Curaçao Yuzu Infused Citrus Pound Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist and tender pound cake infused with the bright flavors of yuzu and orange liqueur for a delightful citrus aroma. This French-inspired recipe, ready in about 80 minutes, layers Unsalted butter, softened, Granulated sugar, Large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  2. Step 2: In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Step 3: Add 4 large eggs one at a time, beating well after each addition to incorporate fully.
  4. Step 4: In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
  5. Step 5: Gradually add the dry ingredients to the butter mixture alternately with 1/2 cup whole milk, beginning and ending with the flour mixture. Mix gently until just combined.
  6. Step 6: Fold in 2 tbsp Ferrand Dry Curaçao Yuzu, 1 tbsp fresh lemon zest, and 1 tbsp fresh orange zest to infuse the batter with citrus aroma.
  7. Step 7: Pour the batter evenly into the prepared loaf pan and smooth the top.
  8. Step 8: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden.
  9. Step 9: Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

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