Blood Orange Loaf Cake (Printable Version)

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

# What You'll Need:

→ Cake

01 - 1 3/4 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 - 200 grams 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

# How To Make It:

01 - Preheat oven to 350 degrees Fahrenheit. 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 the 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 alternating additions with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour the batter into the prepared loaf pan and smooth the top surface.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle over the cooled cake and let set before slicing.

# Expert Advice:

01 -
  • The blood orange gives it this gorgeous blush color that makes every slice feel like a celebration.
  • Marzipan melts into the crumb and adds a secret almond richness you can taste but not quite place.
  • Poppy seeds add gentle texture and a whisper of nuttiness that balances all that citrus brightness.
  • It stays moist for days, which means you can bake it ahead and it only gets better.
02 -
  • Do not skip rubbing the zest into the sugar, it releases the essential oils and makes the flavor so much more intense.
  • If your marzipan is too soft to grate, freeze it for ten minutes first.
  • Alternate the dry and wet ingredients carefully or the batter can curdle or become dense.
  • Let the cake cool completely before glazing or the sugar will dissolve and run right off.
03 -
  • Weigh your flour if you can, it makes a huge difference in getting the crumb just right.
  • Use a light hand when folding in the final additions, the batter should look barely mixed.
  • Let the glazed cake sit uncovered for an hour so the glaze sets with a slight shine instead of staying sticky.
  • If the top is browning too fast, tent it loosely with foil halfway through baking.
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