Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. I sometimes make the cake a day or two before serving and store it wrapped at room temperature.

Can I use olive oil instead of butter?

You can, but the texture will change. Olive oil gives a looser crumb and a different mouthfeel. If you try it, use a mild-flavored oil and reduce the oil amount slightly. Consider adding poppy seeds for balance.

My cake browned too fast on top. What should I do next time?

Cover it loosely with foil when it has reached a golden color and continue baking until the center tests clean. Also check if your oven runs hot with an oven thermometer and lower the temperature by 25 degrees if needed.

How can I make it more moist?

Add a half cup of ricotta or a tablespoon of syrup brushed on after baking. Also avoid overbaking. Pulling the cake out when a toothpick comes out with a few moist crumbs ensures tenderness.

Is this recipe suitable for a celebration desserts table?

Absolutely. Keep the loaf whole for a casual table or dress slices with glaze and candied peel for a more formal look. It pairs beautifully with espresso and other small sweets.

Easy Citrus Loaf Cake 2026

Description

A simple and comforting citrus loaf cake, perfect for afternoon coffee or family gatherings.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk (whole recommended)
Zest of 1 lemon
Zest of 1 orange
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and milk.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
Fold in the citrus zest.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

This cake can be dressed with a glaze or served plain. It stays soft if wrapped well and can be refrigerated or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 16g
Sodium: 200mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg