Yuzu and Lemon Cake with Buttercream Frosting

Yuzu and Lemon Cake with Buttercream Frosting

This citrusy cake is made with mochiko flour, giving it a deliciously dense texture, and topped with light and fluffy buttercream.


  • 1 cup mochiko (sweet rice flour) (such as Koda Farms) (about 5 ounces)
  • 1/2 cup all-purpose flour (about 2 1/8 ounces)
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (4 ounces), melted and cooled, plus more for greasing
  • 2 large eggs
  • 1 (14-ounce) can sweetened condensed milk
  • 3/4 cup heavy cream
  • 1/4 cup yuzu juice or lemon juice
  • 1 tablespoon grated lemon zest (from 2 lemons)
  • 1/2 cup thinly sliced kumquats (about 8 kumquats)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 3/4 cup unsalted butter (6 ounces), softened
  • 1 cup sweetened condensed milk, at room temperature
  • 1 tablespoon grated lemon zest (from 2 lemons)
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon kosher salt
  • Bee pollen (optional) and fresh mint leaves, for garnish


  1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter, and line bottom with parchment paper; set aside. Whisk together mochiko, all-purpose flour, baking powder, turmeric, and salt in a medium bowl; set aside.
  2. Beat butter and eggs in bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth and creamy, 1 to 2 minutes. Add sweetened condensed milk, and beat on medium speed until well combined, about 20 seconds. Add heavy cream, yuzu juice, and lemon zest, and beat until combined, about 15 seconds. With mixer running on low speed, gradually add flour mixture, beating until just incorporated. Increase speed to medium-high, and beat until smooth, about 10 seconds. Pour batter into prepared cake pan, and gently tap pan on work surface to release bubbles.
  3. Bake in preheated oven until cake is golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cake cool in pan 15 minutes. Invert cake onto a wire rack; let cool completely, about 2 hours
  4. Bring kumquats, sugar, and 1/2 cup water to a boil in a small saucepan over medium-high, stirring occasionally. Reduce heat to medium; simmer, stirring occasionally, until liquid is reduced to a thick syrup and kumquats are tender, glossy, and slightly transparent, about 12 minutes. Pour mixture through a fine wire-mesh strainer over a small heatproof bowl; reserve syrup for another use, if desired. Place candied kumquats in a single layer on a parchment paper–lined baking sheet; discard any seeds. Let cool completely, about 15 minutes.
  5. Beat butter in bowl of a stand mixer fitted with the whisk attachment on high speed until fluffy and bright white, 6 to 8 minutes, stopping to scrape down sides of bowl as needed. Reduce speed to medium-low, and slowly add sweetened condensed milk, beating until well combined, 2 to 3 minutes. Add lemon zest, turmeric, and salt; beat on medium speed until frosting is thick and fluffy, about 1 minute.
  6. Place cooled cake on a platter. Spread buttercream evenly over top of cake. Sprinkle with candied kumquats. Garnish with bee pollen, if using, and fresh mint leaves.

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