For the Yuzu Pound Cake

• 1 ½ cups (195g) all-purpose flour
• 1 cup (200g) granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick or 113g) unsalted butter, at room temperature
• ⅓ cup (88g) buttermilk, at room temperature
• 2 tablespoons canola or vegetable oil
• 2 Tablespoons Amoretti Yuzu Industrial Compound
• 2 large eggs, at room temperature
• ½ teaspoon vanilla extract
  
  

For the Yuzu Simple Syrup

• ¼ cup (50g) water
• ¼ cup (50g) granulated sugar
• 1 teaspoon Amoretti Yuzu Industrial Compound
  
  

For the Topping

• fresh whipped cream
• fresh strawberries, sliced in half

1. Preheat oven to 350°F. Lightly grease a standard loaf pan with cooking spray. Line with parchment paper to create a sling hanging over the 2 longest sides.
   
   
2. Yuzu Pound Cake: In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, baking soda, and salt until combined. Cut the soft butter into small cubes and add it to the dry ingredients. Mix on medium speed until the mixture resembles fine sandy crumbs.
   
   
3. In a separate bowl, whisk together the buttermilk, oil, yuzu flavoring, eggs, and vanilla. With the mixer on low speed, slowly stream in the wet ingredients. Once the liquid is fully incorporated, scrape down the slides and bottom of the bowl with a rubber spatula. Mix one last time on high speed, for about 15-20 seconds.
   
   
4. Pour the cake batter into the prepared pan. Bake at 350°F for 50-55 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out mostly clean). Allow the cake to cool for at least 30 minutes before removing from the pan.
   
   
5. Yuzu Simple Syrup: Combine the water, sugar, and yuzu flavoring in a small saucepan. Cook just until the sugar has dissolved and the mixture starts to bubble. Once the cake has slightly cooled, use a silicone or pastry brush to coat the top and sides of the cake generously with the syrup. Allow the cake to cool completely at room temperature before adding any toppings.
   
   
6. Top the cake with fresh whipped cream and sliced strawberries. Slice, serve, and enjoy!
   
   

NOTES

• Storing: The cake can be stored in an airtight container at room temperature for up to 3 days. I recommend leaving the whipped cream and strawberries off until right before serving.
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• Flavoring: See the notes in FAQ section of the above post to find where to buy the yuzu flavoring.