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Yuzu Lemon Cake

Benito's picture

Yuzu Lemon Cake

I found this recipe at 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.



loaflove's picture

I booked marked this one.  It looks delish.  i 've seen that Yuzu tea at costco before. Huge jar.   I wonder if you can put the whipping cream ingredients all into a isi whip cream maker and make it that way.  

Benito's picture

I just had a slice of this cake for my breakfast, I’m so bad LOL.  I cannot get enough of the flavor of yuzu.  The one tangly thing about this recipe is the instruction to strain the yuzu peel out of the tea.  Easier said than done.  I tried this but it seemed like it would take forever so I gave up and just pulled out the larger pieces of peel with a small fork.  This does leave smaller pieces of peel behind but that isn’t a negative for the cake and also not a negative for the cream.  However, if you are thinking of using those pressurized whipped cream containers to do your whipped cream it would block up the nozzle so you’d really need to make sure you remove all the solid bits in the tea.  Since it is essentially a marmalade, there are a lot of solid bits.


HeiHei29er's picture

The cake looks great Benny.  I might have to try making this one for my wife.  She loves lemon cake.  I have never seen Yuzu before though.  I'll have to see if I can find it.

Regarding removing the peel...

Is it something that can be filtered through cheese cloth?  That's how I get the raisins and small bits of fruit out of my yeast water.  Lay a small square of cheese cloth in the bottom of a funnel and pour it through.

Benito's picture

A very porous cheese cloth would work I think, good idea.  You could certainly make with with an orange marmalade as well, I bet that would also be quite good.

loaflove's picture

Or you can start straining a day or 2 ahead of time lol.

Benito's picture

There’s that too. LOL

Kistida's picture

Benny this is a keeper! I’m gonna find me some citrus fruits after I’m done with my bags of ambrosia apples - about to test an invisible apple cake courtesy of ElMundoEats. Thanks for sharing such a tasty recipe. 

- Christi

Benito's picture

Wow Christi, cool cake you’re making.  I’ve only recently discovered Ambrosia apples, they are delicious and should make you a yummy cake.  I hope you post your bake.


_JC_'s picture

Another one to add on the list! looks so delicious Benny!

Benito's picture

Hope you give it a try we are really enjoying this simple cake Carlo.