This homemade Citrus Drizzle Loaf Cake is the perfect size for a smaller gathering of friends. The simple homemade batter is filled with fresh orange pulp plus lemon and orange zest that gives it a bright fresh citrus flavor. After cooling it's drizzled with a sweet and tangy orange-lemon infused glaze for a delicious finish.
Easy Citrus Drizzle Loaf Cake Recipe
I'm an avid baker. Loaf cakes like this citrus drizzle loaf cake and quick breads are close to the top of my favorite things to whip-up in a snap. There are times I'll take advantage of packaged ingredients for convenience and to save on precious family time. Then, at times I bake completely from scratch carefully measuring each ingredient to the tiniest increment to make sure I'll get the same results over and over again. Breads like my blueberry almond and seasonal cranberry orange yogurt breads are examples of the flavor combinations we love. I make my own lemon poppy seed bread because I am way too frugal to pay $5.00 at our local coffee shop for a single muffin.
How to Make the Best Citrus Drizzle Loaf Cake
This cake may be smaller than an average cake but it's packed with flavor.
- Ingredients you'll need to make homemade Citrus Drizzle Loaf Cake: Self rising flour, baking powder, granulated sugar, lemon zest, orange zest, chopped fresh orange, large eggs, butter, buttermilk and vanilla extract.
- To make the Citrus Drizzle (Glaze): Powdered sugar, orange or lemon juice, heavy cream and orange zest.
- Kitchen tools you'll need: This recipe uses a classic 9 inch nonstick metal pan for baking. You can make two smaller loaves or even mini loaves with the same batter it you like. You'll also need a medium bowl, measuring cups and spoons, citrus zester, sharp knife and cutting board, whisk and hand mixer OR a large spoon or rubber spatula to mix it all together by hand.
- This one bowl cake recipe doesn't even require a mixer, unless you want to use one. Use a whisk and whip everything together in a snap.
- How do I choose the best fresh oranges? Oranges should be firm when gently squeezed with a smooth bright orange skin free of brown, white or green spots.
- What is the pith of the orange? The pith is the white lining of the orange and wraps each segment. It can be bitter so try to remove as much as possible and avoid grating it when zesting the orange skin.
- Make your own self rising flour: Replace the 2 cups of self rising flour called for in the recipe, with two cups of all purpose flour, 3 teaspoons of baking powder and ½ teaspoons of table salt. Sift together using a whisk then proceed with the recipes as written.
- Store baked Citrus Drizzle Loaf Cake in an airtight container chilled in the refrigerator for up to 4 days.
- You can freeze this loaf cake for up to 3 months. When doing so, wait to add the glaze just before serving.
More Loaf Cake Recipes and Quick Breads to Make
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. Other recipes you may like to try:
- Cranberry Orange Yogurt Bread for breakfast, brunch or dessert.
- Fresh Blueberry Almond Yogurt Bread is filled with plump sweet blueberries.
- Meyer Lemon Poppy Seed Yogurt Bread is another citrus infused sweet treat to make.
- Cream cheese frosted Carrot Cake Loaf.
- Island inspired Hawaiian Pineapple Coconut Loaf is moist and flavorful.
- Chocolate Chip Loaf Cake from Sally's Baking Addiction.
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Helpful Kitchen Items:
Citrus Drizzle Loaf Cake
Servings: 10 slices
- 2 cup self rising flour
- ¾ cup granulated sugar
- ½ teaspoon baking powder
- 1 large orange peeled and finely chopped with juice [to equal ⅔ cup]
- 4 tablespoon butter melted
- 2 large eggs
- ½ cup buttermilk
- 2 teaspoon lemon zest
- 2 teaspoon orange zest
- 1 teaspoon pure vanilla
- Citrus drizzle:
- ⅔ cup powdered sugar
- 2-3 tablespoon heavy cream
- 1-2 tablespoon orange or lemon juice
- 1 teaspoon 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, orange 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.
Make your own self rising flour: Replace the 2 cups of self rising flour called for in the recipe, with two cups of all purpose flour, 3 teaspoons of baking powder and ½ teaspoons of table salt. Sift together using a whisk then proceed with the recipes as written.
Serving: 1piece | Calories: 263kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 69mg | Potassium: 118mg | Fiber: 1g | Sugar: 25g | Vitamin A: 304IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 1mg
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What a wonderful recipe Melissa, I love anything citrus in the warmer months. Definitely refreshing!
Melissa, this looks yummy and refreshing. I can make it with organic ingredients too and it looks like it will be divinely healthy! Thanks for sharing! (I am tempted to throw some Pecans in it too!)
RS in Austin
Hi Dee Dee, me too! Thanks for stopping by ♥ Melissa
I love the idea of adding pecans, that would be very tasty! Thanks, enjoy!