If you’re craving a fresh, zesty treat that brings together the bright flavors of citrus and the nutty crunch of almonds, you’re in for a real delight with this Citrus Almond Loaf Cake Recipe. This cake is perfectly moist with just the right balance of sweet and tart, highlighted by hints of lemon and lime that awaken your taste buds. It’s one of those desserts that feels both comforting and sophisticated, ideal for a sunny afternoon gathering or a special weekend bake. Trust me, once you try this Citrus Almond Loaf Cake Recipe, it’ll quickly become a favorite in your home!
Ingredients You’ll Need
Gathering these simple yet essential ingredients is all you need to create a stunning Citrus Almond Loaf Cake Recipe. Each component plays a key role: the fresh citrus zest and juice bring brightness, the almond slices add texture, and the combination of wet and dry ingredients ensures a tender crumb that melts in your mouth.
- 1 ½ cups flour: Provides the structure and base of the cake for a light crumb.
- 1 cup sugar: Sweetens the cake perfectly without overpowering the citrus.
- 1 teaspoon baking powder: Helps the loaf rise to a fluffy perfection.
- ½ teaspoon kosher salt: Balances flavors and enhances the sweetness.
- Zest of 1 large lemon: Adds lively citrus aroma and taste.
- 4 tablespoons fresh lemon juice: Sharpens the citrus flavor and adds moisture.
- â…“ cup canola oil: Keeps the cake moist and tender without heaviness.
- ½ cup whole milk: Enriches the batter and adds softness.
- 2 large eggs: Bind ingredients and contribute to the cake’s richness.
- 1 cup powdered sugar: For the sweet, tangy glaze finishing the cake.
- Zest of 1 lemon and 1 lime: For a zesty glaze topping bursting with flavor.
- 2 tablespoons lemon juice and 1 tablespoon lime juice: Make the glaze refreshingly tart.
- ½ cup slivered almonds: Toasted for a lovely crunch and nutty aroma.
How to Make Citrus Almond Loaf Cake Recipe
Step 1: Prep and preheat
Start by heating your oven to 350 degrees Fahrenheit and spray a 9×5-inch loaf pan generously with baking spray to prevent sticking. This prep is crucial so your cake bakes evenly and releases effortlessly from the pan.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, kosher salt, and lemon zest. Taking care to blend these thoroughly ensures each bite bursts with citrus fragrance and a well-balanced sweetness.
Step 3: Combine the wet ingredients
Grab a large bowl and use a hand mixer to beat together the canola oil, eggs, milk, and fresh lemon juice until smooth and well combined. This mix sets the stage for a tender, moist crumb.
Step 4: Blend wet and dry mixtures
Gradually add the dry ingredients into the wet, beating carefully until just combined. Overmixing here can make the cake dense, so gentle folding maintains lightness and airiness.
Step 5: Bake the loaf
Pour the batter into your prepared loaf pan and bake for about 55 minutes. Check doneness by inserting a toothpick into the center—when it emerges clean, your cake is perfectly baked with a golden crust.
Step 6: Cool the cake
Allow the cake to cool in the pan for 15 minutes before removing it to a wire rack. This rest prevents breakage and helps the texture set just right.
Step 7: Prepare and apply the glaze
While the cake cools, whisk powdered sugar with lemon and lime zest, plus the lemon and lime juices, into a glossy, thick glaze. Drizzle this over the loaf—its tangy sweetness perfectly complements the citrus almond flavors.
Step 8: Add the almonds
Sprinkle slivered almonds over the glaze while it’s still wet so they stick beautifully and add that delightful crunch we all love in this Citrus Almond Loaf Cake Recipe.
How to Serve Citrus Almond Loaf Cake Recipe
Garnishes
For an eye-catching presentation, fresh lemon or lime slices, a few sprigs of mint, or a light dusting of powdered sugar work wonders. They enhance the cake’s citrusy personality and invite indulgence.
Side Dishes
This loaf pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a cup of your favorite hot tea or coffee for a cozy, satisfying dessert or snack experience.
Creative Ways to Present
Try slicing the loaf thin and serving it alongside fresh berries or layering slices into a trifle with lemon curd and whipped cream. You could even toast slices lightly and spread almond butter for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Citrus Almond Loaf Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps the cake moist and fresh without drying out.
Freezing
For longer storage, wrap the cooled cake securely in plastic wrap and then in foil before freezing. It will maintain its texture and flavor well for up to two months. Thaw overnight in the fridge before serving.
Reheating
If you want to enjoy a slice warm, reheat gently in the microwave for about 15-20 seconds or in a low oven wrapped in foil to retain moisture. This revives the lovely aromas and makes each bite feel freshly baked.
FAQs
Can I substitute the canola oil with butter?
Absolutely! Melted butter can be used in place of canola oil for a richer, more buttery flavor. Just be sure to cool it slightly before mixing with eggs to prevent curdling.
Is it necessary to use both lemon and lime in the glaze?
While the cake will still taste great with just lemon, the combination of lemon and lime zest and juice gives the glaze a more complex, vibrant citrus note that lively complements the almond flavors.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, ideally one that includes xanthan gum for structure. Expect a slightly different texture but the flavor will remain delightful.
What’s the best way to toast the slivered almonds?
Toast them in a dry skillet over medium heat, stirring frequently, until they turn golden and smell nutty—usually just a few minutes. This step boosts flavor and crunchiness dramatically.
How long does the Citrus Almond Loaf Cake stay fresh?
Stored properly at room temperature, this loaf stays fresh and delicious for up to three days. For longer enjoyment, freezing is your best friend without sacrificing quality.
Final Thoughts
The Citrus Almond Loaf Cake Recipe is a bright, flavorful cake that’s as joyful to bake as it is to eat. It blends simple ingredients into a spectacular, citrus-kissed treat that’s perfect for sharing with friends or savoring on your own. I can’t encourage you enough to try making this cake soon—once you do, you’ll understand why it quickly becomes a go-to dessert that everyone raves about!
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Citrus Almond Loaf Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Citrus Almond Cake is a bright and flavorful loaf cake combining zesty lemon and lime with the nutty crunch of slivered almonds. Moist and tender, it’s perfect for tea time or dessert, featuring a simple glaze that enhances the citrus notes.
Ingredients
Cake Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large lemon, zested
- 4 tablespoons fresh lemon juice
- â…“ cup canola oil
- ½ cup whole milk
- 2 large eggs
Citrus Glaze
- 1 cup powdered sugar
- 1 lemon, zested
- 1 lime, zested
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
Topping
- ½ cup slivered almonds
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×5-inch loaf pan with baking spray to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, kosher salt, and lemon zest until evenly combined.
- Combine Wet Ingredients: In a large bowl, use a hand mixer to beat together the canola oil, eggs, whole milk, and fresh lemon juice until the mixture is smooth and well blended.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently with the hand mixer just until combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes before removing it onto a wire rack to cool completely.
- Prepare the Citrus Glaze: While the cake cools, combine the powdered sugar, lemon zest, lime zest, lemon juice, and lime juice in a bowl; whisk until smooth.
- Glaze the Cake: Once the cake is completely cooled, drizzle the citrus glaze evenly over the top.
- Add Almonds: Sprinkle the slivered almonds over the glazed cake to finish, allowing the glaze to set before slicing.
Notes
- You can substitute canola oil with vegetable or light olive oil for a different flavor.
- Make sure the cake is fully cooled before glazing to prevent the glaze from melting.
- For extra zest, add a teaspoon of lime zest to the batter along with the lemon zest.
- Store the cake in an airtight container at room temperature for up to 3 days.
- The almond topping adds a delightful crunch but can be omitted or replaced with chopped pecans or walnuts.
