Yuja Poppy Seed Loaf Cake

Quick answer

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

About this dish

Yuja poppy seed loaf cake combines yuja marmalade and poppy seeds with a creamed butter batter.

Finely chop the large peel and pulp pieces in 80 g yuja marmalade so they can be distributed through the loaf. Sift together 200 g all purpose flour, 6 g baking powder, and 2 g salt and break up any remaining lumps. Beat 120 g room temperature unsalted butter with 130 g sugar on medium speed for about 3 minutes, stopping when the mixture looks paler, lighter, and slightly increased in volume. Add 2 eggs one at a time and mix fully after each addition. If the mixture begins to separate, pause, scrape the bowl, and mix again until it looks smoother. Add the chopped yuja marmalade and 60 ml milk and mix briefly. Fold in the prepared dry ingredients and 12 g poppy seeds, stopping as soon as no dry flour is visible. Transfer the batter to a parchment lined loaf pan and level the top. The filled pan goes into the 175°C oven for 40 to 45 minutes. Remove the loaf when a skewer inserted into the center shows no wet batter, cool it in the pan for 15 minutes, and then let it cool completely on a rack before slicing.

Ingredients

servings

IngredientAmountUnit

all-purpose flour200 gg

baking powder6 gg

salt2 gg

unsalted butter120 gg

sugar130 gg

eggs2 pcspcs

yuzu marmalade80 gg

milk60 mlml

poppy seeds12 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Season

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

Season

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

Prep

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

Prep

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

Heat

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Finely chop the large peel and pulp pieces in 80 g yuja marmalade before adding them to the batter.
Finish cue: Transfer the batter to the pan, level the top, and bake for 40 to 45 minutes until the crust is golden.
Avoid this: Avoid overmixing; stop once no dry flour remains.
Storage and reheating: Remove the loaf when a skewer inserted into the center shows no wet batter, cool it in the pan for 15 minutes, and then let it cool completely on a rack before slicing.