Dorie Greenspan is a James Beard Award-winning author of more than a dozen cookbooks whose latest production, 2025\u2019s \u201cDorie\u2019s Anytime Cakes,\u201d is a homage to simple but show-stopping baked treats.<\/p>\n
\nGreenspan\u2019s recipe for a citrus loaf cake \u2013 which is lovingly illustrated by Nancy Pappas, like other recipes in the book \u2013 relies on winter\u2019s bounty of fresh lemons, grapefruits, clementines and other fruits. In other words, it\u2019s timed perfectly for the holiday season. A feature is that it can be made completely dairy-free, thanks to the use of olive oil, which bakes it to a deep golden-brown color.<\/p>\n
What citrus should you use? Greenspan adds these notes: \u201cThe most play-aroundable ingredient in this recipe is the citrus, of course. See what you like most \u2014 maybe it\u2019ll be the sharpness of lemons and limes or the sweetness of oranges, or a mix of both. I like a mild olive oil in this cake, but you might want to play up the olive flavor by using a stronger oil. And you might want to add a little vanilla or maybe a shot of dark rum or an aromatic orange liqueur.\u201d<\/p>\n
Makes 8 to 10 servings<\/p>\n
1 3\/4 cups all-purpose flour
\n2 teaspoons baking powder
\n1\/2 teaspoon fine sea salt
\n1\/4 teaspoon baking soda
\n1\/3 cup sugar
\nAbout 3 citrus fruits (see above note on what to use)
\n3 large eggs, at room temperature
\n1\/2 cup honey
\n1\/2 cup plus 2 tablespoons olive oil OR \u2013 to make a version with dairy \u2013 1\/2 cup olive oil plus 3 tablespoons unsalted butter, melted
\nCitrus marmalade for glazing, such as Korean honey-citron marmalade (optional)<\/p>\n
Center a rack in the oven and preheat it to 350 degrees. Butter an 8 1\/2-inch loaf pan or coat the interior with baker\u2019s spray and place it on a baking sheet.
\nPut the flour, baking powder, salt and baking soda in a large bowl and whisk to blend.
\nPut the sugar in another bowl. Finely grate the zest from the citrus over the sugar \u2013 you want about 3 tablespoons of zest \u2013 and then reach in and use your fingers to smush and press the ingredients together until the sugar is moist and fragrant.
\nHalve the fruits and squeeze to get 1\/3 cup juice.
\nAdd the eggs and honey to the sugar and whisk until smooth, then blend in the juice. Add the egg-sugar mixture to the dry ingredients in three additions, using a flexible spatula to gently mix the batter. Then slowly incorporate the olive oil (or the blend of oil and melted butter). You\u2019ll have a thick, smooth batter with a light sheen. Pour it into the pan and gently jiggle the pan to even the batter.
\nBake for about 50 minutes, or until the cake is tall, dark and handsome and a tester inserted deep into the center comes out clean; check the cake after 30 minutes, and if it\u2019s getting too dark too quickly, tent it lightly with foil or parchment. Transfer the cake to a rack and let sit for 5 minutes, then unmold it and turn it right side up onto the rack. If you want to glaze the cake, do it now; otherwise, just allow the cake to cool to room temperature.
\nTo make the (optional) glaze: Bring a few spoonfuls of marmalade with a splash of water just to a boil in a saucepan, stirring to melt the jam, or do this in a microwave. Brush the glaze over the warm cake.<\/p>\n
Wrapped well, the cake will keep for about three days at room temperature. If you have the patience, wrap it and wait a day before slicing and serving. You can freeze it for up to 1 month, but if it\u2019s been glazed, the jam might get a bit watery \u2013 not fatal. Thaw the cake in the wrapper.<\/p>\n
Dorie Greenspan’s Mix-It-Up Citrus Loaf Cake is a delicious and versatile dessert perfect for the holiday season. With its dairy-free option and ability to be made with various types of citrus, it’s a great choice for anyone looking to try something new.<\/p>\n
Q: Can I use any type of citrus fruit for this recipe?
\nA: Yes, you can use a combination of citrus fruits such as lemons, limes, oranges, and grapefruits.
\nQ: Is this recipe dairy-free?
\nA: Yes, this recipe can be made dairy-free by using olive oil instead of butter.
\nQ: How long can I store the cake?
\nA: The cake can be stored at room temperature for up to 3 days or frozen for up to 1 month.
\nQ: Can I glaze the cake with anything other than citrus marmalade?
\nA: Yes, you can experiment with different types of glazes, such as a simple powdered sugar glaze or a chocolate glaze.<\/p>\n","protected":false},"excerpt":{"rendered":"
Introduction to Dorie Greenspan’s Citrus Loaf Cake Dorie Greenspan is a James Beard Award-winning author of more than a dozen cookbooks whose latest production, 2025\u2019s \u201cDorie\u2019s Anytime Cakes,\u201d is a homage to simple but show-stopping baked treats. Greenspan\u2019s recipe for a citrus loaf cake \u2013 which is lovingly illustrated by Nancy Pappas, like other recipes […]<\/p>\n","protected":false},"author":4,"featured_media":22502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-22500","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i3.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2025\/11\/SJM-L-THANKSGIVING-E-1109-01.jpg?w=1400px&strip=all&w=1400&resize=1400,1145&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/22500"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=22500"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/22500\/revisions"}],"predecessor-version":[{"id":22503,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/22500\/revisions\/22503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/22502"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=22500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=22500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=22500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}