This recipe can be cooked using different pans and each garnished differently.
Loaf Pan (Rustic & Linear)
Loaf Pan Baking: Bake at the same temperature (350°F / 175°C), but increase the time to 45–55 minutes. Because loaf cakes can easily brown on top before the inside is fully done, insert a toothpick deep into the absolute center of the loaf at the 45-minute mark. If it comes out with wet batter, keep baking. Check it every 3 minutes until the toothpick comes out clean or with just a few dry crumbs. The Linear Glaze: Whisk 1 cup of powdered sugar with 2 tablespoons of leftover lemon juice to create a thick, opaque glaze. Drizzle it back and forth over the top of the loaf, letting it artfully drip down the sides. The Top Stripe: Line a single row of mandarin orange slices right down the center spine of the loaf cake, pressing them lightly into the wet glaze so they stick.
A loaf cake looks best when decorated down its central. ridge, or dressed up slice-by-slice on individual plates.
9-Inch Round Cake Pan (Elegant & Centered); A round cake looks best when treated as a grand centerpiece. Decorate the cake as a whole before slicing it into wedges. The Citrus Crown: Arrange candied or sugared mandarin orange slices, and candied lemon slices, alternately, around edge of cake in a tight overlapping ring around the top outer edge of the cake (recipe for candying fruit, under tips and garnishes). Dust the entire top of the cooled cake with a snow-like layer of powdered sugar right before serving.
