Genmaicha Yuzu Pound Cake

Add unsalted butter and yuzu juice to the egg mixture.

Place the saucepan over medium-low heat, bringing the mixture to a gentle simmer while stirring continuously.

As the mixture begins to thicken, increase the whisking speed to fully emulsify the curd. This process should take about 1-2 minutes.

The curd is ready when it becomes light yellow and thick enough to coat the back of a spoon.

Transfer the yuzu curd to a piping bag fitted with a round piping tip. Set aside.

Using a food processor, grind the genmaicha tea leaves until they reach a powder-like consistency.

In the same processor, combine the ground genmaicha powder with all-purpose flour and pulse until just combined.

Lightly grease a 19.5 x 9.4 x 5.2 cm loaf pan with butter and dust with flour, shaking off any excess. Alternatively, line the pan with parchment paper for easy removal.

In a medium bowl, cream together unsalted butter and sugar until the mixture becomes light and slightly white, which should take approximately 4-5 minutes.

In a small bowl, whisk the eggs until smooth. Gradually add the eggs to the butter-sugar mixture, about 1/4 at a time, ensuring each addition is fully incorporated before adding more. Make sure the eggs are at room temperature to prevent curdling.

Sift the all-purpose flour, genmaicha powder, and baking powder into the wet mixture.

Using a spatula, gently fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake at 350°F (180°C) for about 30 minutes, until the top begins to set but the center remains slightly runny.

Remove the cake from the oven after 30 minutes of baking. Use a knife to make a 1-inch deep cut along the center of the cake.

Carefully pipe the yuzu curd into the center of the cake along the cut.

Return the cake to the oven and continue baking for an additional 15-17 minutes, or until the surface is golden brown and a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for 5-10 minutes before transferring it to a cooling rack.

Whisk together the whipping cream and a small amount of yuzu juice until the cream thickens but remains slightly runny.

Serve the pound cake with a dollop of this yuzu cream for an extra burst of flavor.