Yuja Poppy Seed Loaf Cake

Name: Yuja Poppy Seed Loaf Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Korean
Ingredients: all-purpose flour 200 g; baking powder 6 g; salt 2 g; unsalted butter 120 g; sugar 130 g; eggs 2 pcs; yuzu marmalade 80 g; milk 60 ml; poppy seeds 12 g

Quick answer

Total time: 65 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

This loaf starts the pound-cake way, with butter and sugar creamed first, before yuja preserve and poppy seeds go into the batter.

Sliced once fully cool, each piece shows the tiny dark seeds dotted all through it.

Ingredients

servings

IngredientAmount

eggs2 pcs

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Instructions

6 steps

1

Preheat the oven fully to 175°C and line the loaf pan with parchment.

Finely chop the large peel and pulp pieces in 80 g yuja marmalade so they distribute evenly through the batter.
2

Sift 200 grams of all-purpose flour, 6 grams of baking powder, and 2 grams of salt into one bowl.

Break up any small lumps now so the batter needs less mixing later.
3

Beat 120 grams of room-temperature unsalted butter with 130 grams of sugar on medium speed for about 3 minutes.

Stop when the mixture looks paler, lighter, and slightly increased in volume.
4

Add the 2 eggs one at a time, mixing fully after each addition.

If the batter starts to look separated, pause, scrape down the sides of the bowl, and mix again until smoother.
5

Mix in the yuzu marmalade and 60 ml of milk just until combined, then add the dry ingredients and 12 grams of poppy seeds.

Fold gently and stop as soon as no dry flour is visible.
6

Transfer the batter to the pan, level the top, and bake for 40 to 45 minutes until the crust is golden.

When a skewer comes out clean, cool 15 minutes in the pan, then cool completely before slicing.