Citrus Drizzle Loaf Cake
Servings 10 slices
Ingredients
- 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
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 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.