Yuzu Curaçao 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 drafted and published.

A moist and tender pound cake infused with the bright citrus notes of Ferrand Dry Curaçao Yuzu Late Harvest, perfect for afternoon tea. This French-inspired recipe, ready in about 75 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: 15 min Cook: 60 min Serves 8 French cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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, beat 1 cup softened unsalted butter with 1 cup granulated sugar on medium speed until light and fluffy, about 4 minutes.
  3. Step 3: Add 4 large eggs one at a time, beating well after each addition until fully combined.
  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 1/4 cup Ferrand Dry Curaçao Yuzu Late Harvest and 1/4 cup whole milk, beginning and ending with the dry ingredients. Mix in 1 tsp vanilla extract until just combined.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Step 7: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Related recipes