Mini Citrus Loaf Cake
A mini citrus loaf cake that delivers big, bright flavour. Use any citrus fruit you have on hand.
Servings: 4
Ingredients
- 1/4 c. sugar
- 1 tsp. citrus zest I used orange zest, but any citrus zest will do
- 1 egg; room temperature & beaten
- 4 tsp. vegetable oil
- 1/2 tsp. vanilla extract
- 4 tsp citrus juice I used orange juice, but any citrus juice will do
- 1/2 c. all purpose flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- pinch salt
- pinch cardamom (optional)
- 4 tsp sour cream
Instructions
- Preheat oven to 350ºF. Grease and gently flour a mini loaf pan, making sure to tap out any excess flour. Set aside.
- In a medium bowl, rub citrus zest into sugar until moist.
- Add beaten egg to the sugar mixture and whisk until light and fluffy. Whisk the oil, vanilla extract, and citrus juice into this mixture and set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, cardamom (if using), and salt.
- Alternate the dry ingredients and sour cream into the wet mixture (starting and ending with the flour mixture).
- Pour the batter into the prepared pan and bake for approximately 30 minutes (or until a toothpick inserted into the middle of the cake comes out clean).
- Allow the cake to cool in the pan for about 10 minutes. Invert the cake onto a wire rack and allow to completely cool. Serve with fresh whipped cream and berries, if desired. Enjoy!
Notes
Feel free to double the recipe and bake in a standard 8.5 x 4.5 loaf pan. Bake for an additional 10 minutes, making sure to check for doneness at around 35 minutes.