Lemon-Infused Loaf Cake with Candied Kumquats and a Silky Icing Glaze

Why You’ll Love This Recipe

This lemon loaf cake is a bright, citrus-forward dessert that combines a moist, buttery crumb with the bold zest of fresh lemons. Topped with thin slices of candied kumquats and a smooth icing glaze, this cake is both visually elegant and refreshingly tangy. It’s the perfect balance of sweet and tart, making it ideal for spring and summer gatherings, afternoon tea, or even as a sophisticated brunch centerpiece. The candied kumquats bring a slightly bitter citrus note that elevates this loaf from simple to stunning.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder and baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Fresh lemon juice and zest

• Whole milk or buttermilk

• Vanilla extract

• Kumquats, thinly sliced and deseeded

• Water and sugar (for candying kumquats)

• Powdered sugar (for icing glaze)

Directions

1. Preheat the oven. Preheat to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper and lightly grease the sides.

2. Prepare the candied kumquats. In a small saucepan, combine equal parts sugar and water. Bring to a simmer and add thinly sliced kumquats. Cook for 10–12 minutes until translucent. Remove from heat and let them cool in the syrup.

3. Mix the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

4. Cream butter and sugar. In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.

5. Add flavorings. Mix in the lemon zest, juice, and vanilla extract.

6. Alternate mixing. Add the dry ingredients in three additions, alternating with milk or buttermilk, starting and ending with flour. Mix just until combined—do not overmix.

7. Bake. Pour the batter into the prepared loaf pan. Smooth the top and bake for 45–55 minutes, or until a skewer inserted in the center comes out clean.

8. Cool. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Make the glaze. Whisk powdered sugar with a little lemon juice until smooth and pourable.

10. Decorate. Spoon the glaze over the cooled loaf and decorate with candied kumquat slices. Let set before slicing.

Servings and Timing

Servings: 8–10 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling & Decorating Time: 45 minutes
Total Time: ~1 hour 55 minutes

Variations

• Citrus swap: Use oranges, limes, or Meyer lemons instead of lemon for a different citrus profile.

• Nutty version: Add finely chopped pistachios or almonds to the batter for texture.

• Mini loaves: Bake in mini loaf pans for individual servings; adjust baking time to 25–30 minutes.

• Gluten-free: Use a 1:1 gluten-free baking flour blend.

• Herbal twist: Add chopped rosemary or thyme to the glaze for a subtle savory note.

Storage / Reheating

• Room temperature: Store in an airtight container for up to 3 days.

• Refrigeration: Keeps well in the refrigerator for up to 5 days. Bring to room temperature before serving.

• Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.

• Reheating: Gently warm slices in the microwave for 10–15 seconds if desired.

FAQs

1. What do candied kumquats taste like?

They are sweet, tangy, and slightly bitter with a fragrant citrus peel flavor. When candied, the bitterness is mellowed and balanced by the syrup.

2. Can I make this loaf without kumquats?

Yes, simply omit them or replace with lemon slices or zest. The loaf is still flavorful on its own.

3. Why did my cake sink in the middle?

Overmixing the batter, underbaking, or opening the oven too early can cause the center to collapse.

4. Can I use oil instead of butter?

You can substitute an equal amount of neutral oil, though the flavor will be less rich and the crumb slightly different.

5. Do I have to candy the kumquats myself?

You can use store-bought candied kumquats, but homemade yields fresher flavor and a better texture.

6. How thick should the glaze be?

The glaze should be thick enough to coat the back of a spoon but still pourable. Adjust with lemon juice or powdered sugar as needed.

7. Can I double this recipe?

Yes, you can double and bake in two loaf pans or one large bundt pan. Adjust baking time accordingly.

8. Can I make it vegan?

Yes, use a vegan butter substitute, plant-based milk, and egg alternatives like flax eggs.

9. How long should the loaf cool before glazing?

Allow it to cool completely—at least 30 minutes—before applying glaze to prevent it from melting.

10. What’s the best way to store leftover candied kumquats?

Store them in their syrup in an airtight jar in the fridge for up to 2 weeks. Use them as garnish on other desserts or in cocktails.

Conclusion

This Lemon-Infused Loaf Cake with Candied Kumquats and a Silky Icing Glaze is a citrus lover’s dream—bright, fragrant, and beautifully textured. The tang of fresh lemon pairs seamlessly with the slight bitterness of candied kumquats, while the soft, buttery cake provides the perfect base. Whether served as a light dessert or an elegant tea-time treat, this loaf cake is as pleasing to the eye as it is to the palate

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