You might think that this is just another boring loaf cake recipe. It is yet it is not.
It is my recipe for the perfect loaf cake – it is both moist and delicious and everything you want a loaf cake to be. It is lighter and more moist than a traditional pound cake that has a 1:1:1:1 ratio of butter, sugar, eggs, flour, making it a good breakfast option.
To top it all, this is flavoured with yuzu, a Japanese citrus fruit, with the most fragrant of aromas that is not like any other. Some say it is a cross between a mandarin, lemon and grapefruit. In my humble opinion, it should be crowned the queen of all citrus fruits because it can lift the flavour of a dessert or dish on its own.
I find that yuzu pairs well with desserts – yuzu with white chocolate (Yes to that), yuzu sorbet (oh, so refreshing), yuzu and cream cheese for a cheesecake (most definitely!).
Before the yuzu season is draws to an end, I find myself making this comforting loaf. I decided to leave it unadorned without any glazing or with the addition of candied citrus because sometimes all you want to have is something simple and delicious.
While baking a loaf cake is simple, it is hard to find a good loaf cake out there – they are most often very dry and over-baked. Thus, the key to master a good loaf cake is to ensure that your oven is at the right temperature (with an oven thermometer) and that you don’t forget that you have a cake in the oven (it happens to even the best of us so use a kitchen timer!). While I have given the estimated baking times, it is best that you check on the done-ness of the cake as different ovens have different hot spots and heat differently. I have included some tips below on how to check if the cake is done.
Recipe: Yuzu loaf cake
Makes one 8″ x 4″ loaf tin
135g unsalted butter, room temperature
200g granulated sugar
zest of 1 yuzu*
1/2 tsp vanilla extract
145g eggs, room temperature (approximately 2.5 large eggs)
200g plain flour
1 heap tsp/ 5g double acting baking powder
1/2 tsp salt
extra softened unsalted butter for piping
*Yuzu is a Japanese citrus fruit that is a cross between a mandarin, lemon and grapefruit. It has a very unique flavour. You can try looking for them in a Japanese supermarket near you.
If you are unable to find yuzu, you can replace it with the zest from other citrus fruits like lemon, orange or grapefruit.
1. Preheat oven to 165 degrees celcius. Line your loaf tin with baking parchment and butter the sides of the tin.
2. Sift the dry ingredients and set aside. Cream butter until pale, light. Add in the sugar and cream until pale and fluffy and well-incorporated.
3. Add in yuzu zest and vanilla extract. Mix until combined.
4. Add in eggs, one at a time and mix until well-incoporated.
5. Start by adding 1/3 of the sifted dry ingredients. Alternate between the dry ingredients in 3 additions and the buttermilk in 2 additions, starting and ending with the dry ingredients on low speed until just combined.
6. Using a rubber spatula, transfer the cake batter into your lined loaf tin. Knock the tin against the kitchen counter top to remove any large air bubbles in the batter.
7. Creamed the softened butter and transfer it into a piping bag. Pipe a thin line across the centerof the loaf. This helps the loaf cake crack very nicely.
8. Bake at 165 degrees celcius for about 50 -55 minutes. When the cake is done, it should also shrink away from the sides of the pan. Allow cake to cool in tin for about 15 minutes before using a palette knife to run along the sides of the tin and removing the cake. Allow the cake to cool completely before storing.
Tips on checking if you cake is done:
1. By sight: The colour should be an even golden brown. It should have a single crack in the middle. Yes, that crack is desired for loaf cakes, just make sure it doesn’t crack all around the cake (that would indicate that the cake is too dry) Also, you will notice that the cake will shrink away/come away from the sides of the pan.
2. Use a cake tester to insert in the center of the cake. It should come out clean (without any cake batter clinging to it).
3. Using the tips of your fingers, press a little on the center of the cake, it should spring back to touch.