🍋 Yuzu Citrus Drizzle Cake
🧾 Ingredients:
For the cake:
- 180g unsalted butter (softened)
- 180g sugar
- 3 large eggs
- 180g all-purpose flour
- 1½ tsp baking powder
- Zest of 1 lime
- 2–3 tbsp Yuzu juice (or bottled yuzu juice)
- 2 tbsp milk
For the drizzle:
- 100g powdered sugar
- 2 tbsp yuzu juice
- 1 tbsp lime juice
👩🍳 Instructions:
- Preheat oven
- 170°C (340°F). Line a loaf pan.
- Cream butter & sugar
- Beat until pale and fluffy.
- Add eggs
- Mix in one at a time.
- Add dry ingredients
- Fold in flour and baking powder gently.
- Flavor it
- Add lime zest, yuzu juice, and milk.
- Bake
- Pour into the pan and bake for 45–55 minutes until golden and cooked through.
- Make the drizzle
- Mix powdered sugar with yuzu and lime juice.
- Finish
- While warm, poke holes in the cake and pour the drizzle over so it soaks in.
💡 Tips:
- If you can’t find fresh yuzu, bottled juice works great.
- Add extra zest on top for a stronger citrus aroma.
- Let it rest a few hours—the flavor gets even better!
If you want, I can give you a version with yogurt for extra softness or a glaze like the one in your photo ✨
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