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Citrus Buttermilk Loaf

This delightful and easy loaf uses up any citrus on hand

Course Breakfast, Dessert
Keyword citrus cake, loaf
Prep Time 10 minutes
Cook Time 1 hour
Servings 8

Ingredients

  • 1 1/2 Cups Granulated Sugar
  • 2 Eggs
  • Citrus Zest from 1 orange, lemon or lime
  • 1/4 Cup Freshly Squeezed Citrus Juice orange, mandarin, lemon, lime or combo
  • 1/4 Cup Buttermilk add to citrus juice to make 1/2 a cup liquid in total
  • 1/2 Cup softened unsalted Butter
  • 2 Cups Flour
  • 3 Teaspoons Baking Powder

Instructions

  1. Preheat the oven to 375 degrees and line a 10"x4" baking loaf pan with parchment paper, making sure it exceeds the sides.
  2. Zest the fruit into the bowl of the electric mixer.
  3. Add the sugar and eggs into the bowl and cream together with the stand mixer on low or medium.
  4. Juice the citrus fruit into a 1 cup measuring glass (anywhere from 1/8 cup to 1/3 cup of juice is fine).
  5. Add buttermilk to the measuring cup to bring the liquid level up to 1/2 cup.
  6. Mix liquid into the electric mixer.
  7. Once combined, add the softened butter to the mixer. Mix until the butter is in small flecks and pieces (it will never fully incorporate).
  8. Add in the flour and baking powder together and mix on low until combined.
  9. Pour the batter into the parchment lined loaf pan, spreading evenly.
  10. Bake for 60 minutes or until a toothpick comes out of the centre evenly.
  11. Use the overhanging parchment paper as a handle to lift the loaf from the pan to a cooling rack.
  12. Peel back the paper from the sides and allow to cool completely on the rack.
  13. Serve slices warm or room temperature.
  14. Store any cooled cake, covered at room temperature.

Recipe Notes

This loaf gets very brown while baking, which adds to the flavour. Rely on a toothpick inserted in the centre to tell when it is fully cooked.