Yuzu drizzle loaf cake recipe
Created by The Tesco Recipes team
Topped with a yuzu and cherry drizzle, this loaf cake puts an exotic twist on a classic lemon drizzle, using flavoured lemonade – no need to track down yuzu fruit! This cake gets better with age, making it perfect for baking ahead (store in an airtight container for up to 1 week). It works just as well for dessert as it does a teatime treat.
See method- Serves 10
- 1 hr 20 mins plus cooling
- 404 calories / serving
- Freezable
- Vegetarian
Ingredients
- 750ml bottle Tesco Finest yuzu and cherry blossom lemonade
- 200g salted butter, at room temperature, plus extra for greasing
- 285g granulated sugar
- 2 lemons, zested, 1 juiced
- 3 eggs, lightly beaten
- 220g self-raising flour
- 100g fresh cherries
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Shop ingredientsEach serving contains
- Energy
- 1690kJ 404.0kcal
- Fat
- 19g
- Saturates
- 12g
- Salt
- 0.6g
- Sugars
- 36g
of the Reference intake
Carbohydrate 52.1gProtein 4.7gFibre 1.5g
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Method
- Add the lemonade to a pan set over a high heat. Bring to the boil, then simmer for 8-10 mins until it has reduced to roughly 150ml liquid. Set aside to cool.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with butter and baking paper.
- Using an electric whisk, beat the butter, 200g sugar and the lemon zest (saving some to garnish) together for 5 mins until pale and fluffy. Whisk in the eggs a third at a time, adding 1 tbsp flour each time until fully incorporated. Fold through the remaining flour and 50ml of the reduced lemonade.
- Spoon the batter into the prepared tin, smooth with the back of a spoon, then bake in the middle of the oven for 50-55 mins until golden, risen, and a skewer comes out cleanly when inserted into the middle of the cake.
- Mix the remaining 100ml reduced lemonade, the lemon juice and the remaining 85g sugar together until combined.
- Prick the freshly baked cake all over with a skewer, then spoon over the drizzle and remaining lemon zest. Cool fully in the tin. Serve topped with cherries.
- Storing: Store in an airtight container for up to 1 week and carve off a slice whenever you get the urge.
- See more Baking recipes
Freezing and defrosting guidelines
Freeze cooked cake only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
