Yuzu Drizzle Cake

Yuzu Drizzle Cake

Indulge yourself and serve up this sweet canapé to wow your household.

Prep time: 20mins

Cook time: 25mins 


200g Unsalted Butter 

200g Golden Caster Sugar, plus extra (or, for a really rich treat use Okinawan sugar) 

4 Eggs 

200g Plain Flour 

2 tsp Baking Powder 

6 tbsp Yuzucello 

3 tbsp Yuzu Juice

For the icing:

150g Unsalted Butter 

400g Icing Sugar 

2 tbsp Yuzucello  


  1. Preheat the oven to 180°. Grease a deep, square or rectangle baking dish. 
  2. Beat together the butter and sugar until light and fully combined. Add one egg at a time, mixing in between to incorporate each. Add the flour, baking powder, 2tbsp yuzucello and 2tbsp yuzu juice. Pour the batter into the dish and bake for around 25mins, until a knife comes out clean. 
  3. For the drizzle, combine 2tbsp of sugar with the rest of the yuzucello and yuzu juice. 
  4. Once slightly cooled, poke holes across the surface of the cake with a skewer or similar, and pour the drizzle mixture over. 
  5. For the icing, mix the butter and sugar together until soft. Add the yuzucello and mix again. Spread a generous layer over the whole cake.  
  6. Cut into squares before serving. 


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