Yuzu Hot Sauce Pound Cake

This Yuzu Hot Sauce Pound Cake will drive you into an “acid” trip and blow up your taste buds.

It’s pretty common here in Us to find baked goods with lemon and poppy seeds, and I am a sucker for this combo. But I also love experimenting.

So when I saw this tiny yellow bottle at my local Trader’s Joe, I got curious. (editor note: unfortunately I don’t get paid by them, I keep paying them for their great products). A cake is born.

Yuzu is a very aromatic Asian citrus fruit that every chef used a couple of years ago. This sauce I bought is made by yuzu, vinegar, and chili…

BOOOM!

Honestly, don’t like hot spices and I am not into chili in chocolate, but I am passionate about citrus, and this sauce is lightly hot and very particular. I made up this Yuzu Hot Sauce Poppy Seed Pound Cake aka YHS PSPC which could be the name of an acid drug or a bomb or a vibrant acid cake.

Are you ready for this popping-bursting-brighten up-citrus-infused cake?

Ingredients:

• 3 eggs room temperature
• 120 sugar (10 tbsp)
• 2 yogurt pots of 150 ml each (if you find only 125 ml is fine)
• 25 gr butter soft (1 1/2 tbsp)
• 30 ml of milk (a bit more than 2 tbs)
• 100 ml sunflower oil (7 tbsp and 1/2)
• 250 gr all-purpose flour sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• lemon zest from 1 lemon
• 3 tbsp poppy seeds
• 1/4 cup lemon juice
• 2 tbsp Yuzu Hot Sauce from Trader Joe (you can sub with a teaspoon of vinegar, 1 tablespoon of lemon juice and a pinch of chili powder)

To decorate, I made some tiny meringues (the same recipe of mini pavlovas, click here for the recipe ) and added some leaves of lemon verbena from my garden. And pieces of organic lemon (well cleaned and brushed).
I like to add some crunchy ingredients to break the softness and the mini meringues are perfect to balance the tanginess.

If you don’t have these ingredients you can toast some almonds. Basil leaves works beautifully and mints too. If you have lemon cookies you can crumble them on top. No ideas? Write to me, I have a Fb and Instagram page, I am always there, and we’ll come up with something!

Directions:

Set your oven temperature at 338°F / 170° C

Start beating very well the eggs with the sugar, then add all the other wet ingredients: yogurt, soft butter, milk, oil, lemon juice, hot yuzu sauce.
Once everything is well combined sift in the flour, the baking soda, baking powder, pinch of salt and the lemon zest. And if you have it, poppy seeds.

Pour the batter in a mold. I use a classic pound silicone mold that does not require to be buttered, but if you don’t have a similar one, opt for baking paper or butter and flour.

Bake for 55 minutes, always remember to test your cakes with a toothpick to see if it’s ready or not. If it gets too brown on the top, place an aluminum foil to protect the cake.

You can also make muffins with the same batter, just short the baking time at 25 minutes.

If you don’t have yuzu sauce, you can skip it. You’ll get a lemony poppy seeds pound cake.

If you don’t have poppy seeds and yuzu and lemon, skip all of them, and you get a beautifully moist, PERFECT yogurt pound cake.

You can use a vegetable butter, any vegetable milk and make it vegetarian.

For my friends in Italy who wants to try it, sub the baking powder and baking soda with an envelope of lievito per dolci.

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