I love all things citrus, and for the past year or so, I have been very captivated (okay obsessed) by yuzu (Japanese citron), which has such a delectable and aromatic citrus bouquet. Both the peel (fresh or dried) and juice can be used. It is used as a condiment in savory dishes such as nabemonos, or zoni soups at New Year’s. Grated yuzu peel can be added to miso to make sauces, and as you can see in this posting, can also be used in baking.
I had the urge recently to bake this Yuzu-Meyer Lemon Poundcake, an old recipe of mine that I updated to fit my more citrus-based taste buds!
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Yuzu-Meyer Lemon Poundcake
- 2-3 tbsps grated fresh yuzu (Japanese citron) peel or meyer lemon peel
- 1 cup + 5 tbsps white sugar
- 5 tbsps Yuzu juice
- 2-1/4 cups all-purpose white flour
- 1-1/2 tsps baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup sour cream
- 1/4 cup raw walnuts, coarsely chopped
- Preheat the oven to 350F. Combine flour, baking powder and salt in a bowl. Blend in butter until mixture resembles coarse meal. Mix in 1 cup sugar. Stir in fresh yuzu or meyer lemon peel.Blend beaten eggs with milk, add sour cream and combine with dry ingredients until just mixed. Combine lightly with walnuts.Pour into a buttered and floured loaf pan. Bake until a toothpick placed in the center comes out clean–roughly 1-1/4 hours.Boil yuzu juice and 5 tablespoons sugar for 5 minutes, or until thickened. Pour this mixture evenly over the hot cake, then cool thoroughly.
Leave a note in the comments section if you make this dish or use yuzu in any dish!