Recipes Desserts:

Citrus-Poppy Olive Oil Loaf

Athena Calderone
Citrus-Poppy Olive Oil Loaf

Ingredients

CAKE
• Nonstick vegetable oil spray
• 1¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• Zest from 2 lemons
• Zest from 1 orange
• 1¼ cups granulated sugar
• 2 large eggs
• ¾ cup olive oil
• ½ cup buttermilk (yogurt or coconut milk great alternatives)
• ¼ cup Vin Santo
• 1 tablespoon poppy seeds
GLAZE
• 3/4 cup confectioners sugar
• Juice from on lemon
• Juice from 1/2 orange
• Zest from on orange

Method

 Preheat oven to 350°. Coat a loaf pan with nonstick spray and line with a parchment paper
• Whisk flour, baking powder, baking soda, and salt in a medium bowl.
• Zest orange and lemon and combine with granulated sugar in a large bowl, massage zest with citrus to release essential oils. Add eggs and whisk to blend. Whisk in oil, milk, and Madeira. Whisk in dry ingredients until batter is smooth. Scrape into prepared pan; smooth top.
• Bake until golden brown and a tester inserted into the center of the cake comes out clean, 50 minutes.
• Whisk confectioners sugar and citrus juices until smooth. Add orange zest
• Let cake cool on a wire rack. Once cake is slightly cooled drizzle glaze over cake.
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