Blood Orange Loaf Cake

The smell hit me before I even opened the oven door—sweet, floral, almost perfumed with citrus and almond. I had squeezed those blood oranges by hand that morning, their deep crimson juice staining my fingertips like I'd been painting. The marzipan had been a last-minute whim, grated into the batter on instinct more than recipe. When I sliced into that first loaf, the crumb was so tender it practically sighed, dotted with tiny black seeds and streaked with ruby from the glaze.

I made this for a friend who was visiting from Berlin, someone who grew up on proper European cakes. She took one bite, closed her eyes, and said it tasted like spring in Vienna. We ate it with black tea on the back porch, the glaze still tacky and sweet on our fingers. That day it wasn't just cake, it was the kind of quiet afternoon you want to stretch out forever.

Ingredients

• All-purpose flour: The backbone of the crumb, I sift mine if I remember but honestly it works fine either way.
• Baking powder: Make sure it's fresh or the cake won't rise with that airy lift you want.
• Salt: Just a pinch to wake up the sweetness and keep everything balanced.
• Poppy seeds: They add little bursts of texture and a faint earthy flavor that plays so well with citrus.
• Unsalted butter: Softened to room temperature so it creams properly with the sugar, creating that fluffy base.
• Granulated sugar: I use regular white sugar because it lets the blood orange flavor shine without competing.
• Blood orange zest: This is where the magic lives, all those oils release the most incredible fragrance when you rub the zest into the sugar.
• Large eggs: Room temperature eggs blend smoother and help the batter emulsify beautifully.
• Marzipan: Grate it on the coarse side of a box grater so it melts into pockets of almond sweetness throughout the loaf.
• Blood orange juice: Freshly squeezed is non-negotiable, the flavor is brighter and the color more vivid than anything bottled.
• Whole milk: Adds richness and moisture, you can use two percent but whole gives the best crumb.
• Vanilla extract: A quiet backdrop that rounds out all the other flavors without shouting.
• Powdered sugar: For the glaze, it dissolves instantly into the juice and sets with a slight sheen.
• Blood orange juice for glaze: Add it a tablespoon at a time until the glaze is thick but pourable, like heavy cream.

Instructions

Prepare the pan and preheat:

Line your loaf pan with parchment so the cake releases cleanly, and get the oven going to 175°C. I like to let the oven preheat fully so the bake is even from the start.

Mix the dry ingredients:

Whisk the flour, baking powder, salt, and poppy seeds together in a bowl and set it aside. This ensures everything is evenly distributed before it hits the wet ingredients.

Cream butter, sugar, and zest:

Beat the softened butter with sugar and blood orange zest until it looks pale and fluffy, about three minutes. The zest releases its oils into the sugar, perfuming the whole batter.

Add the eggs:

Crack them in one at a time, beating well after each addition so the batter stays smooth and emulsified. If it looks a little curdled, don't panic, it will come together.

Fold in the marzipan:

Gently mix the grated marzipan into the batter until it's evenly scattered throughout. You'll see little flecks of it, and they'll melt into sweet almond pockets as it bakes.

Combine the liquids:

Whisk together the blood orange juice, milk, and vanilla in a small bowl. Having them combined makes the alternating step so much easier.

Alternate dry and wet:

Add the flour mixture in three additions, alternating with the juice mixture, starting and ending with flour. Mix just until you don't see streaks, overmixing makes the cake tough.

Pour and smooth:

Scrape the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any big air bubbles.

Bake until golden:

Slide it into the oven and bake for 45 to 55 minutes, checking with a toothpick at the 45-minute mark. The top should be golden and spring back lightly when touched.

Cool in stages:

Let the cake rest in the pan for ten minutes, then turn it out onto a wire rack to cool completely. If you glaze it while warm, the glaze will soak in instead of sitting on top.

Make and apply the glaze:

Whisk powdered sugar with blood orange juice until smooth and just thick enough to coat the back of a spoon. Drizzle it over the cooled cake and let it set for about fifteen minutes before slicing.

Save

One Sunday morning I brought a slice of this to my neighbor, an older woman who bakes less now but used to teach pastry classes. She took a bite, paused, and said the poppy seeds reminded her of her grandmother's lemon cake from decades ago. We stood in her doorway talking about citrus and almonds and old recipes for twenty minutes. That's when I realized this cake has a way of unlocking memories, even in people who've never tasted it before.

Storing and Keeping It Fresh

This loaf actually improves after a day, the flavors meld and the crumb gets even more tender. I keep mine wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. If you want to freeze it, wrap it well before glazing and it will keep for up to two months. Thaw it on the counter, then glaze it fresh and no one will ever know it wasn't baked that morning.

Serving Suggestions

I love serving this with a pot of Earl Grey, the bergamot echoes the citrus in the cake beautifully. It's also stunning on a brunch table alongside fresh berries and whipped cream. For something fancier, a small glass of chilled Prosecco makes it feel like a proper celebration. Sometimes I'll toast a slice lightly and spread it with salted butter, which sounds odd but trust me, the contrast is incredible.

Variations and Swaps

If you can't find blood oranges, regular navel or Cara Cara oranges work, though you'll lose that gorgeous ruby hue. Almond paste can replace marzipan for a deeper, less sweet almond flavor. I've also made this with a splash of Grand Marnier in the glaze, which adds a grown-up edge that's perfect for dinner parties.

• Try lemon zest and juice for a brighter, sharper version.
• Swap poppy seeds for finely chopped pistachios for color and crunch.
• Add a handful of fresh or frozen raspberries folded into the batter for tart bursts throughout.

Save

Every time I pull this loaf from the oven, I'm reminded that baking doesn't have to be complicated to feel special. It's just butter, citrus, and a little bit of almond magic, but somehow it turns an ordinary afternoon into something worth remembering.

Recipe Questions & Answers

→ Can I use regular oranges instead of blood oranges?

Yes, you can substitute regular oranges, but you'll lose the distinctive ruby color and slightly berry-like flavor that blood oranges provide. The cake will still be delicious with a classic orange taste.

→ How do I know when the loaf cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden and spring back when lightly touched.

→ Can I make this cake ahead of time?

Absolutely. This loaf cake actually improves after a day as the flavors meld. Store it in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

→ What can I use instead of marzipan?

Almond paste is the closest substitute and will give a deeper almond flavor. Alternatively, you can use finely ground almonds mixed with a bit of sugar, though the texture will be slightly different.

→ Why is my glaze too thick or too thin?

Adjust the consistency by adding more powdered sugar to thicken or more blood orange juice to thin. The glaze should be pourable but thick enough to coat the back of a spoon.

→ Can I add other ingredients to this cake?

Yes! Consider adding white chocolate chips, chopped pistachios, or a swirl of raspberry jam for extra flavor and texture. Just fold them in gently at the end to avoid overmixing.