Moist Yuzu Honey Butter Cake

This is one cake that I can eat without count because it’s so moist, light and not overly dessert sweet – it’s the perfect tea cake!

This classic butter cake recipe was passed down from my grandaunt to my mother and now to me. Because it is old fashioned, I enjoy making it by hand – without any mixer – just like they did back in the day. Sure it takes a little bit of muscle but hey, that’s the fun of making classic recipes.

My version includes some citrusy yuzu which perfumes the cake and a little honey to add a nice natural sweetness which doesn’t overpower the other ingredients.

• Servings: 8
• Time: 35 mins
• Difficulty: Easy
• Print

Ingredients:

• 1/2 cup unsalted butter at rtp
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla extract
• 1 tbsp yuzu concentrate
• 2 tbsp honey
• 1 cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Directions:
Preheat the oven to 180°C and grease and flour a 20 cm round cake tin.

1. Mix all the dry ingredients and set aside.
2. In a seperate bowl, cream the butter and sugar using a wooden spoon (the old fashioned way or use a mixer).
3. Next add in the eggs, 1 at a time mixing well after each addition.
4. Add the vanilla extract, yuzu and honey, stirring after each addition.
5. Fold in the dry ingredients gently – do not over mix.
6. Pour the batter into the prepared tin and place in the oven. Bake for 20-24 min till a toothpick inserted in the centre comes out clean.

Serve warm with a cup of tea