egg yolk
- 3 (150g) of whole egg (room temperature)
- 1 ¼ cup (142g) of cake flour
- ¼ cup (32g) of almond flour
- ½ teaspoons(2g) of baking powder
- 2 ps (30g) of Yuzu peel
- 2 tablespoons (30g) of yuzu juice
[Syrup]
- 2 tablespoons (30g) of water (for syrup)
- ¼ cup (60g) of yuzu juice (for syrup)
- ½ cup (100g) of sugar (for syrup)
[Decoration]
- 1 tablespoon of unsalted butter
- 1 ¼ cup powder sugar
- 2 tablespoons of yuzu juice
- Chopped pistachio for decoration
Instructions
- Cut parchment paper to cover the bottom and side of the loaf mold, then place them in the pan.
- Preheat the oven to 350 °F/ 175 °C. Strain flour, almond flour, and baking powder together.
- Chop the yuzu peel finely.
- Make yuzu syrup: add sugar, water, and yuzu juice to a small pan, heat them until boiling.
- In a big bowl, or bowl for a stand mixer add softened butter, beat them until it's smooth.
- Add sugar, and keep beating.
- In another bowl, beat egg yolk and whole eggs. Add the eggs in 3 or 4 portions into the butter mix (6), beat each portion well.
- Add the (2) dry ingredients. Mix them by the whisk. Make sure everything is well combined. Add chopped yuzu peel and yuzu juice, and mix well.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula.
- Drop the oven temperature to 325 °F/ 160 °C, bake them for 45 to 50 minutes. Check to make sure the cake is cooked by sticking a toothpick in the center. The toothpick should come out clean.
- While the cake is hot, brush the (4) yuzu syrup on the top of the cake.
- Let cool in the pan on a rack for 30 min then wrap them and put them in a refrigerator overnight.
- For the icing: Melt 1 tablespoon of unsalted butter in a small saucepan or microwave. Add it to 1 ¼ cup powder sugar and whisk them together. Add 2 tablespoons of yuzu juice, mix well and pour the icing over the pound cake. Decorate with chopped pistachio.
Notes
- I used 5.75 x 3.25 x 2.25 inches mini loaf mold. You can make 2 loaves with this recipe.
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[…] Yuzu Pound Cake […]
[…] They’re super easy to make and to share. Recipe from Mochi Mommy. Get the recipe here Yuzu Pound Cake Yuzu is used for 3 parts, dough, syrup, and icing. So you really can taste a beautiful yuzu flavor […]