Has anyone else been feeling a little demotivated
these days this year? I count my blessings everyday, but I can’t seem to shake the lethargy that is 2020.
For many of us, this year has been playing out like a dark, twisted version of Groundhog Day. Each day that passes feels more or less the same, but with each passing day, things surprisingly manage to get worse. It’s as though the world has been both static and dynamic all at once, leaving people like myself in a semi-permanent anxious/confused/irritated/sluggish state. Basically, 2020 has proven to be one giant, uncontrollable, dumpster fire. But rather than dwell on the woes that enveloped most of this year (ha!), I thought I would share a feel-good, mini citrus loaf cake recipe to warm up any bleak day.
It’s no surprise that the remedy for many of my cheerless days is cake. Citrus infused baked goods make me (and my belly) happy, and this mini loaf cake is no exception. It’s moist, zesty, and bright. Best yet, it comes together in no time at all, can be made with any citrus fruit you have on hand, and is the perfect size for guilt-free indulgence between 2 people. This mighty mini loaf is sure to bring a burst of sunshine on even the dreariest of days.
Mini Citrus Loaf Cake
- 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
- 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!