Description

I like to think of this Earl Grey Yuzu Loaf Cake as a slightly more sophisticated take on a classic lemon loaf cake. It has the same satisfying tart kick, but a more complex and floral flavor profile. The best part: it's super easy to make with minimal equipment and prep time.

Ingredients

Units Scale

For the cake:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 Earl Grey tea bags* (~3 teaspoons of tea)
1 cup granulated sugar
1/2 cup unsalted butter, softened to room temperature
3 large eggs, room temperature
1/2 cup plain, unsweetened Greek yogurt
1/4 cup YUZUCO 100% yuzu juice**

For the icing:

1/2 cup powdered sugar
1 tablespoon YUZUCO 100% Yuzu Juice
For garnish: YUZUCO Candied Yuzu Peels

Instructions

Preheat the oven to 325˚F. Spray a loaf pan with nonstick cooking spray and line with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and ground tea leaves.
Mix the wet ingredients: In a large mixing bowl, combine sugar and butter and beat on medium speed with an electric hand mixer until light and fluffy, about 2 minutes.
Add the eggs one at a time while continuing to mix, then add in the yogurt and yuzu juice, mixing until the batter is smooth.
Combine: Add in the dry ingredients, mixing just until combined. Transfer the batter to the prepared loaf pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. Start checking the bread around 50 minutes – if it's browning too quickly, you can cover the top with aluminum foil while it finishes baking.
Remove from the oven and let cool in the pan for about 15 minutes, then transfer to a wire rack and let cool to room temperature.
Make the glaze: Whisk together the powdered sugar and yuzu juice. Drizzle the glaze over the cooled cake, top with candied yuzu peel, and let the glaze set before slicing.

Notes

*Tea: Cut open the tea bags before adding to the batter. The tea leaves we used were already very fine and pulverized, so we added them straight to the batter. If your tea leaves are on the larger side, pulse them in a food processor or spice grinder first.

**Yuzu juice: If you don't have any, you can also use lemon juice.

Storage: Cover and store at room temperature for 3-4 days.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 259
Sugar: 22.2 g
Sodium: 128.8 mg
Fat: 9.7 g
Carbohydrates: 38.9 g
Fiber: 0.6 g
Protein: 4.9 g