Citrus Drizzle Loaf Cake

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. This 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.  One sip of OJ 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.

For the loaf cake you’ll need:
2 cup self rising flour
3/4 cup granulated sugar
1/2 tsp baking powder
1 large orange peeled & finely chopped with juice [about 2/3 cup] 4 Tbsp melted butter
2 large eggs
1/2 cup buttermilk
1 Tbsp lemon zest
1 tsp pure vanilla
Citrus drizzle:
2/3 cup powdered sugar
2-3 Tbsp heavy cream
1-2 Tbsp orange/lemon juice
1 tsp orange zest

Directions:
Preheat the oven to 350°F.  Butter and flour a standard 9 inch loaf pan or spray with baking spray. [like Bakers Joy]   In a small bowl, sift together the flour, sugar and baking powder.   Peel and finely chop the orange pulp removing any seeds and pith, to equal 2/3 cup.   Place the orange pulp, melted butter, eggs, buttermilk, lemon zest and vanilla in a bowl.  Whisk together.

Add the sifted dry ingredients.

Use a large spoon and mix by hand until fully combined.  Spread the batter into the loaf pan.  Bounce the pan on the counter a couple of times to settle the batter and remove any air bubbles.

Bake for 36-38 minutes until golden and a toothpick inserted into the center comes out clean.  Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.

To make the citrus drizzle:
Mix together the powdered sugar, heavy cream and orange zest.  Stir until blended, then add the juice as needed to thin to drizzle consistency.  Drizzle the glaze over the cooled loaf.  Sprinkle additional zest on top of the glaze to garnish if desired.  Yield: 10-12 slices

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Helpful Kitchen Items:

• Loaf Pan
• Electric Hand Mixer
• Cooling Rack
• Rectangular Food Storage

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Citrus Drizzle Loaf Cake

Servings: 10 -12

Author: Melissa Sperka

Ingredients

• For the loaf cake you'll need:
• 2 cup self rising flour
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1 large orange peeled & finely chopped with juice [about 2/3 cup]
• 4 Tbsp melted butter
• 2 large eggs
• 1/2 cup buttermilk
• 1 Tbsp lemon zest
• 1 tsp pure vanilla
• Citrus drizzle:
• 2/3 cup powdered sugar
• 2-3 Tbsp heavy cream
• 1-2 Tbsp orange/lemon juice
• 1 tsp orange zest

Instructions

• 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.
• Peel and finely chop the orange pulp removing any seeds and pith, to equal 2/3 cup.
• Place the orange pulp, melted butter, eggs, buttermilk, lemon zest and vanilla in a bowl. Whisk together.
• Add the sifted dry ingredients. Use a large spoon and mix by hand until fully combined. Spread the batter into the loaf pan. Bounce the pan on the counter a couple of times to settle the batter and remove any air bubbles.
• Bake for 36-38 minutes until golden and a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
• To make the citrus drizzle: Mix together the powdered sugar, heavy cream and orange zest. Stir until blended, then add the juice as needed to thin to drizzle consistency.
• Drizzle the glaze over the cooled loaf.
• Sprinkle additional zest on top of the glaze to garnish if desired.

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