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.
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
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.
Check out my other citrus recipes I think you’ll love: