Yuzu Kefir Olive Oil Loaf

Desserts

Yuzu Kefir Olive Oil Loaf

A light, tender olive oil loaf infused with yuzu and finished with a delicate glaze. This cake leans bright and citrus-forward with a soft crumb, making it perfect as a post-workout treat, an afternoon reset, or a balanced, not-too-sweet snacking cake for the week. By Kenesha Walcott

see recipe below

Ingredients

Loaf

1 1⁄4 cups cake flour
1 1⁄4 cups all-purpose flour (total ~315 g)
2 teaspoons baking powder
1⁄8 teaspoon baking soda
1⁄2 teaspoon fine sea salt
1⁄4 cup Yuzu Juice Powder
1 teaspoon lemon, lime, or yuzu zest, optional
3 large eggs, room temperature
1 cup granulated sugar (250 g)
3⁄4 cup olive oil
3⁄4 cup kefir, room temperature
1 to 2 teaspoon 100% Yuzu Juice
1 teaspoon vanilla extract or vanilla paste

Yuzu Agave Syrup

1⁄4 cup agave
1 to 2 Tablespoons Yuzu Super Juice

Yuzu Glaze

2 cups confectioners’ sugar
1 tablespoon meringue powder
2 to 3 Tablespoons Yuzu Super Juice or 100% Yuzu Juice
1 to 2 teaspoon Yuzu Juice Powder
1⁄2 teaspoon vanilla paste, optional

Garnish

Candied Yuzu Peel
Dried or fresh rose petals
Crushed pistachios
A sprig of thyme, lemon thyme, or rosemary

Instructions

Step 1

Loaf Method

Step 2

Preheat the oven to 325°F and position a rack in the center of the oven. Grease and line a 9×5-inch loaf pan with parchment paper.

Step 3

In a large bowl, combine the eggs and sugar and whip using a hand mixer or stand mixer until pale, thick, and airy, about 3 to 5 minutes.

Step 4

With the mixer running, slowly drizzle in the olive oil, allowing it to fully emulsify into the egg mixture until smooth and glossy.

Step 5

Add the vanilla, yuzu juice, and zest if using, mixing briefly just until incorporated.

Step 6

In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, salt, and yuzu powder.

Step 7

Gently fold the dry ingredients into the batter in batches, being careful not to overmix.

Step 8

Fold in the kefir until the batter is smooth and evenly combined.

Step 9

Pour into the prepared pan and bake for 45 to 55 minutes, or until the cake is golden, lightly domed with a natural crack, and a tester inserted in the center comes out clean.

Step 10

As soon as the cake comes out of the oven, brush all of the yuzu agave syrup evenly over the surface, allowing it to fully absorb into the warm cake.

Step 11

Yuzu Agave Syrup Method

Step 12

Whisk together the agave and yuzu juice until smooth.

Step 13

Yuzu Glaze Method

Step 14

In a bowl, whisk together the confectioners’ sugar, yuzu powder, and meringue powder. Add the yuzu juice and whisk until smooth, thick, and pourable. Stir in the vanilla paste if using.

Step 15

Spoon or pour the glaze over the cooled cake, allowing it to naturally settle and drip.

In this recipe