Traditional recipes

Orange and lemon loaf cake recipe

Orange and lemon loaf cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake
  • Lemon loaf cake

A light loaf cake made with beaten egg whites and flavoured with lemon and orange. Add more zest if you like a stronger flavour.

6 people made this

IngredientsServes: 6

  • 125g butter
  • 125g caster sugar
  • 125g plain flour
  • 3 eggs, separated
  • 1/2 lemon, zested
  • 1/2 orange, zested

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat oven to 160 C / Gas 3. Lightly grease a (1 lb) loaf tin.
  2. Cream the butter in a mixing bowl with an electric beater. Add sugar and beat until mixture is fluffy. Stir in egg yolks, then flour and mix well.
  3. In another bowl beat egg whites until stiff peaks form. Gently fold beaten egg whites into butter mixture; stir in lemon and orange zest.
  4. Spoon mixture into prepared loaf tin and bake in preheated oven for 40 minutes, or until a skewer inserted in the centre comes out clean.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Orange Glazed Loaf Cake

Preheat oven to 350°F. Spray 9x5-inch loaf pan with baking spray. Cake will not fit in a smaller pan so if your loaf pan is not 9x5-inch, bake in a Bundt pan instead.

Step two

Beat cake mix, water, oil and eggs in large bowl with a handheld electric mixer on low speed 30 seconds. Beat on medium speed for a full 4 minutes.

Step three

Pour into pan. Tap pan on counter a few times to release air bubbles. Bake in center of oven 45 to 50 minutes for loaf pan or 35 to 40 minutes for Bundt pan, until toothpick inserted in center comes out clean. Do not open oven door while baking, it may cause the cake to sink in the center. Cool on wire rack 20 minutes, remove from pan and cool completely.

Step four

ICING: Whisk together confectioners’ sugar, orange juice and butter in small bowl. Pour over cooled cake. Let stand 10 minutes, until glaze is hardened. Slice and serve.

Make sure your loaf pan is 9x5-inches because this cake rises all the way to the top! Batter will fill pan to within one inch of the top so if your batter is higher up the pan than that, transfer to a Bundt pan.


This cake can be made gluten free. I highly recommend using Bob’s Red Mill One to One Gluten Free Flour. It’s one of the best ones I have found so far for substituting in baking. As always, make sure your other ingredients are also gluten free.

I have not tested a vegan version of this recipe.


Рецепт Orange Loaf Cake

Surprise your family or friends by baking this orange loaf (or bread as it was originally called)! A perfect treat for a coffee/tea break and absolutely delicious when butter with jam or honey are spread over.

So last week I came across a recipe for Orange Bread (from a book – Bread, Cakes & Biscuits by Mary Norwak). I have found this pretty old cook book in the library. And guess what! There are no pictures at all! Not even one! Normally I wouldn’t be interested in a cook book without pictures because I really prefer seeing the dish first but I was somehow intrigued by this book with 500 bread/cake/biscuits recipes and I just couldn’t help myself but taking it home to have a closer look at it.

Well, so I baked the orange loaf. It turned out well but it was way too sweet to my liking (even after reducing the original amount of sugar stated in the recipe) so I made it again a few days ago. I’ve added more flour, omitted milk and salt completely and again changed the amount of sugar.

I was pleasantly surprised by its taste. Some people might find it not sweet enough but I personally prefer adding some extra sweetness in a form of jam or honey (spread over it) rather than eating something that is overloaded with sugar.


5 Favorite Quick Breads

  1. Mrs. Myers’s Best Banana Bread (truly the best)
  2. Must-Try, Super-Moist Zucchini Bread
  3. My Mother’s Delicious Pumpkin Bread
  4. Orange and Ricotta Pound Cake (with butter) OR with oil: One-Bowl Orange-Ricotta Pound Cake
  5. Yotam Ottolenghi’s Lemon-Semolina Cake

heart solid heart solid icon


Lemon Pull-Apart Coffee Cake

  • Quick Glance
  • (21)
  • 1 H
  • 3 H, 45 M
  • Serves 8 | Makes one 9-by-5-inch cake

Ingredients US Metric

  • For the pull-apart sweet dough
  • About 2 3/4 cups all-purpose flour, plus more for kneading
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast (1 envelope)
  • 1/2 teaspoon salt
  • 1/3 cup whole milk
  • 4 tablespoons (2 oz) unsalted butter
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • For the lemon filling
  • 1/2 cup granulated sugar
  • 3 tablespoons finely grated lemon zest (from 4 to 6 lemons), preferably organic)
  • 1 tablespoon finely grated orange zest, preferably organic
  • 2 ounces unsalted butter, melted
  • For the cream cheese icing
  • 3 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1 tablespoon whole milk
  • 1 tablespoon fresh lemon juice

Directions

In the bowl of a stand mixer, stir together 2 cups (9 ounces) of the flour, the sugar, yeast, and salt.

In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.

Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing just until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.

While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don’t be alarmed when you see this.)

Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.

Gently deflate the dough. On a lightly floured work surface, roll the dough into a 20-by-12-inch rectangle with a short edge facing you. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over 1 of these buttered strips. Top with a second strip and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining strips and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.

Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that’s fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.

Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Place on a wire rack and let cool in the pan for 10 to 15 minutes.

In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.

Tilt and rotate the pan while gently tapping it on the counter to release the cake sides or simply slip a thin knife or spatula between the coffee cake and the pan. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.

Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)

To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake rather than pull it apart, don’t attempt to cut it until it’s almost completely cool.

Print Recipe

Recipe Testers' Reviews

GOOD GRAVY! THIS RECIPE IS DANGEROUS! I made this yesterday on a whim. I didn't have any expectations. I like lemon desserts but don't love them. I'm great at making enriched dough, but it isn't my favorite to make. But I had an abundance of lemons and needed something sweet.

I initially missed the part in the recipe where you only put 270g of flour in the dough first. So I had to start over. No biggie, that was on me. The directions were clear (especially when you take the time to read them thoroughly). And really the only thing resembling a criticism that I may have was that it took 6 lemons to get the required 3 tablespoons of zest. And less zest than that wouldn't give it the gorgeous punch of flavor that this recipe has.

After my earlier flour mishap, I made certain to review all of the directions. They were all completely accurate. The timing was perfect! And while I wouldn't describe this as an easy recipe, if you follow the instructions, it is very straightforward and well written.

When this came out of the oven, it took all of my inner discipline to not try to start eating it right away. I managed to wait the hour or so needed to avoid burning the heck out of myself. And then came the real danger. NOT eating the whole thing in one sitting. My husband and I finished our portions and both said aloud, we really shouldn't have any more. I didn't listen to either of our better judgments and did devour a bit more, with no regrets! He has declared this a perfect 10, and you will hear no argument from me. I think I am in love!

I did need extra flour. This is a sticky, sticky dough, but wonderful. The assembly instructions were a little intimidating. But if you read them twice (at least I needed to) and go step by step, it comes together well.

This is the perfect not-too-sweet coffee cake for afternoon tea or even breakfast, especially if served warm! The flavor of the citrus comes through nicely, and the overall appearance is impressive. Although there are many steps, the recipe is straightforward and manageable.

A few suggestions to streamline things: Be sure to read the entire recipe ahead of time, especially the rolling and cutting directions. For the icing, be sure your cream cheese is fully softened before proceeding. I needed a generous extra squeeze of lemon juice in order to thin it out. When rolling out the dough, my rectangle was not very precisely measured. As a result, my strips of dough were not exactly to size. This did not seem to matter at all in the end as the rising dough filled in the gaps. It was a challenge to use all 4 tablespoons of the butter for spreading over the dough, and I ended up using most of the leftover spooned over the top just before baking. I would not bother preheating the oven until 15 minutes before the end of the second rise, which for me took 45 minutes.

I baked it in a glass Pyrex pan for 30 minutes. In order to release the cake from the pan, I used a small spatula to loosen the sides. This worked great, and did not require me to bang a glass pan on the counter! Mixing the icing was straightforward. It was easily mixed with a spatula, though a wooden spoon would probably have been easier. I added a bit more lemon juice as it appeared rather thick. Rather than making extra icing, I wonder if the recipe could be more exact so as not to produce any leftover. Also, I do not usually use instant yeast, and would like to see directions if using active dry.

Although I may not yet be ready for the Great British Bake Off, this recipe gave me a great opportunity to up my game!

This soft, sweet bread is delicious, and very easy and enjoyable to put together. It is perfect in the morning with coffee, or as an afternoon snack—or both! It has some lovely, sugary, crispy bits, but the inside is pillowy and light. A great addition to your sweet bread recipes.

When first adding the eggs, the mixture looked soupy and sloppy, but after a few turns of the paddle, the eggs incorporated nicely. It took 30 seconds to yield smooth dough, then 45 seconds as listed.

I did read the rolling and slicing directions a few times before I started, to try to visualize the process. It worked fine. It ended up that without looking at the picture and only reading the instructions, I placed the dough slices into the pan the opposite way as intended. The instructions state “Fit these layered strips into the prepared loaf pan, cut edges up and side by side”, and I put them in crosswise instead of horizontally—so 2 strips of 5 on one half, and 2 strips of 5 in the second half of the pan. Looking at the picture, it’s obvious that all strips of 5 should be placed crosswise in a row in the entire pan. So I’m not sure if the instructions were not clear or I just read it differently than intended.

Applying the frosting with a pastry brush was strange, maybe because of the consistency of the frosting. It was a thick enough consistency that it stayed on the pastry brush from bowl to bread, but once I spread it on the bread, it left “tracks”, so it probably should have been a little thinner. The “tracks” remained even on the warm bread, and the result was not as attractive as it could have been. This is a completely personal preference, but the bread was really beautiful out of the oven, with the slightly uneven puffy top, and sugar peeking through. If I were to make it again, I would thin the frosting and drizzle it over the top.

I really liked this recipe. It was very easy to put together, it all worked as the instructions stated. The bread had a wonderful consistency, the perfect amount of sweetness, and the zests added great flavor. I consider this bread more of a sweet bread rather than a coffee cake. The bread was also delicious the next day.

Baking with citrus can be delicious. This Lemon-Scented Pull-Apart Coffee Cake is a must-have for Easter or any springtime breakfast or brunch. It has all the elements of a prized sweet bread, with drizzles of cream cheese frosting over a buttery rich interior. Each bite has flecks of fragrant lemon and orange zest in it, uniting all the flavors of the bread perfectly. Be patient with this recipe, though. Cutting and stacking layers of dough is a technique that departs from forming it into a traditional loaf. But the look is unique, and the taste. simply lemonlicious! Who can resist?

This yeast-based coffee cake reminds me of some specialty rolls I made–using a recipe from a Betty Crocker cookbook–called Butter Fluffs (aka Fan Tans), which are made in much the same way this coffee cake is created and assembled. In this recipe, however, the yeast is proofed directly with the dry ingredients. This is a technique that works very well and allows the yeast to thrive in the warm (120°F) liquid and carbohydrate-rich batter.

The lemon-paste filling helps liven up the bread with its fresh flavors, the zest in particular picking up the sweet tang in the cream-cheese frosting and bringing all the flavors of the bread into harmony. The amount of sugar in the recipe also creates a comforting balance of sweetness. Much of the sweetness comes from the sugar in the dough, which helps produce a striking golden-colored loaf. However, added sugar from the paste also melts into the bread as it bakes.

As the recipe states, the dough had a slightly sticky, tacky feel after I first made it, and even after it doubled in size. Therefore, I added 6 extra tablespoons of flour to help compensate for the extra moisture lingering in the dough.

Once I relearned the technique of cutting and stacking dough into layers (as instructed in the Fan Tan recipe), the assembly process went together rather smoothly. Within 30 minutes of proofing, the layers of dough had squeezed together and rose above the rim of the pan to produce staggered peaks and valleys. When baked, the bread turned an eye-fetching golden color and set off the white-colored frosting so well.

When I ran a knife around the bread to loosen it, it slid right out of the pan without struggle. It pulled apart easily and made for an unforgettable treat.

This is an advanced recipe in terms of construction. Is it worth it? Yes. Because the bread dough is made with milk and butter, it retains a very soft, beautiful texture. The pull-apart aspect is a lot of fun and the resulting bread, with and without the cream cheese glaze, is lovely. The smell throughout my house was fantastic. I love the citrus tones.

I might skip the cream cheese frosting in the future in favor of a lighter one. In spite of how good the bread is, I do have a few baking notes:

1. Read the recipe all the way through so that you understand all the steps before starting. (Mise en place helps, too.) The construction phase is a bit more complicated than a simple monkey bread or even a simple cinnamon roll.

2. Make sure you have really fresh yeast, otherwise you may have trouble. The recipe does not contain a proofing period before adding all the other ingredients.

3. I used more flour because the texture was too sticky. So, you may need more flour (or you may need only what’s in the recipe). If you don’t include enough flour, though, there won’t be enough structure for later.

4. I had to draw a diagram of the cutting in order to have it make sense. You may want to draw a rectangle with the cutting in order to see the dimensions more clearly. The resulting smaller rectangles (4-by-2 inches) are delicate, especially with the filling. I turned my loaf pan on its side (short side down) and stacked gently.

5. When I repeat this recipe, I’ll likely line the pan with parchment. The bread took a bit of coaxing to remove from the pan. (I ran a knife around the sides and then used a spatula to coax it.)

6. The recipe asks you to remove the cake/bread when it is golden. This does not necessarily mean that the inside has completed cooking. The minimum internal temperature for breads is 185°F but 190°F for this bread would be better. (The maximum would be around 199°F to 200°F.)

This recipe turned out well but might not necessarily be for someone who hasn't made a lot of bread before. This is more like a sweet bread recipe rather than a traditional cake. The flavor was really good.

When making this bread, I kneaded for longer and ended up adding 1 tablespoon more flour. I worried that it might get too far from the actual texture that the author wanted but had trouble knowing what too sticky might mean. Anyway, the dough rose and tasted good.

Where the recipe describes how the dough is rolled, cut, and assembled, I drew a rectangle and then made the lines to resemble the cuts. This made it easier for me to visualize without cutting the dough itself.

I tried to keep the sugar mixture in the middle of the strips and away from the edges because the author warned about losing a lot. I also had trouble stacking the strips because they were so tender and stretched as I lifted them up.

I baked it for 35 minutes. The frosting was easy to mix using the spatula because I made sure the cream cheese was very soft (microwaved it just a tiny bit). I actually didn't have to go to the lengths of getting the bread out because I had buttered the pan before placing the pieces. While the frosting tasted good, it seemed like extra.

I'm not sure whether I'd make this again unless I planned ahead and made the dough the day before (fridge rise). However, the recipe definitely works and might be fun for a party.

"Lemon,” “pull-apart,” “coffee cake,” and “cream cheese icing”—really, there is no bad there. This bread-like cake is tender and moist, full of bright citrus flavor both in the cake and the icing, and just darn fun to eat. It’ll delight you all day long, from breakfast to midnight snack, I promise. Since it’s going to take almost 4 hours of your time to make it, I tested this recipe twice in order to work out all the kinks before writing this review. (Oh please. The pleasure was all mine and my tasters’.)

Here are some pointers:
If the dough seems too sticky at first, be patient and keep working the mixer, and the dough does come around.

When kneading the dough I had to add 4 tablespoons of flour for it to be workable, but the cake was still tender, not dry and stiff.

Giving the dough plenty of time to rise (60 minutes for the first rise and 50 minutes for the second rise) improved the texture of the finished cake significantly.

Be sure to use up all of the butter and lemon filling between the layers to make the cake a true pull-apart.

Mine baked in 35 minutes. What you’re looking for is the internal temperature of 190°F.

Line the long sides of pan with parchment paper to create a sling so that you can lift the cake. Getting the warm cake out of the pan as instructed was tricky—the layers felt too fragile for handling. I used a fork to mix the cream cheese and sugar. It took less than 1 minute to become smooth (has the consistency of loose custard). There was about 1/4 cup of the cream cheese icing left. We enjoyed it as a dip for fruit.

HUNGRY FOR MORE?

#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


Orange Blossom Yogurt Lemon Loaf

Orange blossom water (see Note) gives this cake a lovely floral scent and a unique citrus aroma that’s much lighter than the taste you get from orange oil, which would overpower it. If you can’t find blossom water, use pure vanilla extract instead.

Heat the oven to 350 degrees. Lightly coat an 8 ½-by-4 ½-inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray again.

Whisk the flour, baking powder and salt in a medium bowl. Place 1 cup sugar in the bowl of a food processor. Use a Microplane grater to remove the zest from both lemons, letting it fall directly onto the sugar. Juice the lemons into a bowl and reserve you should have at least 6 tablespoons.

Pulse the sugar until it’s evenly yellow and has the texture of wet sand. Add the oil and pulse until well mixed. Add the eggs and pulse just until incorporated. Add the yogurt, 1 tablespoon reserved lemon juice and ½ teaspoon orange blossom water. Pulse just until the last streak of white yogurt disappears. Sprinkle the flour evenly over the wet ingredients and pulse just until smooth. Pour the batter into the prepared pan and smooth the top.

Bake until a wooden skewer inserted in the center comes out clean, about 55 minutes. Cool in the pan on a wire rack for 15 minutes.

Meanwhile, combine the remaining ¼ cup sugar with ¼ cup of the reserved lemon juice in a small saucepan. Set over medium heat and bring to a boil, stirring to dissolve the sugar, then boil until the liquid is clear, about 1 minute. Remove the pan from the heat and stir the remaining ½ teaspoon orange blossom water into the syrup.

Unmold the warm cake and brush the bottom and sides evenly with the lemon syrup. Cool completely on the wire rack.

Glazed Lemon Loaf: Stir 4 teaspoons fresh lemon juice and ½ teaspoon orange blossom water into 1 cup powdered sugar to make a very thick glaze. Spread evenly over the cooled cake, letting the glaze naturally drip down the sides.

Lemon Olive Oil Cake: Substitute extra-virgin olive oil for the vegetable oil.

Yogurt Citrus Cake: Substitute other citrus, such as oranges, Mandarins, clementines, grapefruit or limes or a combination, for the lemons.

You can buy orange blossom water, preferably the Mymouné brand, online or in Middle Eastern or specialty stores.

You also can make the batter by hand: Place the sugar in a large bowl, zest the lemons over it and rub in the zest. Whisk in the oil, then the eggs, then the yogurt, lemon juice and orange blossom water. While whisking slowly, sprinkle in the flour mixture until the batter resembles pancake batter. Add half of the remaining flour and fold with a spatula just until incorporated and repeat with the remaining dry ingredients.


Orange Loaf Cake

It&rsquos everything you want from a fruit cake. Zesty and sweet with a fluffy moist sponge!

And it&rsquos super easy to make! The beauty of loaf cakes are that you only have to bake in one tin and can put the icing straight on top and you&rsquore ready to go!

I&rsquom convinced anyone can make this cake, even if you&rsquove never baked a cake before!

How are we making this cake vegan? We are switching eggs or butter for vegetable oil and almond milk.

If you&rsquore a regular on here you&rsquoll notice that&rsquos how the majority of cakes are made on here! They make for super fluffy and moist sponges and you can&rsquot go wrong!

I use rapeseed oil and unsweetened almond milk. Any neutral flavoured oil will work, such as canola oil. Just make sure you use an unsweetened plant milk or it will affect the flavour and sweetness of the cake!

How to make vegan orange cake:

First of all, measure out the caster sugar, plain flour and baking powder. Sift the flour and baking powder in with the sugar and gently mix.

Zest two oranges and then juice them. You should have around 2 tbsp of orange zest and 130ml orange juice.

Measure out the rapeseed oil and almond milk, add in the orange juice and zest and vanilla essence and stir.

Add into the bowl of flour and sugar and mix together until just combined. Don&rsquot over mix.

Pour into a lined loaf tinned and gently tap on the kitchen surface to release any air bubbles.

Place in the oven for 45-55 minutes and prepare your icing. It&rsquos super simple &ndash just icing sugar and orange juice!

You can add a bit of orange extract for a stronger orange flavour, and decorate with some extra zest on top!

Wait for the cake to cool, drizzle on top and it&rsquos ready to eat! It will make about 8-10 slices.

It&rsquos the perfect afternoon pick me up with a cup of tea or coffee! Or an indulgent breakfast. Because cake for breakfast is totally acceptable in my house!

What type of orange to use for this cake:

I used naval oranges for these, you want to use good quality oranges to get the most from their flavour. Valencia, blood or seville oranges are all delicious.

If you opt for a cheaper orange you may not get a strong orange flavour. I find cheap oranges lack in flavour, so it&rsquos worth getting good quality ones for this cake.

For more loaf cakes you might enjoy these:

As always if you make this vegan orange loaf cake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!

NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX &ndash SUBSCRIBE HERE 🙂


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 limey, lemon bread recipe.

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 that made an appearance weekly and a full-blown Full House obsession that lasted a loooong 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. Lemon Bars , Lemon Coconut Cake , and Key Lime Yogurt Pie fall into my “favorite dessert” category, despite their lack of all things chocolate.

The tang I disliked so much when I was younger is half of the reason I love all things lime and lemon bread. It’s amazing how tastes change as you age, ya know??

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.

So, this is more than just a lemon loaf cake. The flavor of it does resemble a copycat Starbucks’ lemon loaf cake, but the addition of lime and almond take the flavor up a few notches.

The best part of this lemon bread recipe is the simplicity of the ingredients:

  • flour, sugar, baking powder and salt
  • canola oil
  • milk
  • eggs
  • lemon and lime zest
  • lemon and lime juice
  • almond extract
  • slivered almonds
  • powdered sugar

And, a little tip from me to you: When making this lemon loaf, don’t just eyeball the amount of citrus juice you’re adding to the recipe. Definitely measure it out, otherwise you will find yourself with a burnt outside and soggy inside.


Amazing orange glaze for your orange chocolate loaf cake

As if the orange chocolate loaf cake wasn't delicious enough, drizzling the orange glaze atop this masterpiece is sheer yumminess. Sift two cups of sifted confectioners' sugar into a mixing bowl. Add 2 and a half tablespoons of orange juice and zest from the remaining orange, and whisk until smooth.

"If the orange glaze is too thick, you can add more orange juice. Just add very little at a time, about a teaspoon, until you get the consistency you like. If it's too runny, you can try adding more sifted confectioners' sugar. But it's much easier to thin out the glaze than to thicken it, so add the liquid slowly," Beahm advised.