Yuja Ricotta Tea Cake (Korean Citron Ricotta Loaf Cake)
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.
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Instructions
- 1
Preheat the oven to 170C (340F) and lightly butter an 18cm round pan.
- 2
Whisk ricotta and sugar smooth, then add eggs one at a time.
- 3
Mix in yuja marmalade, milk, and melted butter until even.
- 4
Sift in flour, baking powder, and salt, then fold gently with a spatula.
- 5
Pour into the pan, level the top, and bake for 35-40 minutes.
- 6
When a skewer comes out clean, cool 10 minutes and unmold.
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