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
Keyword: citrus, lemon, loaf cake
Author: Beth Cato
9x5 loaf pan
1cupunsalted butter (2 sticks) softened
1 1/4cupswhite sugar
4large eggs room temperature
2teaspoonsvanilla bean paste
1/3cupmilk room temperature
1/2cupcandied orange slices finely chopped
1 1/2cupconfectioners' sugar plus more if needed
2Tablespoonshalf & half or heavy cream
2Tablespoonsunsalted butter melted
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.