easter loaf cake
This delightful Easter loaf cake is a light and fluffy treat, perfect for celebrating the holiday. It combines citrus flavors with a light glaze, making it a refreshing dessert for springtime.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 loaf pan (9x5 inches)
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter Softened.
- 2 large eggs
- 0.5 cup milk
- 1 unit zest of lemon
- 1 unit zest of orange
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar For glaze.
- 2 tablespoons lemon juice For glaze.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and citrus zests (lemon and orange).
- In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a small bowl, mix the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
- Once the loaf cake is completely cool, drizzle the glaze over the top and allow it to set for a few minutes before slicing.
Notes
You can add dried fruits or nuts to the batter for added texture and flavor. This cake is delightful when served with a cup of tea or coffee. Store any leftover cake in an airtight container at room temperature for up to 3 days.