Yuzu Strawberry Pound Cake
A buttery, moist pound cake with subtle floral and citrus notes, coated with a sweet and sticky yuzu simple syrup. This Yuzu Strawberry Pound Cake is finished with fresh whipped cream and strawberries to perfectly complement the bright yuzu flavor.
If you’ve never tried yuzu, you are in for quite a treat with this Yuzu Strawberry Pound Cake. The pound cake is buttery, moist, and tender with citrus and floral hints that come from yuzu flavoring. A sweet, sticky yuzu simple syrup coats the cake to keep in all the moisture and adds another layer of flavor. Top with fresh whipped cream and sliced strawberries for a light and tangy summer treat.
What is Yuzu?
This citrus fruit originated in East Asia and resembles a mix between a lemon, a grapefruit, and a mandarin orange. The exterior of the fruit is yellow like a lemon and has a bumpy texture and shape similar to a small grapefruit. Yuzu is tart, aromatic, and also has subtle floral notes, making this an interesting and complex flavor. It is typically used in recipes like a lemon would be, where only the zest and juices are added.
How to Make Yuzu Strawberry Pound Cake
This cake is made using the reverse creaming method. Instead of creaming together butter and sugar like the traditional creaming method, the reverse creaming method starts by combining all the dry ingredients and then mixing in small chunks of butter. Then the wet ingredients are combined and slowly added to the mixture. This method results in a tender, moist, and slightly more dense cake which is perfect for a pound cake.
- Make the cake batter. The flour, sugar, leaveners, and salt are combined in an electric mixer with a paddle attachment. Then softened butter that is cut into small pieces is added until it creates a fine, sandy mixture. The wet ingredients are added which include buttermilk, oil, eggs, yuzu flavoring, and vanilla. Once all the ingredients are incorporated, I like to give the batter one last mix on high speed for a few seconds to ensure everything is combined and smooth.
- Bake the cake. The cake is baked in a standard loaf pan, for about 50-55 minutes. The top will turn a dark golden brown and should be fairly flat, rather than domed. The cake needs to cool in the pan for at least 30 minutes before removing and brushing it with simple syrup.
- Make the simple syrup. The simple syrup is made by combining water, sugar, and yuzu flavoring. This is cooked on the stove over low heat until the sugar is dissolved and the mixture starts to bubble. The hot syrup gets brushed generously on the top and sides of the pound cake. Allow the cake to cool completely before adding the toppings and serving.
- Top the cake. I like to serve this cake with a big mound of fresh whipped cream and sliced strawberries on top. Not only do the flavors complement each other perfectly, but it makes for a beautiful presentation. Slice the cake, serve, and enjoy!
Tips for the Best Pound Cake
- Use a kitchen scale – This is the most accurate and precise way to measure your ingredients for recipes, as opposed to measuring cups. I highly recommend investing in a kitchen scale because this can make a world of difference when baking. I always include both cup and gram measurements in my recipes but using grams will give you the most consistent and successful results!
- Don’t overbake the cake – Nothing is worse than a dry, overbaked cake. Start the timer on the lower end of the directions (50 minutes) and check to see if it’s done before adding more time. I like to very gently press in the center of the cake with my finger – if the cake immediately springs back then it’s done, but if the cake leaves an indentation of your finger then it needs more time. When adding more time, always start with 2-3 minutes and increase as needed.
- Add the toppings right before serving – Fresh whipped cream and sliced strawberries don’t keep very well and can make the cake soggy if you add them too soon to the top. I recommend adding these toppings right before serving the cake so everything is fresh and delicious.
Yuzu Strawberry Pound Cake FAQs
What size loaf pan should I use?
I used a standard loaf pan measuring 8.5” x 4.5”. I found that this was the perfect size for a nice tall cake so just keep in mind if you use a larger pan, the batter will be spread out and result in a shorter pound cake.
Where can I find the yuzu flavoring?
The Amoretti Yuzu Industrial Compound that I used is not sold in stores but you can buy it online. Fresh yuzu isn’t easy to find in the U.S. so this flavoring is a great alternative that is more easily accessible.
How should I store the cake?
The cake can be stored on its own (without the whipped cream and strawberries) in an airtight container at room temperature for up to 3 days. I recommended adding the whipped cream and strawberries to the top right before serving.
Does this cake freeze well?
Yes, this cake freezes great! I recommend individually wrapping each slice of cake in plastic wrap and storing it in an airtight container or zip-top bag in the freezer, for up to 3 months. You could also place a small piece of parchment paper between each slice to prevent them from sticking together, then wrap the whole loaf in plastic and place it in an air-tight container or zip-top bag.
More Citrus Recipes You’ll Love
- Lemon Mascarpone Tart
- Lemon Brûlée Bars
- Lemon Curd Cookies
- Raspberry Orange Pistachio Cake
- Lemon Bundt Cakes
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Yuzu Strawberry Pound Cake
Ingredients
For the Yuzu Pound Cake
- 1 ½ cups (195g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ⅓ cup (88g) buttermilk, at room temperature
- 2 tablespoons canola or vegetable oil
- 2 Tablespoons Amoretti Yuzu Industrial Compound
- 2 large eggs, at room temperature
- ½ teaspoon vanilla extract
For the Yuzu Simple Syrup
- ¼ cup (50g) water
- ¼ cup (50g) granulated sugar
- 1 teaspoon Amoretti Yuzu Industrial Compound
For the Topping
- fresh whipped cream
- fresh strawberries, sliced in half
Instructions
- Preheat oven to 350°F. Lightly grease a standard loaf pan with cooking spray. Line with parchment paper to create a sling hanging over the 2 longest sides.
- Yuzu Pound Cake: In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, baking soda, and salt until combined. Cut the soft butter into small cubes and add it to the dry ingredients. Mix on medium speed until the mixture resembles fine sandy crumbs.
- In a separate bowl, whisk together the buttermilk, oil, yuzu flavoring, eggs, and vanilla. With the mixer on low speed, slowly stream in the wet ingredients. Once the liquid is fully incorporated, scrape down the slides and bottom of the bowl with a rubber spatula. Mix one last time on high speed, for about 15-20 seconds.
- Pour the cake batter into the prepared pan. Bake at 350°F for 50-55 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out mostly clean). Allow the cake to cool for at least 30 minutes before removing from the pan.
- Yuzu Simple Syrup: Combine the water, sugar, and yuzu flavoring in a small saucepan. Cook just until the sugar has dissolved and the mixture starts to bubble. Once the cake has slightly cooled, use a silicone or pastry brush to coat the top and sides of the cake generously with the syrup. Allow the cake to cool completely at room temperature before adding any toppings.
- Top the cake with fresh whipped cream and sliced strawberries. Slice, serve, and enjoy!
Notes
- Storing: The cake can be stored in an airtight container at room temperature for up to 3 days. I recommend leaving the whipped cream and strawberries off until right before serving.
- Flavoring: See the notes in FAQ section of the above post to find where to buy the yuzu flavoring.
