Citrus Drizzle Loaf Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword citrus-drizzle-loaf-cake, loaf-cake-recipes, orange-cake

Prep Time 15

Cook Time 38

Cooling time 2

Total Time 2 53

Servings slices

Calories 263kcal

Author Melissa Sperka

Ingredients

2 cup self rising flour
3/4 cup granulated sugar
1/2 tsp baking powder
1 large orange peeled and finely chopped with juice [to equal 2/3 cup]
4 Tbsp butter melted
2 large eggs
1/2 cup buttermilk
2 tsp lemon zest
2 tsp orange zest
1 tsp pure vanilla
Citrus drizzle:
2/3 cup powdered sugar
2-3 Tbsp heavy cream
1-2 Tbsp orange or 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 use a whisk to sift together the flour, sugar and baking powder. Set aside.
Peel and finely chop the orange pulp removing any seeds and pith, to equal 2/3 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.
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.

Notes

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 1/2 teaspoons of table salt. Sift together using a whisk then proceed with the recipes as written.

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