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Citrus Glazed Gingerbread Loaf Cake

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A moist and tender gingerbread loaf infused with warm spices and deep molasses flavor, finished with a bright citrus glaze. This lighter take on classic gingerbread is perfectly balanced and ideal for breakfast, dessert, or an afternoon treat.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 to 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1/3 cup (79 ml) molasses
  • 1/3 cup (79 ml) very warm water
  • 1 1/2 cups (180 g) cake flour
  • 1/2 cup (60 g) all purpose flour
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup (135 g) light or dark brown sugar
  • 1 teaspoon finely grated orange zest
  • 1/2 cup (118 ml) olive oil or neutral oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (118 ml) buttermilk, room temperature
  • 1 cup (120 g) powdered sugar, sifted
  • 2 to 3 tablespoons freshly squeezed orange juice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
  2. In a small bowl, mix warm water and molasses until combined.
  3. In a medium bowl, whisk cake flour, all purpose flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  4. Rub orange zest into brown sugar until fragrant. Whisk in oil, egg, and vanilla until smooth.
  5. Stir in molasses mixture.
  6. Add dry ingredients and buttermilk in alternating additions, beginning and ending with dry ingredients. Mix gently.
  7. Pour batter into prepared pan and smooth top.
  8. Bake 45 to 55 minutes, until a toothpick inserted in center comes out clean or with moist crumbs.
  9. Cool in pan 15 to 20 minutes, then transfer to a wire rack to cool completely.
  10. Whisk powdered sugar and orange juice to make glaze. Pour over cooled loaf and let set before slicing.

Notes

  • Substitute lemon juice and zest for a lemon glaze variation.
  • Replace warm water with hot coffee for deeper flavor.
  • Fold in chopped walnuts or pecans for added texture.
  • Store at room temperature up to 3 days or refrigerate up to 5 days.
  • Freeze unglazed loaf up to 2 months and glaze after thawing.

Nutrition

Find it online: https://savorymomskitchen.com/citrus-glazed-gingerbread-loaf-cake/