This loaf cake is moist, tart, tangy, sweet, and bright, and it's made with 50% almond flour and half of the sugar of traditional loaf cakes. You can use any citrus you like. We've mixed lemons and limes here, but a mix of oranges, pink lemons, and tangerines would be divine too. The Golden Turmeric gives the cake a gorgeous yellow glow, and adds digestive warming roots and spices.
We experimented with substituting half of the all-purpose flour with almond flour, although you could always try playing with this ratio. We've left out half of the sugar because we don't think it's necessary to make a delicious cake, especially when paired with a sweet hibiscus glaze. You could also leave out the white sugar altogether. We've subbed half the butter with Greek yogurt which adds creamy and tangy notes to each bite.
If your batter looks dry, fold in a little vegetable oil or milk. If your batter looks too runny, add a bit more flour one tablespoon at a time. You could certainly sift together the dry ingredients before adding them to the wet, but we don't think it's required.
Serve with a Calming Adaptogen chai latte as you usher in the Spring.
- Zest from 2 - 3 lemons, limes, tangerines or other citrus
- 1 stick room temperature butter
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup lemon, lime, or other citrus juice
- 1 cup Greek yogurt
- 1 1/4 cup all purpose flour
- 1 1/4 cup almond flour
- 1/2 tsp salt
- 1 tsp Golden Turmeric
- 2 teaspoons baking powder
For the Hibiscus Glaze
- 2 tbl dried hibiscus flowers
- 1/2 cup near boiling water
- 1 1/2 cup powdered sugar or substitute with monk fruit powdered sugar
- Preheat the oven to 350 degrees F. Prepare a loaf pan by buttering the inside of the pan, and lining it with buttered parchment paper.
- Zest the citrus into a large mixing bowl. Add the sugar and combine with the zest using your fingers until it has the consistency of sand. Add room temperature butter and whisk until creamy. Add eggs, vanilla extract, citrus juice, yogurt and whisk until the batter has the consistency of scrambled eggs.
- Add the dry ingredients and gently whisk to incorporate until the batter just comes together and is light and fluffy. Use a spatula to scoop the batter into the prepared loaf pan.
- Bake for 45 minutes to one hour until a cake tester comes out clean.
To make the Hibiscus Glaze
Add hibiscus flowers to boiling water and steep until red. Strain the tea into a bowl with the powdered sugar and whisk until a runny, pourable glaze is achieved. Add more hibiscus tea if the glaze is too thick, or more powdered sugar if the glaze seems too thin.
Wait for the cake to cool before pouring the glaze evenly over the surface.
Detailed steps in the carousel below.