Citrus & Spice Soda Bread

  • 1 1/2 C AP flour
  • 1/2 C whole wheat or rye flour
  • 1/2 t kosher salt
  • 1/2 t baking soda
  • 1 1/2 t baking powder
  • 6 T unsalted butter
  • 5 T demerara or turbinado sugar, divided
  • 1/2 t cardamom
  • 1/2 t cinnamon
  • 1/4 t mace
  • 1 egg
  • zest of 1 medium lemon
  • zest of 1 small orange
  • 1/3 C lemon & orange juice
  • 1/4 C buttermilk

Sift together all dry ingredients. Cut the butter into the flour mixture with a pastry blender or your fingers until it resembles small peas. After zesting your lemon and orange, juice them into a small bowl and measure out 1/3 C of the juice, reserving the remainder for another use or recipe. In a small bowl mix together the egg, lemon and orange zests, 3 T of the sugar, citrus juice and buttermilk.

Add to the dry ingredients and mix until just combined. Gather into a ball and place in a buttered 8″ cake pan. Press lightly into a disc and sprinkle with 1-2 T of the remaining sugar. Bake at 375°F for 35 minutes or until lightly browned and firm to the touch.  Let rest for 10 minutes, and then slice into wedges with a bread knife and serve with butter and jam and/or honey.


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