Duck Egg Loaf Cake with Honey and Lemon
This Duck Egg Loaf Cake with Honey and Lemon is light and tender from the extra-large yolks and made both moist and gluten-free by using almond flour!
I have been so fortunate to come in contact with generous duck people who like to share their eggs 🙂 I first started baking with duck eggs about 20 years ago and still remember the first loaf of bread I made with them. It was so light and fluffy with the best color and texture. Since then I have experimented with a variety of cakes and some pretty decadent creme brûlée! Duck eggs are also just delicious to eat or use in savory preparations (think duck egg fried rice!) I’ve found that you can substitute duck eggs for chicken in almost any recipe. The extra-large yolk of duck eggs helps baked goods rise higher, so you’ll suddenly be enjoying the richest cookies, biggest cakes, and fluffiest pancakes around. As I do a fair amount of gluten-free baking, I have found that duck eggs really compensate for the lack of rise in some products. In this Duck Egg Loaf with Honey and Lemon, the duck eggs lighten up the typical weight of the almond flour, while adding beautiful color and richness to the batter. The cake is just airy and porous enough to soak up the wonderful honey lemon glaze, kissed with cardamom. I can only imagine that my Swedish relatives in the UP of Michigan were also enjoying their fair share of duck eggs, as old black and white photos show them roaming around the farm.
The Ingredients:
Key ingredient, of course, is duck eggs! Duck eggs have a large, deep golden yolk and are typically 50% larger than a regular chicken egg. Their shells are also a treat for the eyes. Compared with white or brown chicken eggshells, duck eggs come in a range of colors, including pale blue, blue-green, charcoal gray, and occasionally white.
Duck egg yolks get their deep color from carotenoids. These antioxidant powerhouses combine with lecithin and choline to give a boost for healthy cells and brain health, while the whites are rich in protein.
The recipe for Duck Egg Loaf Cake with Lemon and Honey was inspired by this glorious molded loaf pan from Nordic Ware in their new Spring collection.
I love Nordic Ware products and find that they consistently work for even baking and hold up well over the years. Below is the pan release spray that Nordic Ware recommends (and it works every time!)
The duck eggs are combined with honey, melted butter, vanilla and lemon. Almond and coconut flours along with baking powder, baking soda, cardamom and salt are mixed in. I have found that using a small amount of coconut flour helps to absorb the extra moisture that is often found in pure almond flour recipes.
The batter should be whisked by hand so as not to be overdone.
Pour the batter into the prepared pan and bake for about 45 minutes until golden brown.
The puffed loaf will sink slightly upon cooling.
When still slightly warm, invert the loaf cake to cool.
While the loaf is cooling, make the honey lemon glaze. This is a simple mixture of confectioner’s sugar, honey, lemon, butter and a touch more cardamom. The cardamom adds a wonderful warmth and Nordic feel to this recipe.
While the Duck Egg Loaf Cake is still slightly warm, pour on the glaze to soak in..
Use a pastry brush to coat all sides with the wonderful flavors.
The Duck Egg Loaf Cake with Honey and Lemon is now ready to slice and serve!
This cake is perfect for a springtime Fika, breakfast or dessert!
Duck Egg Loaf Cake with Honey and Lemon
Equipment
- 8-inch loaf pan
Ingredients
For the Loaf Cake:
- ½ cup melted unsalted butter
- ⅓ cup honey
- 4 duck eggs, whisked (substitute 6 large chicken eggs plus 2 yolks)
- 1 teaspoon vanilla extract
- Juice and zest of 1 large lemon, grated
- 1 ¼ cup fine almond flour
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon salt
For the Glaze:
- ½ cup confectioner's sugar
- 2 tablespoons melted unsalted butter
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- Pinch salt
Instructions
For the Loaf Cake:
- Preheat oven to 325°.
- Spray a molded loaf pan with baking release spray or oil a standard loaf pan.
- In a large bowl, combine the butter, honey, eggs, vanilla, lemon juice and zest and whisk until smooth.
- In a separate bowl, combine the almond and coconut flours, baking powder and soda, cardamon and salt. Add this mixture to the large bowl with the liquids and stir until smooth.
- Pour the batter into the prepared pan and bake for about 45 minutes until golden brown and a skewer inserted in the center comes out clean.
- Cool the loaf cake for 10 minutes in the pan, then carefully invert onto a cooling rack. Make the glaze while the loaf rests.
For the Glaze:
- Whisk together all ingredients until smooth.
- While the loaf cake is still slightly warm, pour the glaze over the decorative side (alternatively pour the glaze over the top of a standard loaf). Use a pastry brush to coat all sides with the glaze.
- Cool completely, slice and serve! Store the loaf wrapped in plastic in the refrigerator.
Notes
Tips for Success:
- If you do not have access to duck eggs, substitute 6 large chicken eggs plus 2 yolks.
- Be careful not to overmix the batter. A gentle mixing by hand is best.
