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 slices

Calories 263kcal

Author Melissa Sperka

Ingredients

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
1 tablespoon lemon 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

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.

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 ½ teaspoons of table salt. Sift together using a whisk then proceed with the recipes as written.

Nutrition