Cakes and Tarts
10
Easy
55 Mins
4 Hrs
INGREDIENTS
An original recipe by Karlee Flores
Yuzu Cream Cheese Filling:
- 3 oz Yuzu Inspiration
- 4 oz cream cheese, softened
- 1 egg, room temperature
Bundt:
- 1 1/4 cups butter, room temperature
- 2 1/2 cups sugar
- 4 eggs, room temperature
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup whole milk, room temperature
Lemon Icing:
- 2 1/2 cups powdered sugar
- 1/4 cup melted butter
- 1/4 cup heavy cream
- 1 Tbsp lemon zest
INSTRUCTIONS
Yuzu Cream Cheese Filling:
- In a standing mixer, beat the melted Yuzu Inspiration and the cream cheese together until smooth.
- Add in the egg and beat again until smooth.
- Place into a medium sized bowl and set aside.
Bundt:
- Preheat the oven to 375 degrees.
- Spray a medium or large bundt pan with cooking spray and set aside.
- In a standing mixer, beat the butter and sugar together until light and fluffy. Add in 2 eggs, and beat until combined, add in the last 2 eggs and beat until combined.
- In a medium bowl, whisk the flour, baking soda, and salt together. Sprinkle in 1/3 of the flour mixture into the butter mixture and combine. Add in half the milk and combine. Add in 1/3 of the flour mixture and combine. Add in the rest of the milk and combine. Add in the rest of the flour mixture and beat until well combined.
- Pour half of the batter into the prepared bundt pan. Take the Yuzu cream cheese filling and place in the center of the batter all around the Bundt. With a clean knife, slightly mix the Yuzu cream cheese filling into the batter. Pour the rest of the batter on top.
- Bake in the preheated oven for 50-55 minutes, or until the center of the Bundt is set and the Bundt is a deep golden brown.
- Let the cake cool for at least 10 minutes before carefully turning out onto a cooling rack. Let the cake come to room temperature.
Lemon Icing:
- Mix the icing ingredients together and microwave in 30-second increments until it’s a drizzle consistency.
- Drizzle over the cooled cake.
What is Yuzu Inspiration?
Yuzu Inspiration is a Valrhona fruit couverture made with real yuzu, offering a bright citrus flavor with notes of lemon, mandarin, and grapefruit.
Can I make the Bundt cake ahead of time?
Yes. The cake can be baked a day in advance and glazed before serving for the best presentation.
How do I know when the Bundt cake is fully baked?
Insert a skewer or cake tester into the center; it should come out clean or with a few moist crumbs attached.
Why is the cream cheese filling swirled into the batter?
Swirling creates a flavorful ribbon of yuzu cheesecake filling throughout the cake and enhances the texture.
Can I substitute lemon zest in the icing?
Yes. Orange or yuzu zest can be used for a different citrus flavor profile.
How should the cake be stored?
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Can I freeze the Bundt cake?
Yes. Freeze the unglazed cake for up to 2 months. Thaw completely and add the lemon icing before serving.
