Triple Citrus Tea Loaf

Butter and flour for preparing pan

3            cups unbleached, all-purpose flour 1½        teaspoons baking powder

¼           teaspoon baking soda

½           teaspoon kosher salt

11/3                  sticks (12 tablespoons) unsalted butter, melted and cooled to room temperature

2            cups granulated sugar, plus ½ cup for glaze

1            orange, zested and juiced

1            lemon, zested and juiced

1            lime, zested and juiced

4            large eggs, room temperature

1            teaspoon pure vanilla extract

½           cup whole milk, room temperature

2            tablespoons confectioners’ sugar, for glaze

Nutritional analysis per serving (based on 12 servings): Calories 356 (29% from fat) • carb. 58g • pro. 5g

• fat 12g • sat. fat 8g • chol. 90mg • sod. 204mg
  • calc. 34mg • fiber 1g

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 1/3   cup 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.