Citrus Loaf Cake with Buttermilk Glaze

Citrus Loaf Cake with Buttermilk Glaze and Candied Citrus Slices

Makes 2 (9×5-inch) loaves

2 cups sugar
⅓ cup fresh citrus zest (lemon, orange, grapefruit)
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon ground cardamom
1 cup unsalted butter, softened
4 large eggs
1¼ cups whole buttermilk
1 tablespoon vanilla extract
Buttermilk Glaze (recipe follows)
Candied Citrus Slices (recipe follows)

1. Preheat oven to 350°. Spray 2 (9×5-inch) loaf pans with baking spray; line bottom of pan with parchment paper, and spray again. Set aside.
2. In a medium bowl, combine
   sugar and zest. Using your
   fingertips, rub mixture together until combined. Let mixture sit for at least 10 minutes.
3. Meanwhile, in a separate medium bowl, whisk together flour, baking powder, salt, and cardamom; set aside.
4. In a large bowl, beat butter and citrus sugar at medium-high speed with a mixer until creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
5. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Add vanilla, beating to combine.
6. Divide batter between prepared pans. Reduce oven temperature to 325°. Bake until
   a wooden pick inserted near the center comes out clean, 55 minutes to 1 hour and 10
   minutes. Let cool in pans on wire rack for 10 minutes. Remove to wire racks to let cool completely. Spoon Buttermilk Glaze over each loaf. Garnish with Candied Citrus Slices. Store, covered, in refrigerator for up to 3 days.

Candied Citrus Slices

Makes about 4 cups

6 cups cold water
2 lemons, sliced thin
2 navel oranges, sliced thin
1 pink grapefruit, sliced thin
2½ cups sugar

1. In a medium saucepan over high heat, combine 4 cups
   water and all citrus slices. Bring mixture to a boil. Reduce heat to medium, and simmer for 10 minutes. Drain, reserving liquid and citrus slices. Repeat process using reserved liquid. Drain, discarding liquid, and set slices aside.
2. In the same saucepan, add remaining 2 cups water and sugar. Cook over medium heat, stirring occasionally, until sugar dissolves. Reduce heat to low; add citrus slices, and simmer for approximately 25 minutes, being careful not to let the sugar caramelize. Remove from heat, and drain.
3. Spray a piece of parchment paper with cooking spray. Place slices onto parchment, and let dry for at least 6 hours or overnight.
4. Store in an airtight container in the refrigerator for up to 1 week.

Buttermilk Glaze

Makes 1½ cups

1 cup confectioners’ sugar
3 tablespoons whole buttermilk
½ teaspoon vanilla extract

1. In a small bowl, whisk together all ingredients until smooth. Use immediately.