Yuzu Pound Cake

ingredients:

2 Eggs

1/2 Cup Sugar

1/2 Cup Flour

1/2 Tsp Baking Powder

1 Tbsp Honey

1 Oz Chopped Yuzu Skin or skin of the lemon

2 Oz Butter

1.5 Oz Sour Cream

2 Tbsp Yuzu extract

for the icing:

1 tablespoon unsalted butter

1 1/4 cup powdered sugar

2 tablespoons yuzu extract

Directions:

Preheat the oven to 340F.

Spread the butter in a baking pan and line the bottom with parchment paper.

With a mixer, whisk the egg and sugar for 5 minutes.

Sift the flour and baking powder into a bowl.

Whisk the flour mixture.

In a small bowl, combine butter, sour cream and honey whisk well.

Add the flour to the egg mixture and mix well.

Add yuzu skin and extract and gently just mix in.

Pour the batter into the baking pan then place in the oven for 35 minutes.

While the cake is hot, brush the cake with yuzu syrup.

Let it cool and then wrap and refrigerate overnight.

For the icing: melt 1 tablespoon of unsalted butter, add it to 1¼ cups powdered sugar and whisk, then add 2 tablespoons of yuzu extract, mix well, and pour over the pound cake.

Slice and serve