Yuzu Pound Cake 柚子茶磅蛋糕

Pound cake is usually dense as it is a traditional recipe that made from equal portions of 4 ingredients: butter, sugar, eggs, and flour. It can be baked in either a loaf or bundt pan. For this refreshing pound cake I made was lighter than the traditional one, as baking powder and sour cream were added. I even added lemon zest and spread some yuzu marmalade in the middle of batter to get a little bit of citrusy flavor in the cake after its baked. I find this yuzu pound cake tastes even better the next day than on the day it was baked!

Yuzu Pound Cake

This refreshing & citrusy flavour pound cake was lighter than the traditional one, as baking powder and sour cream were added.

Author Ann Low

Prep Time 15 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 25 mins

Servings 5 -6 servings

Ingredients

 

• 220 g plain flour
• 1/2 tbsp baking powder
• 250 g salted butter - room temperature
• 160 g caster sugar
• lemon zest from 1 lemon
• 4 large eggs
• 1 tsp vanilla extract
• 200 g sour cream - room temperature
• 2 tbsp yuzu marmalade

Instructions

 

• Preheat oven to 165 deg C. Grease a 9 x 5 inch loaf pan with butter or cooking spray. Sift plain flour and baking together, set aside.
• Beat butter, lemon zest and sugar until pale and fluffy at medium speed for about 7-8 minutes. Reduce speed, add vanilla extract. Add eggs, one at a time beating thoroughly after each addition.
• Add in half of the flour followed by the sour cream and remaining flour, beating until just incorporated.
• Pour in half of the batter into loaf pan, smoothen the batter and add about 2 tbsp yuzu marmalade on top and spread evenly with a spatula. Lastly pour in the remaining half of the batter and smooth top again with a spatula.
• Bake in the preheated oven for about 70 minutes or a skewer into the center of the cake comes out clean.
• Leave cake to cool in loaf pan for 10 minutes, then turn out cake onto rack to cool completely.
  
  recipe adapted from here

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5 from 1 reviews

柚子茶磅蛋糕

 

Save Print

Prep time

15 mins

Cook time

70 mins

Total time

1 hour 25 mins

 

这款磅蛋糕因为加了酸奶和泡打粉，所以不会很干。烤好后蛋糕有阵阵的清香味，中间加了一层 柚子茶果酱特别好吃。

Author: Ann Low

Serves: 5-6 servings

Ingredients

• 220克 普通面粉
• ½汤匙 泡打粉
• 250克 温室牛油
• 160克 细砂糖
• 1粒柠檬皮屑
• 4个 大全蛋
• 1茶匙 香草香精
• 200克 温室酸奶
• 2汤匙 柚子茶果酱或适量

Instructions

1. 预热烤箱至摄氏165度。 准备一个长方形烤盘9x5寸，烤盘内抹油。面粉及泡打粉一起过筛到碗里备用。
2. 用中速度将牛油，柠檬皮屑及糖一起打至发白，约7-8分钟。调低速度，加入鸡蛋，一个一个的加，每加一个搅匀以后再加一个。
3. 接着倒入一半的粉料，酸奶，把剩下的粉料也倒入搅拌器里，继续的搅打均匀即可。
4. 将一半的面糊倒入烤盘里抹平，加上约2汤匙或适量的柚子茶果酱，用刮刀抹平。然后把剩下的面糊倒在果酱上面，再抹平即可。
5. 送入预热烤箱烤约70分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
6. 让蛋糕连烤盘待凉10分钟才脱模放在凉架上待凉。

3.5.3251

Happy Baking!

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