This Citrus Almond Loaf Cake is a play on Starbucks lemon loaf cake, but has a lemon-lime and almond twist. This homemade lime and lemon cake is made in a loaf pan and topped with a citrus almond glaze that is to die for! A perfect lemon dessert for spring or summer!
This sweet lime, almond, and lemon loaf cake recipe (aka, Citrus Almond Loaf Cake) is, hands down, my favorite easy cake recipe!
It’s simple and light, and it is almost impossible to mess up this lemon cake recipe. A perfect Mother’s Day brunch recipe for sure!
(Originally posted in 2015 but updated in 2018)
Back when I wore Lip Smackers necklaces and glitter butterfly clips in my hair (every.single.day), 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…there was a lime green vest incident and full-blown Full House obsession that lasted a long while).
Whenever it was that I finally discovered citrus was more than the flavor of soul-crushing cough drops, my tastebuds turned a corner.
Chocolate everything was–and still is–life, but those citrus flavors began steadily climbing the charts. Coconut Lemon Bars, Lemon Coconut Cake, and Key Lime Yogurt Pie fall into my “favorite dessert” category, despite their lack of all things chocolate.
I’m pretty sure the turning point had everything to do with a lemon loaf cake from Starbucks, because, umm, wow. For a coffee shop that’s on every corner, those little lemon cakes are a thing of glory.
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.
Of course, when you’re baking at home, you can totally guesstimate on the calories, calling it a day after kicking back a few slices or pieces of whatever it is you made, completely guilt-free. 😉 (I kid. I kid.)
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.)
Citrus Almond Loaf Cake Tips & Tricks:
- Despite the fact I use lemons and limes in this recipe, you could interchange the liquids for whatever citrus liquid you want. Fresh orange juice and zest would work great in this loaf cake recipe. Or, you could just do all lemon juice or all lime juice–whatever you have on hand will work great.
- If you feel like the outside of the lemon almond cake is baking faster than the inside, you can ‘tent’ a piece of foil over the bread pan. This will allow for the center to cook while protecting the outside of the bread.
- Allow the bread to cool a little bit before drizzling over the glaze.
Lastly, a little in-the-know tip from me to you, don’t just absentmindedly squeeze lemon and lime juice into the batter trusting your eyeball method to do the trick.
Because you’ll end up with a loaf of bread that’s charred on the edges with an undercooked center.
Yum.
So with this, trust me and take the time to measure.
If you like Starbucks’ Lemon Loaf cake, you’re going to love this Citrus Almond Loaf Cake! 😉
- 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
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Preheat the oven to 350 degrees and grease an 8 1/2 x 4 1/2 bread pan.
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In a medium sized bowl, sift together flour, sugar, baking powder, salt, and both lemon zest and lime zest. Set aside.
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In a small bowl, mix together canola oil, milk, eggs, lemon juice, lime juice, and almond extract. Whisk until well combined.
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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).
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Allow to cool at least 10-20 minutes before removing from the pan and placing on a cooling rack.
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Mix lemon juice (or lime juice or a combination of both--whichever you prefer), almond extract, and powdered sugar together until well combined.
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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.
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Enjoy!
Check out my other citrus recipes I think you’ll love:
Lemon Blueberry Cheesecake Bars
Blueberry Orange Crumb Muffins
Lemon Glazed Soft-Baked Sugar Cookies
Allie | BakingAMoment says
This has got to be the most gorgeous loaf I have ever seen! Seriously, wow. I want to devour it- it looks so moist and sweet! LOVE!
Michelle says
Thanks so much, Allie! 🙂
Chrissy says
I definitely just plugged one of my cakes into My Fitness Pal to track it and…ah hell. I was eating it by the 1/3 of the slice. Super depressing. Your way is better.
Michelle says
Haha! I try just not think about it 🙂 Thanks so much, Chrissy!
Gayle @ Pumpkin 'N Spice says
I used to be the same way too, Michelle! But now I have a lot more appreciation for citrus flavors. This loaf cake sounds amazing! I love the citrus and almond flavors. It pretty much sounds like the best combination! Pinning this!
Michelle says
Thanks so much, Gayle! 🙂
Liz @ Floating Kitchen says
Ha. Ignorance is total bliss when it comes to calories and baked goods. This bread sounds amazing. I used to be a chocolate-only dessert person too, but now I really dig the citrus as well!
Michelle says
Thanks, Liz! 🙂
Ashley | The Recipe Rebel says
What is it with kids and citrus? Now as a (I like to think) totally responsible adult, I love citrus desserts! I would dive right into this cake!
Michelle says
Thanks, Ashley! 🙂
Natalie @ Tastes Lovely says
Lipsmacker necklaces?!?! Haha, yes! I had those too. Did you have the Dr. Pepper flavor? Because that was just about the coolest thing in the whole wide world. I just love citrus baked goods! This almond loaf cake looks just perfect!
Michelle says
The Dr. Pepper one was my favorite! I’m still slightly weirded out how much it tasted like Dr. Pepper, haha! Thanks, Natalie! 🙂
Kelsey @ Snacking Squirrel says
this is just a stunning and delicious loaf. amazing job making it!
Michelle says
Thanks so much, Kelsey! 🙂
Danielle says
I’m totally laughing about the lip smacker necklaces, I mean those were a total necessity back then right?! I love citrus flavored anything, especially in cake form. This looks so delicious and I love the almonds too!
Michelle says
Right? They were so necessary! 🙂 Thanks so much, Danielle!
Katie @The Semisweet Sisters says
Yum! Your citrus almond loaf cake looks amazing! I love citrus flavors especially lemon.
Megan - The Emotional Baker says
Oh my gosh! I’m a chocolate girl, too, but citrus and almond treats are definitely my favorite, too! This loaf looks amazing. Hope I can make one as gorgeous as this!
Phyllis Latterell says
This looks amazing! I’m going to make it for our Easter family gathering.
Olivia @ livforcake says
Oh my goodness, this looks amazing!
Lynn B says
I’m so happy to find this recipe. I have a tree full of ripe calamondins (tiny sour oranges) which I grow for marmalade. I just made this recipe for a brunch using those instead of lime and lemon. It was a hit! Thanks so much.
Heyam says
I’m so happy to find this recipe.Thank you so much