Blood Orange Loaf Cake (Printable)

Moist citrus loaf with blood orange, poppy seeds, and marzipan—ideal for tea time or special brunches.

# Ingredient List:

→ Cake

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8 1/2 ounces unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2 3/4 ounces marzipan, grated
10 - 1/2 cup blood orange juice
11 - 1/4 cup whole milk
12 - 1 teaspoon vanilla extract

→ Blood Orange Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons blood orange juice

# Directions:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
03 - In a large bowl, cream the softened butter, sugar, and blood orange zest until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Fold in the grated marzipan until evenly distributed throughout the mixture.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add the dry ingredients to the butter mixture in three parts, alternating with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined; do not overmix.
08 - Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
09 - Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle over the cooled cake and let set before slicing.

# Expert Suggestions:

01 -
  • The blood orange juice stains the crumb a gorgeous sunset pink that makes every slice feel like a celebration.
  • Marzipan adds moisture and a whisper of almond that lingers long after the last bite.
  • Its fancy enough for guests but forgiving enough for a weekday baking project.
  • The glaze sets into a glossy, jewel-toned finish that catches the light beautifully.
02 -
  • Room temperature ingredients are non-negotiable, cold eggs and butter will not cream properly and the batter will curdle.
  • Do not overmix once you add the flour or the cake will turn dense and chewy instead of tender.
  • Blood oranges vary in color, some batches are deep crimson and others are pale pink, but the flavor is always there.
  • Let the glaze set fully before wrapping or storing, or it will smear and lose its shine.
03 -
  • Grate the marzipan on the coarse side of a box grater while its still cold, it will crumble into the batter more evenly.
  • Zest the blood oranges directly over the sugar bowl so the oils fall into the sugar, it amplifies the citrus flavor.
  • If your glaze is too thick, add juice one teaspoon at a time, too thin and it will just run off the cake.
  • Use a skewer to poke a few holes in the warm cake before glazing, it helps the glaze soak in and adds another layer of moisture.
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