Yuzu Pound Cake {Reverse Creaming Method}

Ingredients

• 3 cups caster sugar
• 3 1/2 cups plain flour
• 1/4 cup custard powder vanilla
• 1 teaspoon fine salt
• 455 grams butter softened, cut into chunks
• 7 eggs room temperature
• yuzu juice 100ml/3.5flozs.
• 1 yuzu or Meyer lemon
• 1 meyer lemon sliced thinly
• 1 Orange sliced thinly
• 2/3 cup sugar
• 2 cups icing sugar
• 1 packet sherbet or Wizz Fizz
• 4 tablespoons yuzu juice

Nutrition

• Calories : 420 calories
• Carbohydrate : 56 grams
• Cholesterol : 125 milligrams
• Fat : 20 grams
• Fiber : 1 grams
• Protein : 5 grams
• SaturatedFat : 12 grams
• Sodium : 280 milligrams
• Sugar : 36 grams