Blood Orange Loaf Cake (Printable Version)

Moist loaf cake bursting with blood orange flavor, poppy seeds, and almond-rich marzipan for afternoon tea.

# What You Need:

→ Cake

01 - 1¾ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8½ tablespoons unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2¾ ounces marzipan, grated
10 - ½ cup blood orange juice
11 - ¼ 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 Steps:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom and sides with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
03 - In a large bowl, cream softened butter, sugar, and blood orange zest together until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Fold grated marzipan into the butter mixture until evenly distributed throughout.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add dry ingredients to the butter mixture in three alternating additions with the blood orange mixture, beginning and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour batter into the prepared loaf pan and smooth the top with a spatula for even baking.
09 - Bake for 45 to 55 minutes until a toothpick inserted into the center emerges clean.
10 - Cool in the pan for 10 minutes, then turn out onto a wire rack and allow to cool completely.
11 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle over the cooled cake and allow glaze to set before slicing.

# Expert Advice:

01 -
  • The marzipan melts into the crumb, creating pockets of sweet almond richness that make every bite feel a little indulgent.
  • Blood orange juice and zest give this loaf a bright, floral citrus flavor that feels special without being fussy.
  • Poppy seeds add a delicate crunch and a hint of nuttiness that balances the sweetness beautifully.
  • The glaze sets into a glossy, tart-sweet coating that makes the cake look bakery-perfect.
02 -
  • Grate the marzipan while it is cold, it will crumble and stick if it warms up in your hands.
  • Do not overmix once you add the flour or the cake will bake up dense and tunnelled instead of tender.
  • Blood oranges vary in sweetness and tartness, taste your juice and adjust the glaze sugar if needed.
  • Always let the cake cool completely before glazing or the icing will melt and disappear into the crumb.
03 -
  • Zest the blood oranges before juicing them, it is much easier and you will get more flavorful oils.
  • Let the batter rest for five minutes before pouring it into the pan, it helps the poppy seeds hydrate and the gluten relax.
  • Use a skewer to poke a few holes in the warm cake and brush it lightly with extra blood orange juice for an even more intense citrus hit.
  • If your glaze is too thick, add juice a teaspoon at a time until it drizzles smoothly off the spoon.
Go Back