About the Recipe
This elegant and refreshing Gluten-Free Yuzu Cake with Lavender Buttercream strikes a delicate balance between vibrant citrus and fragrant floral notes, creating a visually stunning and sensory-pleasing dessert. The cake features a tender, airy vanilla sponge skillfully infused with the bright, complex flavor profile of yuzu, a Japanese citrus fruit renowned for its unique taste that beautifully blends notes of grapefruit, mandarin, and lemon. This combination results in a citrus experience that is simultaneously zesty and sweet, offering a refreshing twist that invigorates the palate.
The preparation of the yuzu-infused sponge cake involves carefully selecting high-quality yuzu juice and zest, which are essential to capturing the fruit’s essence. The baking process ensures that the cake remains moist and fluffy, allowing the citrus flavor to shine through without overpowering the other elements. Each bite reveals the lightness of the sponge, which acts as a perfect canvas for the vibrant flavors of yuzu, making it an ideal treat for those who appreciate a sophisticated dessert.
On top of this delightful cake rests a luxurious layer of lavender buttercream, crafted to perfection. This light and silky frosting is made by incorporating finely ground lavender buds into a creamy butter base, resulting in a buttercream that is both rich and airy. The use of lavender not only adds a subtle, perfumed elegance but also enhances the overall flavor profile of the cake, creating a harmonious blend that beautifully complements the tangy brightness of the yuzu. The floral notes of lavender evoke a sense of calm and tranquility, making each slice not just a dessert, but an experience that transports you to a serene garden filled with blooming lavender.
Decorating the cake with delicate lavender sprigs or a sprinkle of edible flowers elevates its presentation, transforming it into a centerpiece for any gathering or celebration. The Gluten-Free Yuzu Cake with Lavender Buttercream transcends being just a dessert; it’s a celebration of flavors and textures that invites indulgence in pure delight. Whether served at a garden party, an afternoon tea, or enjoyed at home, this cake leaves a lasting impression on anyone fortunate enough to taste it.
The result is a sophisticated dessert that’s perfect for spring gatherings, fancy afternoon teas, or simply a treat for a special occasion. Each bite offers a harmonious blend of sweet, tart, and floral flavors, creating an unforgettable and luxurious experience.
Ingredients
Yuzu Cake
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 oz sour cream, room temperature
20 drops of yuzu
Lavender Buttercream
4 ½ cups of confectioners sugar
3 sticks of unsalted butter
3-4 tablespoons of heavy cream
1 ½ teaspoons of vanilla extract
10 drops of lavender oil
Preparation
Make the Cake Layers
Preheat the oven to 350 degrees Fahrenheit.
Grease two 9-inch round cake pans and spray them with nonstick spray.
In a standing mixer or a hand-held mixer, combine all the ingredients until well blended.
Pour the batter evenly into the greased cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool on a wire rack for at least one hour before frosting, as frosting may melt if left at room temperature for too long.
To assemble the cake
Remove all but one layer of the cake and use a circular cookie cutter to cut a piece out of the center.
Place a piece with a hole cut out on the cake stand.
Apply a layer of frosting over that layer.
Continue assembling the cake by placing each layer of cake icing, ensuring that the holes are aligned.
Before placing the top layer, insert your preferred large sprinkles and candied flowers into the cut-out section of the cake.
Finally, place the last layer on the cake and ice it.
Decorate the cake with additional embellishments as desired.
Notes