Easy to make and packed with winter citrus, this cake is super soft, flavorful and will stay perfect for days!
If you don’t feel like measuring citrus zest with teaspoons, you can just use this rule – you need: one lime, one large lemon and one large (or two medium) oranges. This is about enough of zest and you can’t really go wrong with using more than I did.
About the pan size: If you don’t have a 12-inch (30-cm) bread loaf pan, that’s perfectly fine. Use any other loaf pan you have, just know that a different sized pan will give you a differently shaped loaf. I like narrow pans because they give this cake some height.
If you’re using a different pan, watch your loaf cake after the 30 minute mark to avoid burning it. You can also make this cake in mini loaf pans. If you do that watch them carefully after 15-20 minutes, because they’ll bake faster than a regular loaf.
You can also add different varieties of citrus fruit, like blood oranges or mandarins. Or, if you can’t find anything but lemons, simply use those in place of everything else.