Citrus Almond Loaf Cake: This loaf cake is packed with tangy lemon and lime flavor and topped with a citrus almond glaze.
Back when I wore Lip Smackers necklaces and glitter butterfly clips in my hair, I didn’t believe citrus-flavored anything could be considered a sweet. It was too tangy, devoid of chocolate, and didn’t compare to strawberry cake with strawberry frosting, which was pretty much my favorite dessert for a solid two years (I went through strong phases as a child).
Whenever I finally did discover that citrus was more than the flavor of cough drops, my tastebuds turned a corner. Chocolate everything was–and still is–life, but citrus began to climb the charts. And once I tasted Starbucks’ lemon loaf cake, I was done for. That is, until they crushed my spirits by adding a calorie count to everything.
Thanks, Starbucks, but I really preferred to eat my lemon loaf and drink my frappuccino in blissful ignorance. Now I just feel immense guilt.
I mean, sure, if you really want to know the calorie count you could easily factor it into a calorie tracker, but it’s so time consuming and often depressing. Why do that to yourself when you could just be eating this?
You know, sometimes it’s better to just say no.
(To the calorie count–not to the bread. Always say yes to the bread. Always.)
Because you’ll end up with a loaf of bread that’s charred on the edges with an undercooked center.
So with this, trust me and take the time to measure.
Yields 10 slices
This lemon loaf cake is packed with tangy lemon and lime flavor and topped with a citrus almond glaze.
15 minPrep Time
55 minCook Time
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp lime zest
- 1 Tbsp lemon zest
- 1/3 cup canola or vegetable oil
- 1/2 cup milk
- 2 eggs
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh lime juice
- 1/2 tsp almond extract
- 1 cup powdered sugar
- 1-2 Tbsp lemon or lime juice (or a mix of both)
- 1/2 tsp almond extract
- 1/4 cup slivered almonds
- Preheat the oven to 350 degrees and grease an 8 1/2 x 4 1/2 bread pan.
- In a medium sized bowl, sift together flour, sugar, baking powder, salt, and both lemon zest and lime zest. Set aside.
- In a small bowl, mix together canola oil, milk, eggs, lemon juice, lime juice, and almond extract. Whisk until well combined.
- Slowly stir wet ingredients into dry ingredients. Once the mixture has just been combined, pour the batter into prepared bread pan. Bake for 55-60 minutes, or until a cake tester comes out clean (My oven took exactly 55 minutes).
- Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
- Mix lemon juice (or lime juice or a combination of both--whichever you prefer), almond extract, and powdered sugar together until well combined.
- With the bread on the cooling rack, pour glaze over the bread. Immediately, while the glaze is still wet, sprinkle the almonds on top. Allow glaze to set, about five minutes or so, before cutting.