Honey Tangerine Loaf Cake recipe
by Happy Bake Day
Prep: 15 mins
Bake: 50 mins
Total: 1.5 hours
Ingredients
For the cake:
- ½ cup unsalted butter, melted
- ¼ cup honey
- 8 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon honey tangerine zest from Local Fare Jax
- 2¼ cups cake flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 honey tangerine, thinly sliced from Local Fare Jax
For the glaze:
-
- ½ cup powdered sugar
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
Instructions
- Preheat oven to 300℉. Lightly grease a 9×5 loaf pan with baker’s spray and line the bottom with parchment paper. Set aside.
- Make the cake: In a large bowl, combine butter, honey, eggs, vanilla extract, and tangerine zest. Whisk well.
- In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients. Mix until smooth.
- Arrange the tangerine slices on the bottom of the loaf pan, slightly overlapping the edges, if needed.
- Pour the batter into the prepared loaf pan, only filling until ¾ of the way full. Use a silicone spatula to evenly spread the batter in the pan, and gently tap pan on a hard surface to remove any air bubbles.
- Bake loaf cake for 50-60 minutes, or until a cake tester inserted into the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack to begin cooling and remove the parchment paper. Place the wire rack on a baking sheet lined with aluminum foil.