Yuzu Poppyseed Cake

Yields 1 loaf. Adapted from a Melissa Clark recipe published in the New York Times.

Yuzu is a rare citrus from Japan, related to the pomelo. It has a deeply aromatic flavor with a wonderful lemony-floral perfume. You’ll love it in this poppyseed cake! To crush your yuzu peel pieces to a fine powder, use a mortar and pestle or a spice grinder.

For the cake:
1 tablespoon yuzu peel, ground fine
1 cup sugar
½ cup milk
3 tablespoons fresh-squeezed lemon juice
3 eggs
1¾ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
2/3 cup vegetable oil
2 tablespoons poppy seeds

For the glaze:
1 tablespoon yuzu peel, ground fine
1 tablespoon freshly squeezed lemon juice
1/3 – ½ cup powdered sugar

Pre-heat the oven to 350° F. Grease an 8-inch loaf pan and set aside.  

Put the flour, baking powder, baking soda, and sea salt into a bowl and whisk briefly to combine.

Put the sugar and yuzu powder into a separate mixing bowl and whisk briefly to mix. Add the milk, 3 tablespoons lemon juice, and eggs; whisk until well combined. Add the flour mixture and whisk to combine. Then, whisk in the oil and poppyseeds.

Pour batter into the loaf pan and bake until a toothpick inserted into the center, comes out clean, about 1 hour. Let the cake cool in the pan until it’s just warm, then turn it out onto a cooling rack; turn the cake right-side up. Use the toothpick to poke a bunch of small holes into the top of the cake (so the glaze will soak into the cake!)

Make and apply the glaze  Combine the remaining tablespoon of yuzu peel powder with the remaining tablespoon of lemon juice. Whisk in 1/3 cup powdered sugar to make a thin glaze (should be the consistency of maple syrup — add more sugar, a little at a time, if the glaze seems too thin. Drizzle the glaze generously over the cake, letting it soak in. Allow the cake cool completely before serving.


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