Yuzu Jasmine Bundt Cake
This visually stunning bundt cake marries floral jasmine tea with bright, citrusy yuzu for a delicate aroma and taste. The soft, moist crumb soaks up the inventive jasmine-yuzu glaze that delicately drips down the sides. Perfect for afternoon tea or dessert, this fusion cake is as beautiful as it is refreshing.
Servings 8
Calories 485kcal
Equipment
- stand mixer or hand mixer
- 10 cup bundt cake pan Can also use an 8in cake pan or a large bread loaf pan
Ingredients
- 2 cup cake flour Can use all cake flour if desired. This would make the cake slightly fluffier though.
- 1 cup all purpose flour can use all all-purpose flour if desired. This would make the cake slightly denser though.
- 3 tsp baking powder
- 1/2 tsp salt
- 3 tbsp lemon zest Reserve another Tbsp of zest and / or lemon slices for garnish
- 2/3 cup sugar
- 4 large eggs
- 1 cup unsalted butter At room temperature
- 4 tbsp yuzu honey 2 more tbsp for glazing
- 1 tsp jasmine extract
- 1 cup milk
Instructions
- Combine all dry ingredients (flour, baking powder, salt, lemon zest) and set aside.
- Use a stand mixer or hand mixer and beat butter and sugar together until fluffy and white.
- Add eggs to the (2) one at a time.
- Add yuzu honey and jasmine extract into (3).
- Mix in 1/3 of the flour mixture (1), then 1/2 cup of milk, then another 1/3 of the flour, then the other 1/2 cup of the milk. Finally, mix the last 1/3 of the flour. Mix at each stage only until incorporated. Do not overmix.
- Scoop into a well-greased cake pan (see notes for ways to do this). Tap and bang bowl on counter to remove any bubbles.
- Bake for 40-50 minutes depending on the temperature of your oven. Your cake is done when a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before turning over to remove the cake from the pan.
- Cool completely before glazing with extra yuzu honey and lemon zest.
Notes
- The proposed ratio of cake flour and all purpose flour had been tested to suit this recipe and my personal taste. Changing the ratio will change the density of the cake.
- There are many ways to grease the cake pan. You can melt butter and brush it liberally on the inside of the cake pan and then sprinkle a thin layer of flour over it. This will take a bit of practice and patience though to get perfect. And it may be tricky if you're using a pan with an elaborate design. Another way can be to use a baking spray. I found this much more convenient, easy to use, and reliable. You can find links to the spray that I've used in the "Where to get" section in this page.
- The cake will rise in the middle when baking. In order to get as flat a top as possible in a bundt cake pan, scoop the mixture to the sides of the pan as much as possible.