Glazed Citrus Loaf Cake
By Laila ·
This glazed citrus loaf cake has spring written all over it. It's fresh and citrusy sweet, and absolutely so delicious. So easy to make and allergy friendly always. You're going to LOVE this!
Spring is in the air and it feels amazing. Equally as amazing is this Glazed Citrus Loaf Cake! It’s super easy to prep and it’s guaranteed to fill your home with sweet delicious citrusy scents! I know you’re excited to make this loaf so without further ado, let’s jump right in!
Glazed Citrus Loaf Cake
This cake is adapted from my lemon poppyseed cupcake recipe. I love it so much that I wanted something that tasted just as good if not a tiny bit (ever so slightly) better. Because you know I love all my recipes so I can’t have a favourite…this one is pretty up there though ;)
This cake is so special because it’s made in one bowl (ie super easy and awesome), it’s so moist (but not dense at all), and it’s perfectly lemony-orangey…my fave part!!!
And the citrus glaze is perfection. Let’s talk about it for a second. It adds even more sweet citrus flavour to the cake, it’s suuuuper simple to whip up (dump everything in the bowl and whisk away!), aaaaaand, the bestest part, the orange juice gives this sweet thick glaze a gorgeous pastel orange colour!
I’m sold. How about you?
why you’re going to love this citrus cake
I know you don’t need any more reason to try this recipe out because it already sounds amazing…and it totally is, but here’s a recap for you.
This deliciousness is so easy to make; one bowl is all you need to make it. Dump, stir, pour, bake!
Fresh lemon, orange, and grapefruit zests and juices
Perfectly moist crumb
The glaze is thick, easy to make, and also made in one bowl and a whisk! Oh and it’s SO so good!!!
It’s made free from dairy, egg, nuts, soy, and junk
Other amazingly delicious lemony recipes to try: Lemon Meringue Pie and Raspberry Lemon Roll
Made it? Rate it!
I’d love to know how you liked this recipe. Once you make it, come back and leave a comment below. Don’t forget to rate it too! It helps Google find me… you know, the whole SEO thing that’s supposed to help me out a ton when you rate and comment on a recipe. So thanks in advance :D
Happy baking, my friends! xx, Laila
Recipe
Glazed Citrus Loaf Cake
This glazed citrus loaf cake has spring written all over it. It's fresh and citrusy sweet, and absolutely so delicious. So easy to make and allergy friendly always. You're going to LOVE this!
- Prep
- 10 mins
- Cook
- 50 mins
- Serves
- 10 slices
Ingredients
Citrus Loaf Cake
Thick Citrus Glaze
Instructions
To make Citrus Cake
- 1Start by greasing and lightly dusting loaf pan with flour, set aside. Preheat oven to 350F.
- 2In a medium to large bowl, sift together the flour, baking powder, baking soda, and salt. whisk well, then add sugar and zests. Continue whisking until fully combined.
- 3Add wet ingredients, water, orange/lemon juices, oil, and vinegar (and if using orange/lemon oil), switch to a spatula and stir until all ingredients are fully incorporated and there are no dry parts.
- 4Pour batter into prepared loaf pan and bake in the preheated oven for approximately 45-50 minutes, until cake is a beautiful golden in colour and a tester inserted in the centre comes out clean.
- 5Remove from the oven and allow cake to cool completely before adding the glaze. Alternatively, if you don't want to wait, you could add the glaze while the cake is hot/warm. The glaze will be absorbed by the cake so you won't have the thick beautiful swirls of icing on top, but it'll still taste absolutely delicious!
- 6Once cake is completely cooled, remove from the pan and place on a serving plate. Apply a few dollops of the thick glaze and make pretty swirls on top of the cake (my fave part!)...have fun!
To make Thick Citrus Glaze
- 1Sift icing sugar into a small to medium sized bowl to ensure there are no lumps.
- 2Add the remaining ingredients and whisk vigorously until glaze is beautifully thick and creamy!
Notes
This citrus loaf cake is delicious on its own but becomes extra gorgeous with the addition of the thick glaze! This cake keeps well at room temp, wrapped well in plastic wrap or in lidded container. You can also keep it in the fridge if you wish. But I tend to keep all of my cakes at room temp. Helps cakes remain soft and moist. Calories: 290 kcal