Yuzu Lemon Cake

Yuzu Lemon Cake

I found this recipe at Eater.com and since it had yuzu in it, I had to make it.  It uses the Yuzu Honey Tea which is essentially a yuzu marmalade.  These can be found in Korean grocery stores.  For those unfamiliar with yuzu, it is a type of lemon grown in Japan and Korea, it is quite delicious and has a distinct fragrance and flavour.


This cake turned out really well, we both loved it for dessert tonight.


Lemon-Yuzu Cake

Yield: One 9-inch round cake


For the cake:

¾ cup plus 2 tablespoons (120 grams) all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt 

1 stick (½ cup) unsalted butter, softened to room temperature

¾ cup (150 grams) granulated sugar

1 or 2 teaspoons lemon zest, depending on how much lemon flavor you like

2 large eggs, at room temperature

¼ teaspoon almond extract (optional)

1 teaspoon freshly squeezed lemon juice

2 teaspoons jarred citron (yuja) tea, such as this one (strain out the peel and seeds before measuring, and reserve the peel for garnish)

½ cup (120 grams) full-fat sour cream, at room temperature

Scant ¼ cup (40 grams) whole milk, at room temperature


For the yuja cream:

1 cup heavy whipping cream, cold

3 tablespoons citron (yuja) tea (strain out the peel and seeds before measuring, and reserve the peel for garnish)

Pinch of kosher salt

For the topping:

Yuja peel from the jarred tea, reserved after straining


Step 1: Preheat the oven to 325 degrees. Lightly grease a 9-inch round cake pan with nonstick cooking spray, line the bottom with parchment paper, and grease the parchment. Place the cake pan on top of a baking sheet.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large bowl, beat the butter with an electric hand mixer or in a stand mixer fitted with the paddle attachment until smooth. Add the sugar and lemon zest and cream the mixture until light and fluffy, about 2 minutes. Scrape down the bowl with a rubber spatula.

Step 4: Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the almond extract (if using), lemon juice, and strained yuja tea until smooth.

Step 5: Sift half of the dry ingredients over the butter mixture and beat until just combined (a few flour patches are fine). Carefully beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat until just combined and the batter is smooth. Take care not to overmix.

Step 6: Pour the batter into the prepared pan and smooth the surface with a small offset spatula or rubber spatula.

Step 7: Slide the pan and baking sheet carefully into the oven and bake for 35 to 45 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then gently loosen the edges by running a small offset spatula or paring knife around the edge. Carefully invert the cake onto a cooling rack.

Step 8: While the cake is cooling, make the yuja cream: Combine the heavy cream, strained yuja tea, and pinch of salt in a large bowl. With an electric hand mixer or in a stand mixer fitted with the whisk attachment, whip the cream until soft to medium peaks form, about 1 to 2 minutes.

Step 9: When the cake is completely cool, spread the whipped cream on top and garnish with the reserved yuja peel.


Note: If you plan on consuming the cake over a few days, I recommend keeping the unfrosted cake at room temperature tightly wrapped in plastic wrap, then slicing and assembling with the whipped cream and garnish when ready to serve. If you do refrigerate the assembled cake (covered), allow it to soften at room temperature for 45 to 60 minutes before enjoying.