Yuzu Marmalade Loaf
A moist loaf packed with yuzu flavor.
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.