Halve the fruits and squeeze to get 1/3 cup juice.

Servings: Makes one 9-by-5-inch loaf (about 8 servings) 1. Make the Cake: Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray. 2. In the bowl of an electric mixer ...

Fresh citrus adds its pucker in three ways to this olive oil-based loaf cake from Lodge Bread Co. pastry chef Julia Webb. First, orange zest is ground into the sugar to sweeten the batter, then its ...

1. Set the oven at 350 degrees. Very lightly film a 9-by-5-inch loaf pan with oil. Line the pan with a large sheet of parchment paper, pressing it in with your fingertips, leaving a small amount of ...

The days may be getting longer (by mere seconds) but we're still deep in the dark days of winter. To brighten things up, there's no better flavor for baking than citrus. Sweet and tart — some ...

I first saw the recipe for Limoncello Lemon Loaf on a Southerner’s Notebook blog, a wonderful cooking blog, hosted by Carolyn, a great cook and long-time friend of mine. Carolyn’s blog had a link to ...

As we near the spring equinox and gravitate toward brightness in both the sky and in the kitchen, here’s a citrus-forward cake with bold flavor from zest, as well as tenderness from yogurt and ...

I typically don’t allow any complaining about winter until April, because we live in Wisconsin, and by now you should know what you’re getting into (which in winter, could be anything). But this ...

What makes this lemon loaf stand out is the addition of orange blossom water. Distilled from orange flowers, it encapsulates the heady scent of blooming citrus trees. It’s that perfumed air I catch on ...