Description
This Sticky Treacle Citrus Loaf is a delightful blend of rich treacle sweetness and fresh citrus zing. Perfectly moist and sticky with a luscious citrus glaze, this loaf combines the deep flavors of molasses with the bright notes of orange and lemon, making it a crave-worthy treat for any time of day.
Ingredients
Scale
For the Loaf:
- 200 g (1 cup) all-purpose flour
- 150 g (3/4 cup) brown sugar
- 100 g (1/2 cup) unsalted butter, softened
- 2 large eggs
- 100 ml (1/2 cup) treacle (or molasses)
- 100 ml (1/2 cup) milk
- Zest of 1 orange
- Zest of 1 lemon
- Juice of 1 orange
- Juice of 1 lemon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Citrus Glaze:
- 100 g (1/2 cup) icing sugar (powdered sugar)
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-5 minutes, to create a smooth base for the batter.
- Add Eggs and Treacle: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the treacle until the mixture is fully combined and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for even distribution of leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and finish with the dry ingredients, mixing only until just combined to keep the batter tender.
- Add Citrus Zest and Juice: Fold in the zest of the orange and lemon along with the juice from both fruits. Expect the batter to be thick and sticky, which will help give the loaf its moist texture.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before glazing.
- Make the Citrus Glaze: In a small bowl, whisk together the icing sugar, orange juice, and lemon juice until smooth. Adjust the liquid quantity to reach a pourable consistency.
- Glaze the Loaf: Once the loaf is completely cool, drizzle the citrus glaze over the top, letting it drip down the sides for an attractive finish and an added burst of citrus flavor.
- Slice and Serve: Slice the loaf with a sharp knife and serve on a simple white plate to highlight the loaf’s beautiful color and texture.
Notes
- Ensure the butter is softened for easier creaming with the sugar.
- Using fresh citrus zest and juice is key to getting bright and fresh flavors in the loaf and glaze.
- Do not overmix the batter once the flour is added to keep the loaf tender.
- The loaf pan size is important; a 9×5 inch pan works best for even baking.
- Allow the loaf to cool fully before glazing to prevent the glaze from melting.
