Yuzu Pound Cake Recipe

Yuzu is a tricky citrus.  I had over 200 yuzu’s last winter but have NONE this year.  This is the cake I made last season with the abundance of the fruits.

INGREDIENTS:

• 1 cup (2 sticks) of butter at room temperature, plus more for pan
• 2 cups of all-purpose flour, plus more for pan
• 1.5 cup refined sugar
• 4 large eggs
• 1 lb. of Yuzu (about 10 medium-size fruits)[on the side]
• 1 pint of heavy cream
• ¼ cup of refined sugar
• 1 teaspoon of  vanilla extract

DIRECTIONS:

1.  Wash yuzu very well.

2. Zest yuzu and squeeze its juice.

3. Preheat oven to 350 degrees.
4. Butter and flour a 6-cup loaf pan. Place parchment paper inside.

5. Using an electric mixer on high speed, beat butter and sugar until light and fluffy.

6. Add eggs one at a time, beating well after each addition.
7. Add yuzu zest and juice.
8. With mixer on low, gradually add flour, beating just until combined.

9. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour.

10. Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
11. When serving, whip heavy cream with sugar and vanilla extract.