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
Scale
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.
