Three-Citrus Tea Cake

Ingredients

• 1.5 cup all-purpose flour
• 0.5 cup almond flour
• 1 cup granulated sugar
• 1.5 tsp baking powder
• 0.5 tsp fine sea salt
• 0.5 cup unsalted butter (Softened to room temperature)
• 3 large eggs (Brought to room temperature)
• 0.5 cup whole milk (Room temperature)
• 2 tsp orange zest (Finely grated)
• 1 tsp lemon zest (Finely grated)
• 1 tsp lime zest (Finely grated)
• 1.25 cup powdered sugar (For the glaze)
• 1 tbsp fresh orange juice (For the glaze)
• 1 tbsp fresh lemon juice (For the glaze)
• 1 tbsp fresh lime juice (For the glaze)

Steps

1. 1

   Allow the eggs, butter, and milk to come fully to room temperature. Position a rack in the middle of the oven and heat the oven to 350°F (180°C). Grease a 9-inch loaf pan and line it with parchment, leaving an overhang to lift out the finished cake.

2. 2

   In a medium bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt until evenly combined.

3. 3

   Add the softened butter to the dry ingredients. Using an electric mixer on low speed, mix until the butter is incorporated and the mixture resembles damp, sandy crumbs.

4. 4

   In a separate bowl or large measuring cup, whisk together the eggs, milk, orange zest, lemon zest, and lime zest.

5. 5

   Add about two-thirds of the egg mixture to the flour mixture. Beat on medium speed until smooth, then scrape down the bowl. Add the remaining egg mixture and beat until the batter is smooth and aerated, about 1 minute.

6. 6

   Scrape the batter into the prepared loaf pan and smooth the surface. Tap the pan gently on the counter to release large air bubbles.

7. 7

   Bake until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, about 1 hour 15 minutes. If the top browns too quickly, tent it loosely with foil during the final portion of baking.

8. 8

   Cool the cake in the pan for about 15 minutes. Use the parchment overhang to lift it onto a wire rack and cool completely before glazing.

9. 9

   In a small bowl, whisk the powdered sugar with the orange juice, lemon juice, and lime juice until smooth and thick enough to coat the cake. Add a few drops of juice or a little more powdered sugar if needed to adjust the consistency.

10. 10

    Drizzle the citrus glaze over the completely cooled loaf. Let the glaze set briefly, then slice and serve.

Notes

The source page is membership-gated and does not expose the original ingredient list or instructions in the supplied text. The ingredient quantities and method above are a low-confidence reconstruction based on the visible description of the cake, reverse-creaming technique, almond flour, three citrus fruits, and one 9-inch loaf. Store leftovers in an airtight container at room temperature for up to three days. Cold eggs or butter can make the batter stiff and prevent proper aeration.

Nutrition per serving

• dessert
• tea cake
• loaf cake
• baked
• citrus
• almond flour
• vegetarian