Citrus Loaf Cake with Buttermilk Glaze and Candied Citrus Slices

Makes : 2 loaves 

Ingredients:

• 2 cup sugar

• 1/3 cup fresh citrus zest ( lemon, orange, grapefruit)

• 3 cups all purpose flour

• 1 tablespoon baking powder

• 2 teaspoons salt

• 1 teaspoon ground cardamom

• 1 cup unsalted butter, softened

• 4 large eggs

• 1 1/4 cups buttermilk

• 1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 F.

2. Spray 2 - 9x 5“ loaf pans with baking spray, line bottom of pan with parchment paper, and spray again. Set aside.

3. In a medium bowl, combine sugar and zest. Using your fingertips, rub mixture together until combined. Let mixture sit for at least 10 minutes.

4. Meanwhile, in a separate medium bowl whisk together flour, baking powder, salt, and cardamom, set aside.

5. In a large bowl, beat butter and sugar mixture at medium-high speed with a mixer until creamy, about 3 minutes. Add eggs, one and a time, beating well after each addition. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Add vanilla, beating to combine.

6. Divide batter between prepared pans. Reduce oven temperature to 325 F.

7. Bake until a wooden pick inserted near the center comes out clean, about 55 minutes to 1 hour, let cool in pans on wire rack for 10 minutes. Remove to wire racks to let cool completely.

8. Spoon Buttermilk Glaze over each loaf. Garnish with candied citrus slices. Store covered in the refrigerator for up to three days.

Buttermilk Glaze:

• 1 cup confectioners sugar

• 3 tablespoons buttermilk

• 1/2 vanilla extract

In a small bowl, whisk together all ingredients until smooth. Use immediately .

Tips:

*Make sure all ingredients are at room temperature.

*Mix well after each egg addition.

*Don’t over mix.

*Don’t over bake.