Yuzu Butter Loaf Cake
3 tbsps Yuzu Reàl
2 tbsps Yuzu Reàl
2 tbsps Yuzu Reàl
Cake Ingredients:
1 ¾ cups All Purpose Flour
1 ½ tsps Baking Powder
½ tsp Fine Sea Salt
¾ cup Unsalted Butter, Softened
¾ cup Granulated Sugar
3 Large Eggs, Room Temperature
¼ cup Whole Milk Or Buttermilk
1 tsp Vanilla Extract
1 tbsp Finely Grated Lemon Zest
Yuzu Soak Ingredients:
1 tbsp Fresh Lemon Juice
Yuzu Glaze Ingredients:
1 cup Confectioners' Sugar
1-2 tsps Fresh Lemon Juice, As Needed
Tiny Pinch Of Salt
Preheat the oven to 350°F. Grease and parchment-line a 9" × 5" loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the butter, sugar, and lemon zest until noticeably light and fluffy, about 3–5 minutes.
Beat in the eggs one at a time. Then, add the Yuzu Reàl, milk, and vanilla.
Add the flour mixture to the butter mixture and mix until just combined. You do not want to overmix. Pour the batter into the prepared loaf pan.
Bake for approximately 45-55 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Cool in the pan for about 10 minutes, then remove.
While it's still warm, combine 2 tablespoons Yuzu Reàl + 1 tablespoon lemon juice and brush it gradually over the top and sides. Let it absorb rather than dumping it over the cake at once.
Once completely cool, whisk together the confectioners' sugar, 2 tablespoons Yuzu Reàl, a pinch of salt, and enough lemon juice to create a thick but pourable glaze. Drizzle over the loaf and let set. Store in an airtight container for about 3-5 days.
*Note: You can make homemade buttermilk by adding a few teaspoons of lemon juice to whole milk and letting it sit for a few minutes.
