Citrus Bread (really cake)
2 sticks butter, softened
2 1/2 cups sugar, divided
4 large eggs
zest from 2 medium/large lemons
zest from 2 medium oranges
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/4 cup freshly squeezed lemon juice
1/2 cup freshly squeezed orange juice
3/4 cup whole milk
1 tsp pure vanilla extract
2 cups powdered sugar
1 1/2 TBSP freshly squeezed lemon juice1 1/2 TBSP freshly squeezed orange juice
Preheat the oven to 350°. Grease and flour 2 loaf pans.
In a large bowl cream the butter and 2 cups sugar until light and fluffy, about 5 minutes. Add in the eggs, one at a time, and zest from lemons and oranges.
In a small bowl whisk together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, milk, and vanilla. Add the flour and milk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a toothpick comes out clean. Remove from oven and cool in pan for 10 minutes.
While the bread is cooling combine 1/2 cup granulated sugar with 1/2 cup orange juice in a small saucepan and cook over low heat until the sugar dissolves. Remove the bread from the pans and set them on a rack set over a tray or sheet pan. Slowly spoon the orange syrup over them allowing the syrup to soak in. Cool the bread completely.
For the glaze, combine the powdered sugar and juices in a bowl, whisking until smooth. Pour over the tops of the bread and allow the glaze to drizzle down the sides.