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Citrus Drizzle Loaf Cake
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Citrus Drizzle Loaf Cake

Course Cake, Dessert
Cuisine American
Keyword citrus-drizzle-loaf-cake, loaf-cake-recipes, orange-cake
Prep Time 15 minutes
Cook Time 38 minutes
Cooling time 2 hours
Total Time 2 hours 53 minutes
Servings 10 slices
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
  • 1 Tbsp lemon 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, 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 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.