A deliciously moist loaf filled with all the citrusy flavors or yuzu - Yuzu Marmalade Loaf. Perfect with a cup of tea or an afternoon snack. This loaf has the perfect crumb. If you've never had Yuzu, it's tart yet sweet and tastes like a mix of grapefruit, lemon and orange. I love citrus and this is definitely one of my favorites.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Yuzu marmalade
- Yuzu juice
- Butter
- Sugar
- Yuzu zest/orange
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar
Equipment:
Instructions:
Heat oven to 350 degrees and grease a 9-by-5-inch loaf pan, I like to use a sheet of parchment as well to allow for easy removal.
In the bowl of an electric mixer, beat together softened butter, sugar, yuzu zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in ⅓ cup marmalade and the yuzu juice.
In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick comes out clean. Remove from oven and cool for 10 minutes before removing from pan.
Heat remaining ⅓ cup marmalade in a small pot over low heat until melted; whisk in powdered sugar and ½ tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
If you like this recipe, why not try these?
Yuzu Marmalade Loaf
Ingredients
- ⅔ cup yuzu marmalade divided
- 12 Tbsp unsalted butter softened, plus ½ tablespoon for glaze
- ¾ cup sugar
- 2 tsp yuzu zest substitute with orange
- ½ tsp orange zest
- 3 large eggs at room temperature
- 2 Tbsp yuzu juice
- 1 ½ cups cups all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp sea salt
- 4 Tbsp powdered sugar
Instructions
- Heat oven to 350 degrees and grease a 9-by-5-inch loaf pan, I like to use a sheet of parchment as well to allow for easy removal.
- In the bowl of an electric mixer, beat together softened butter, sugar, yuzu zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in ⅓ cup marmalade and the yuzu juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Pour batter into prepared pan. Bake for 45-50 minutes or until a toothpick comes out clean. Remove from oven and cool for 10 minutes before removing from pan.
- Heat remaining ⅓ cup marmalade in a small pot over low heat until melted; whisk in powdered sugar and ½ tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
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