This moist, quick bread has a bright citrus flavor that is accentuated by a tangy sugar glaze.
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This moist, quick bread has a bright citrus flavor that is accentuated by a tangy sugar glaze.
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
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.