Citrus Drizzle Loaf Cake
Smaller Than an Average Cake and Packed with Flavor
When I developed this loaf cake, I wanted a cake that was just the right size and portion for an impromptu tea party with some friends. It worked perfectly, and not a crumb was leftover. his time of year, it really hits the spot, it's like a taste of pure sunshine. Citrus fruits, like oranges and lemons, are "happy" flavors to me. One sip of an orange infused drink like this Orangeade from Know Your Produce, and I'm instantly transported to the sunny coast of Florida enjoying the sea breeze without a care in the world. And, lemons? I use them in my kitchen as decoration more often than flowers. My fruit basket is never without a stack of fresh golden, joyful lemons. Love 'em!! I decided to combine the two in this citrus loaf cake, using not only the zest of the orange but, the pulp as well.
Other Sweet Cake Loaf Breads to Add to the Menu
- Cranberry Orange Yogurt Bread for breakfast, brunch or dessert
- Fresh Blueberry Almond Yogurt Bread
- Meyer Lemon Poppy Seed Yogurt Bread is another citrus infused sweet treat
- Island inspired Hawaiian Pineapple Coconut Loaf
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Citrus Drizzle Loaf Cake
- 2 cup self rising flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- 1 large orange peeled and finely chopped with juice [to equal ⅔ cup]
- 4 Tbsp butter melted
- 2 large eggs
- ½ cup buttermilk
- 1 Tbsp lemon zest
- 1 tsp pure vanilla
- Citrus drizzle:
- ⅔ cup powdered sugar
- 2-3 Tbsp heavy cream
- 1-2 Tbsp orange or lemon juice
- 1 tsp orange zest
- Preheat the oven to 350°F. Butter and flour a standard 9 inch loaf pan or spray with baking spray.
- In a small bowl, sift together the flour, sugar and baking powder. Set aside.
- Peel and finely chop the orange pulp removing any seeds and pith, to equal ⅔ cup.
- In a medium size bowl, whisk together orange pulp, butter, eggs, buttermilk, lemon zest and vanilla until fully blended.
- Add the sifted dry ingredients. Use a large spoon and mix by hand until fully combined. Spread the batter into the loaf pan.
- Bake for 36-38 minutes or until golden and a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then remove carefully to cool completely on a cooling rack.
- To make the citrus drizzle: Mix together the powdered sugar, heavy cream and orange zest. Stir until blended. Add the juice, as needed to thin to drizzle consistency. Drizzle over cooled loaf.
- Garnish with strips of orange zest, if desired.