Citrus Almond Loaf Cake
A delightful blend of citrus and almond flavors in a moist, fluffy loaf cake, perfect for afternoon tea or special gatherings.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For structure
- 0.5 teaspoons baking powder Helps the cake rise
- 0.25 teaspoons baking soda Works with the acids in the citrus
- 0.25 teaspoons salt Enhances flavors
- 0.5 cups almond flour Adds nutty depth and moisture
Wet Ingredients
- 0.5 cups unsalted butter, softened Provides rich flavor and moisture
- 1 cups granulated sugar Sweetens and helps cake brown
- 3 large eggs Binds ingredients together
- 1 teaspoons vanilla extract Adds warmth and sweetness
- 1 teaspoons almond extract Enhances almond flavor
- 1 orange zest Adds brightness
- 1 lemon zest Complements orange zest
- 0.5 cups buttermilk Keeps cake moist
- 1 orange juice Adds moisture
- 1 lemon juice Balances sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, almond extract, and citrus zests.
- Gradually add the flour mixture and buttermilk, alternating between them.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before removing from the pan.
Notes
For added flavor, drizzle a sugared glaze using leftover citrus juice over the cooled cake. Store leftovers in an airtight container at room temperature for up to 3 days.