Citrus Loaf Cake

This loaf cake is simply delicious and can be customized with any citrus fruit you have on hand! We used blood oranges for their bold, tart flavor and for the pop of color. This citrus cake can be enjoyed any time of day, it’s a perfect addition to your breakfast or even a sweet treat at the end of the day.

PREP TIME: 20 minutes
COOK TIME: 30-45 minutes
YIELD: 2 small loaves or 1 large loaf



  • ¾ cup butter, softened
  • 1 1/3 cup sugar
  • 2 large eggs
  • ¼ cup fresh citrus juice
  • 1 tablespoon fresh citrus zest
  • ¼ cup milk
  • ¼ cup sour cream
  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt


  • 1 ½ cup powder sugar sifted
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Method of Preparation

1. Preheat the Wolf Convection Oven to 325° on the Convection Mode. Grease two small or one large loaf pan.
2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar until well combined and fluffy, about 2 minutes.
3. Add the eggs and mix to combine then add the sour cream, milk, citrus zest, and citrus juice until well combined.
4. Whisk the flour, salt, and baking powder together then slowly add to the wet mixture. Mix until fully combined.
5. Add the mixture to the loaf pans and place on the center rack of the oven. Bake for 30 to 45 minutes, or until a toothpick comes out clean when poked into the center of the cake.
6. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
7. When the cake is finished baking, let it cool for 15-30 minutes before removing it from the pan. Pour the icing overtop, slice, serve, and enjoy!

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