Glazed Yuzu Pound Cakes

Last week I discovered that my local specialty market carries fresh yuzu when they are in season.

Yuzu Pound Cakes


I have never seen it fresh before, we usually only get the bottled juice if we are lucky, so I snatched up a few for experimenting.  When I got them home and presented them to my husband, who is usually only mildly interested in my culinary finds, there erupted something of a yuzu controversy.   I contend that the aroma of the yuzu is a pleasing mix of grapefruit, lemon, and fresh grass.  My husband’s position is that they smell like old, nasty dirt.   Considering that the fragrance of yuzu is used as a perfume across Asia, I suspect my take on the scent is probably right.  Seriously, who would want to smell like old, nasty dirt?  Well, controversy aside, I decided to forge ahead and make something with my yuzu.   Something delicious!

Yuzu Pound Cakes

As many of you know I have been working diligently on a new cookbook, this one all about muffins.  Needless to say, small cakes have been on the brain.  You could bake this a a larger cake, if you wanted, but I like look of the small little cakes piled up on a plate, but I digress.  To get the most out of your yuzu you need to employe the zest, which has all the lovely aroma, and the juice, for a little bitter yet tangy flavor.  You could use yuzu in the glaze, too, but I went with plain vanilla.  I like the flavor of the yuzu combined with the vanilla.  These are best if you allow them to set overnight in an airtight container.  Just a few hours of rest gives the yuzu flavor a chance to really bloom, but if you want to eat them fresh (or, like me you can’t resist warm pound cake) feel free.

Oh, and for the record, my husband had no problem devouring more than a few of these little cakes and never once complained of them smelling or tasting of dirt.  Not that I am keeping score or anything.

Glazed Yuzu Pound Cakes   Yield 12

For the cakes:
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1 tablespoon fresh yuzu zest
2 eggs, at room temperature
1/4 cup mascarpone cheese, or cream cheese
1/4 cup buttermilk
2 tablespoons fresh yuzu juice
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda

For the glaze:
1 cup powdered sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1-3 tablespoons water, as needed

Heat the oven to 350 F and spray a 12-cup muffin pan with non-stick spray.

Yuzu Pound Cakes

In the work bowl of a stand mixer, or in a large bowl with a hand mixer, add the butter, sugar, and yuzu zest.  Beat on high speed until very light and fluffy, about 10 minutes.

Yuzu Pound CakesYuzu Pound Cakes

Add the eggs one at a time, beating for about 2 minutes on medium speed after each egg is added.  Add the  mascarpone cheese, buttermilk, yuzu juice, and vanilla and beat until well combined.  The mixture may appear broken at this stage.

Yuzu Pound Cakes Yuzu Pound Cakes

In a medium bowl whisk together the flour, salt, and baking soda.  Add the dry ingredients into the wet and mix until the flour is just combined.  Do not over-mix.

Yuzu Pound Cakes

Divide the batter evenly among the prepared muffin cups, then bake for 18 to 20 minutes, or until the cakes are golden brown and spring back when gently pressed in the center.  Cool in the pan for 5 minutes, then transfer the cakes to a cooling rack and allow to cool to room temperature.

While the cakes cool prepare the glaze.  In a small bowl combine powdered sugar, butter, and vanilla.  Mix slowly and add the water, a few drops at a time, until it is just thin enough to glaze the cakes.   Dip the tops of the cooled cakes into the glaze, allowing the excess to drip off.  Return the glazed cakes to the cooling rack and allow the glaze to set before serving, about 1 hour.

Yuzu Pound Cakes


Yuzu Pound Cakes



© 2012, Evil Shenanigans. All rights reserved.

Author: Kelly

Share This Post On
  • I’ve heard of Yuzu but never really clocked what was in it. Its sounds delicious though. Would love to have these cakes for my tea!

  • OMG, these look phenomenal, that glaze is driving me crazy! I love Yuzu, and you better bet I’m using it to make these bad boys! Incredible photos too..I can see every drip and lovely, orange crumb!

  • Haha, I love that they are square little minis 🙂 Looks adorable! I’ve never baked with yuzu, but I love the flavor in savory dishes and would very much enjoy these, I think.

  • So beautiful, they sound wonderful! AND now I want that cute pan, love love it! Hugs, Terra

  • I’ve never had yuzu but am fascinated to try it now! These little cakes look divine with their simple white frosting – I could happily join your husband and eat several in one sitting 🙂

  • These look divine! I can just smell that sweet glaze!

  • Your Yuzu cakes are gorgeous – – they look moist and delightful!!

  • I love yuzu and these cakes look amazing. I wish I could find some fresh yuzu in my area so I could try this. I am going to have to keep my eyes open.

  • There is something just so cute about small cakes. These look amazing.

  • Joy

    The cake looks wonderful.

  • few days ago I heard for the very first time of Yuzu. I’ll have to keep my eyes wide opened. maybe i see them in my hidden and forgotten part of the country.
    your cakes look great!

  • Where did you get that cute pan!!! I love the square cupcake pan, and interested that some one finally did something with Yuzu, we have it in many of the Asian markets out here in Colorado and I really didn’t have any clue what to do with it so I’ve been steering clear of it. I didn’t even know if it was a vegetable a fruit or some weird form of alien ginger.

  • Pingback: Yuzu: Exploring The Trendy Japanese Citrus Fruit()

  • Mike

    Hi – This recipe looks great, but I wanted to know how to make the cake so it comes out less dry or maybe more dense is the right word? Thanks.

Pin It on Pinterest

Share This