Citrus Almond Loaf Cake

This Citrus Almond Loaf Cake is a play on Starbucks lemon portion cake, however has a lemon-lime and almond curve. This natively constructed lime and lemon cake is made in a portion skillet and beat with a citrus almond coat that is beyond words! An ideal lemon dessert for spring or summer!

A while ago when I wore Lip Smackers neckbands and sparkle butterfly cuts in my hair (every.single.day), I didn’t accept citrus-seasoned anything could be viewed as a “sweet.”

It was excessively tart, without chocolate, and didn’t come close to strawberry cake with strawberry icing, which was basically my preferred treat for a strong two years.

Citrus Almond Loaf Cake

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Recipe by alattefoodCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

10

slices
Prep time

15

minutes
Cooking time

55

minutes
Total time

1

hour 

10

minutes

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!

Ingredients

  • Bread
  • 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

  • Glaze
  • 1 cup powdered sugar

  • 1-2 Tbsp lemon or lime juice, or a mix of both

  • 1/2 tsp almond extract

  • 1/2 cup slivered almonds

Directions

  • Preheat the oven to 350 degrees and grease an 8 1/2 x 4 1/2 bread pan.
  • Bread
  • 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.
  • Glaze
  • 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.
  • Enjoy!

Notes

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