Bready or Not: Glazed Citrus Loaf Cake

Posted by on Apr 21, 2021 in Blog, Bready or Not, breakfast, cake, lemon | 0 comments

For times when you want some cake, not a huge cake, this Glazed Citrus Loaf Cake is about perfect.

Bready or Not: Glazed Citrus Loaf Cake

It’s not some huge thing to store. It doesn’t take forever to make. It’s easy to slice up, individually wrap, and freeze portions for later.

Bready or Not: Glazed Citrus Loaf Cake

Plus, it’s delicious. The cake is like a pound cake, soft and moist, with lemon and orange zest throughout. The bits of candied orange add a different texture in the mix.

Bready or Not: Glazed Citrus Loaf Cake

Then there’s that luscious glaze. It’s not a heavy frosting, but a boost of sweetness to balance the zing of the citrus.

Bready or Not: Glazed Citrus Loaf Cake

This is a great spring and summer kind of kind, one that tastes fresh and bright!

I modified this recipe from my favorite food magazine, Bake from Scratch, the March/April 2020 issue.

Bready or Not: Glazed Citrus Loaf Cake

This loaf cake is infused with citrus flavor and sweetness. A slice is perfect for breakfast, snack, or dessert! Modified from Bake from Scratch March/April 2020.
Course: Breakfast, Dessert, Snack
Cuisine: Dutch
Keyword: citrus, lemon, loaf cake
Author: Beth Cato

Equipment

  • 9x5 loaf pan
  • parchment paper

Ingredients

Loaf

  • 1 cup unsalted butter (2 sticks) softened
  • 1 1/4 cups white sugar
  • 2 medium lemons
  • 1 medium orange
  • 4 large eggs room temperature
  • 2 teaspoons vanilla bean paste
  • 2 cups cake flour
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/3 cup milk room temperature
  • 1 teaspoon cake flour
  • 1/2 cup candied orange slices finely chopped

Vanilla Glaze

  • 1 1/2 cup confectioners' sugar plus more if needed
  • 2 Tablespoons half & half or heavy cream
  • 2 Tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  • Wash, dry, and zest both lemons and orange. Set aside the fruit for another use.
  • Preheat oven at 325-degrees. Cut a piece of parchment paper to fit into a loaf pan and extend up the long sides, like a sling. Apply nonstick spray in pan, then press in parchment and add more spray. Set aside.
  • In a big bowl, beat butter, sugar, and zests together until they are fluffy, scraping the sides of the bowl often. Add eggs one by one, followed by the vanilla paste. The batter may look a bit curdled.
  • In a separate medium bowl, combine the flour, salt, and baking powder. Gradually add it into the butter mix along with the milk. Batter will now be thick.
  • In a small bowl, toss together the candied orange bits and the teaspoon of cake flour to coat. Fold it into the batter.
  • Pour everything into the prepared loaf pan and even out the top.
  • Bake for 40 minutes. Rotate pan in oven. Bake for another 40 minutes. Test the middle with a toothpick for doneness, and bake for another 5 to 20 minutes, until the toothpick comes out clean.
  • Let loaf cool in pan for 10 minutes, then use the parchment to lift it onto a rack to cool completely.
  • Make the vanilla glaze by mixing together all the ingredients until they are smooth and at a thick, pourable consistency. Immediately drizzle and smear over the top of the cake, letting excess artfully drip over the sides. Let glaze set for 30 minutes, then slice in.
  • Wrap cake and keep at room temperature. It can also be cut into individual slices and frozen for later enjoyment.

OM NOM NOM!

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