Sam's Citrus Loaf
Sam's Citrus Loaf
Ingredients
For the Batter
- 300 grams high grade flour, or cake flour
- 150 grams white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons citrus zest, equal orange and lemon
- 2 eggs
- 200 ml milk
- 100 grams butter, melted
- 40 grams oil
For the Citrus Syrup
- 200 ml freshly squeezed citrus juice, from mandarin, lemon, and orange
- 70 grams sugar
- 1/4 teaspoon salt
- 1 tablespoon citrus zest, from orange and lemon
Instructions
- 1
Preheat your oven to 180°C (350°F) on bake setting.
⏱️ 10 min•🌡️ 180
- 2
In a large bowl, thoroughly combine the dry ingredients for the batter: high grade flour (or cake flour), white sugar, baking powder, salt, and citrus zest (equal parts orange and lemon).
⏱️ 5 min
- 3
Add the wet ingredients for the batter to the dry mixture: eggs, milk, melted butter, and oil. Gently mix everything together until just combined, being careful not to overmix.
⏱️ 5 min
- 4
Line a standard-sized cake loaf tin (approximately 23cm x 13cm) with baking paper.
⏱️ 2 min
- 5
Pour the prepared batter into the lined loaf tin, spreading it evenly.
⏱️ 1 min
- 6
Bake in the preheated oven for 45 minutes, or until a skewer inserted into the center of the loaf comes out clean.
⏱️ 45 min•🌡️ 180
- 7
While the loaf is baking, prepare the citrus syrup. In a small saucepan, combine the freshly squeezed citrus juice (mandarin, lemon, and orange), sugar, and salt. Heat gently until the sugar is completely dissolved.
⏱️ 5 min
- 8
Once the sugar is dissolved, remove the saucepan from the heat and stir in the citrus zest (orange and lemon).
⏱️ 1 min
- 9
Immediately after removing the loaf from the oven, pour the hot citrus syrup evenly over the entire surface of the loaf.
⏱️ 1 min
- 10
Allow the loaf to cool completely to room temperature before slicing and serving. This allows the syrup to fully absorb and set.
⏱️ 60 min
Kitchen Tools
Sam's Citrus Loaf
For the Batter
- 300 grams high grade flour, or cake flour
- 150 grams white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons citrus zest, equal orange and lemon
- 2 eggs
- 200 ml milk
- 100 grams butter, melted
- 40 grams oil
For the Citrus Syrup
- 200 ml freshly squeezed citrus juice, from mandarin, lemon, and orange
- 70 grams sugar
- 1/4 teaspoon salt
- 1 tablespoon citrus zest, from orange and lemon
Instructions
- 1
Preheat your oven to 180°C (350°F) on bake setting.
⏱️ 10 min•🌡️ 180 - 2
In a large bowl, thoroughly combine the dry ingredients for the batter: high grade flour (or cake flour), white sugar, baking powder, salt, and citrus zest (equal parts orange and lemon).
⏱️ 5 min - 3
Add the wet ingredients for the batter to the dry mixture: eggs, milk, melted butter, and oil. Gently mix everything together until just combined, being careful not to overmix.
⏱️ 5 min - 4
Line a standard-sized cake loaf tin (approximately 23cm x 13cm) with baking paper.
⏱️ 2 min - 5
Pour the prepared batter into the lined loaf tin, spreading it evenly.
⏱️ 1 min - 6
Bake in the preheated oven for 45 minutes, or until a skewer inserted into the center of the loaf comes out clean.
⏱️ 45 min•🌡️ 180 - 7
While the loaf is baking, prepare the citrus syrup. In a small saucepan, combine the freshly squeezed citrus juice (mandarin, lemon, and orange), sugar, and salt. Heat gently until the sugar is completely dissolved.
⏱️ 5 min - 8
Once the sugar is dissolved, remove the saucepan from the heat and stir in the citrus zest (orange and lemon).
⏱️ 1 min - 9
Immediately after removing the loaf from the oven, pour the hot citrus syrup evenly over the entire surface of the loaf.
⏱️ 1 min - 10
Allow the loaf to cool completely to room temperature before slicing and serving. This allows the syrup to fully absorb and set.
⏱️ 60 min