Jump To Recipe

Introducing my favorite kind of loaf cake: golden, plush, and buttery; filled with pockets of berries and scented with citrus. This is the cake that I carve off a sliver at a time, needing just one more taste after breakfast, lunch, and dinner.

Citrus Berry Tea Cake

Topped with a bright citrus drizzle, this everyday cake is a canvas for your favorite blend of fresh berries and citrus. Bake it for your next weekend brunch (or for those afternoons that seem to require a slice of cake) and watch every last crumb blissfully disappear.

Citrus Berry Tea Cake

Citrus Berry Tea Cake

Print

Citrus Berry Tea Cake

  • Yield: 1 loaf, 12 slices

Ingredients

Cake

  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 tsp lemon zest
  • 1 tsp lime zest
  • 1/4 cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1/2 tsp vanilla bean paste (or extract)
  • 1/4 cup plain fat-free Greek yogurt, at room temperature
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1 cup fresh raspberries
  • 1/2 cup fresh blueberries

Glaze

  • 1/2 Tbsp unsalted butter, melted
  • 1/2 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 1/2 tsp lemon zest
  • 1/2 tsp lime zest
  • 1 Tbsp milk
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 350Β°F and and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve 1 tablespoon mixture to toss with berries. Place sugar and citrus zest in a food processor and pulse for one minute.
  2. Beat butter and citrus-sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Toss berries with flour mixture; add to batter and fold in gently just until incorporated.
  3. Pour batter into prepared pan; smooth top with an offset spatula. Bake for 70 to 75 minutes, until edges are golden, cake springs back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to carefully lift cake from pan; cool completely on wire rack.
  4. For the glaze, whisk together melted butter, powdered sugar, salt, lemon zest, lime zest, milk, and lemon juice in a small bowl. Drizzle glaze over cooled cake and let set before serving. Store leftovers in an airtight container in the refrigerator.

Notes

Inspired by Diala’s Kitchen.


Nutrition

  • Calories: 200
  • Carbohydrates: 36

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

Desserts for You

YOUR WEEKLY DESSERT FIX IS JUST ONE CLICK AWAY

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

18 comments

  1. Laura, if this tea cake is as delicious as it looks, it will be over the top! i like your words, ” a canvas for the fresh fruits and berries.”

    Grammy

  2. Oh my goodness. This would be a very deadly cake to have laying around as I could see myself noshing on it every time I passed. And since my place is small. . .I would be passing it every couple of minutes. But somehow, I just can’t resist that juicy center. It’s so pretty.

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY