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Hibiscus Lemon Loaf Cake with Cream Cheese Swirl
Dolce Flav
Rated 5.0 stars by 1 users
Category
Hibiscus Extract
Author:
Dolce Flav
Servings
10
Prep Time
20 minutes
Cook Time
40 minutes
This Hibiscus Lemon Loaf Cake combines floral hibiscus-infused batter with bright citrus undertones and finishes with a creamy honey-sweetened spread. Dried hibiscus flowers are first steeped with honey and lemon juice to release their deep, tangy flavor. The resulting infusion is stirred into a buttery, tender loaf cake, then baked until golden. Once cooled, the cake is paired with a rich, tangy cream cheese spread that’s lightly sweetened with honey to complement the hibiscus notes. It’s an elegant, moisture-rich dessert perfect for tea-time, brunch, or gifting.
Ingredients
For the Hibiscus-Infused Cake
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1 cup dried hibiscus flowers
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½ cup boiling water
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3 tbsp honey
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1 tbsp fresh lemon juice
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2½ cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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1 tsp salt
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6 tbsp unsalted butter
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¼ cup vegetable oil
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1 cup granulated sugar
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3 large eggs
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¾ cup whole milk
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2 tsp pure vanilla extract
For the Cream Cheese Spread
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8 oz cream cheese
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¼ cup sour cream
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¼ cup honey
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½ tsp pure vanilla extract
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⅛ tsp salt
Directions
Steep Hibiscus Flavor: Combine dried hibiscus, boiling water, honey, and lemon juice in a bowl. Mash to extract flavor and steep until most liquid is absorbed, about 15 minutes.
Prepare Batter: Preheat oven to 350 °F (175 °C). Line a 9×5-inch loaf pan and coat lightly with baking spray. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream & Combine: In another bowl, beat butter until creamy. Add oil and sugar until light and fluffy. Gradually beat in eggs. Mix alternately the dry ingredients and milk into the butter mixture until just combined.
Add Hibiscus Infusion & Bake: Stir in vanilla and the hibiscus infusion. Pour batter into prepared pan. Bake for 35–40 minutes—rotate halfway—until a tester inserted into center comes out clean.
Cool Loaf: Let cake rest in pan for 10 minutes, then invert onto a rack and cool completely before spreading.
Make Cream Cheese Spread: Beat cream cheese until smooth. Add sour cream, honey, vanilla, and salt, and continue beating until evenly creamy.
Serve: Spread the cream cheese mixture over the cooled loaf. Slice and enjoy this floral, tangy, and creamy treat.
Recipe Note
10 FAQ
What gives this loaf its hibiscus flavor?
The cake uses dried hibiscus flowers steeped with honey and lemon juice for a bold floral-tangy infusion.
Can I substitute hibiscus powder for flowers?
Yes—powdered hibiscus can work. Use a smaller amount to taste as it's concentrated.
How should I store the cake?
Wrap the loaf and refrigerate for up to 3 days; bring to room temperature before serving for best flavor.
Can the cream cheese spread be made ahead?
Absolutely—prepare up to a day in advance and refrigerate.
Is honey necessary in the infusion?
It's optional but helps balance the tartness of hibiscus and lemon and adds natural moisture.
Can I use regular sugar instead of honey?
For the infusion, you can—but the depth of sweetness from honey is uniquely complementary.
What if I don’t have sour cream for the spread?
You can substitute with Greek yogurt, but it may be tangier.
Will the hibiscus color transfer to the cake?
Expect a subtle pink-ish hue mixed into the loaf, especially where the infusion disperses.
Can I make it gluten-free?
Try using a 1:1 gluten-free flour blend; texture may be slightly denser.
Can this cake be frozen?
Yes—freeze the plain loaf (without spread) wrapped well for up to 1 month. Thaw before adding the cream cheese topping.