An exceptionally well turned out cake, which I’ve made yesterday. Hot days are upon us, so baking in the kitchen is quite nice and cool in comparison with 33 degrees outside. 🙂

I used one of my favourite lemon pound cake recipes for this, only lemon juice got replaced with yuzu, which I still have a small bottle of. 110 g of soft butter got creamed with 160 g of sugar and vanilla sugar, plus zest of the whole lemon. To this, one by one, 2 whole eggs. 2 tbsps of olive oil. 30 ml of yuzu juice. 185g of plain flour, plus 1 tsp of baking powder and a pinch of salt. 120 ml of milk. All gently combined, not overmixed, into the lined tray. Quartered apricots and a handful of blueberries on top. Baked in 160 degrees for about 45 minutes. Once baked, glazed with yuzu glaze. Half of it went to Casa Del Debbio and was very enthustastically received. 🙂