Yuja Ricotta Tea Cake (Korean Citron Ricotta Loaf Cake)

Quick answer

Total time: 55 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Yuja ricotta tea cake pairs the gentle creaminess of ricotta cheese with the bright citrus punch of yuja marmalade in a single tender loaf.

Ricotta replaces much of the butter found in traditional pound cakes, keeping the crumb exceptionally moist and giving it a soft, almost custard-like quality. Pieces of yuja peel and pulp are folded into the batter, creating pockets of fragrant sourness that cut through the richness with each bite. Once baked, the top develops a thin golden crust while the interior remains plush and yielding. The cake pairs naturally with black tea or green tea, where the yuja's aromatic acidity complements the tannins in the brew. It keeps well for a day or two without drying out.

Ingredients (4 servings)

Ingredient	Amount	Unit
ricotta cheese	180	g
sugar	110	g
eggs	2	piece
yuja marmalade	70	g
all-purpose flour	160	g
baking powder	6	g
salt	2	g
milk	60	ml
unsalted butter, melted	60	g

Instructions

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

6 steps

1

Prep

Preheat the oven fully to 170C and set out an 18cm round pan.

Finely chop the peel and pulp in the yuja marmalade so they spread evenly through the cake.
2

Season

Beat 180g ricotta cheese with 110g sugar until smooth and free of large lumps.

Add the 2 eggs one at a time, mixing fully after each addition so the batter stays creamy instead of separating.
3

Season

Add 70g yuja marmalade, 60ml milk, and 60g melted unsalted butter in that order.

Let the butter cool until warm, not hot, so it blends in without cooking the eggs or tightening the batter.
4

Season

Sift in 160g all-purpose flour, 6g baking powder, and 2g salt together.

Fold with a spatula from the bottom of the bowl just until no dry flour is visible, avoiding overmixing.
5

Heat

Pour the batter into the prepared pan and level the top gently.

Bake on the middle rack at 170C for 35-40 minutes, until the surface is lightly golden and the center looks set.
6

Step

Insert a skewer into the center, and remove the cake when no wet batter clings to it.

Cool in the pan for 10 minutes, then unmold and let it cool completely before serving with tea.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yuja Ricotta Tea Cake incorporates ricotta cheese to produce a soft, moist citrus loaf.
Finish cue: Bake on the middle rack at 170C for 35-40 minutes, until the surface is lightly golden and the center looks set.
Storage and reheating: Flavor settles and improves by the next day, ideal for tea time.