Citrus Butter Loaf Cake

By chelyc13

Ingredients

• FOR THE GLAZE:
• 1/2 lb cold unsalted butter, diced, plus more for the pan
• 2 cups all purpose flour, plus more for the pan
• 1 1/2 cups sugar
• Grated zest of 2 lemons
• Grazed zest of 1 orange
• 5 large eggs, at room temperature
• 3 tablespoons buttermilk at room temperature
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh orange juice
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3 tablespoons buttermilk
• 1 tablespoon honey

Preparation

Step 1

Preheat the oven to 375. Butter and flour a loaf pan.

In the bowl of a standing mixer, toss the butter, sugar, lemon zest, and orange zest together until the butter is coated. Attach the bowl to the mixer with the paddle and beat on medium speed until it is homogeneous and no lumps of butter remain, 5 minutes. Add the eggs, one at a time, scraping down the bowl with a rubber spatula between additions.

Meanwhile, stir together the buttermilk, lemon juice, and orange juice. Sift together the 2 cups flour and the baking powder in a bowl and sprinkle the salt over the top.

With the mixer on low speed, alternately add the dry and wet ingredients to the butter mixture in 3 additions, beginning and ending with the dry.

Stop the mixer to scrape down the bowl several times and mix just until smooth. Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 15 minutes.

Reduce the oven temperature to 325 and continue baking for 35 to 40 minutes, rotating the pan halfway through, until the cake is golden brown and a tester inserted into the thickest part comes out clean. Leave the oven on.

Meanwhile, to make the glaze, in a small bowl, stir together the buttermilk and honey until combined. When the cake is done, brush the glaze evenly over the surface and return the cake to the oven; bake for 5 minutes longer. Cool the cake completely in the pan on a rack before inverting and slicing to serve.