Desserts
Triple Citrus Tea Loaf
Makes one loaf cake
Triple Citrus Tea Loaf
Makes one loaf cake
This moist, quick bread has a bright citrus flavor that is accentuated by a tangy sugar glaze.
Nutritional analysis per serving (based on 12 servings): Calories 356 (29% from fat)
carb. 58g
pro. 5gfat 12g
sat. fat 8g
chol. 90mg
sod. 204mgcalc. 34mg
fiber 1g
carb. 58g
pro. 5gfat 12g
sat. fat 8g
chol. 90mg
sod. 204mgcalc. 34mg
fiber 1g
Ingredients
- Butter and flour for preparing pan
- 3cups unbleached, all-purpose flour 1½teaspoons baking powder
- ¼teaspoon baking soda
- ½teaspoon kosher salt
- 11/3sticks (12 tablespoons) unsalted butter, melted and cooled to room temperature
- 2cups granulated sugar, plus ½ cup for glaze
- 1orange, zested and juiced
- 1lemon, zested and juiced
- 1lime, zested and juiced
- 4large eggs, room temperature
- 1teaspoon pure vanilla extract
- ½cup whole milk, room temperature
- 2tablespoons confectioners’ sugar, for glaze
Preparation
- Preheat oven to 350°F with the rack in the lower position. Butter and flour a 9-inch loaf pan. Reserve.
- Sift together the flour, baking powder, baking soda and salt in a small bowl. Reserve.
- Put the melted butter and sugar into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to combine and then increase to Speed 5 to cream, about 2½ to 3 minutes. Scrape the entire bowl.
- Decrease to Speed 3. Combine the citrus juices. Mix together the citrus zests. Add 1/3cup of the mixed juices and 2 tablespoons of mixed zests. Scrape the entire bowl. Add eggs, one at a time, and vanilla extract, and mix until fully incorporated. Scrape the entire bowl.
- mix on Speed 5 until sugar is dissolved, about 2 to 3 minutes. Decrease to Speed 2 and add confectioners’ sugar to thicken.
- When cake is just cool to touch, remove from pan, brush glaze all over top and sides of cake with a spatula or pastry brush. Allow cake to cool completely before slicing.
