Blood Orange Loaf Cake

Unbelievably moist and bursting with fresh blood orange flavor, this Blood Orange Loaf Cake is amazingly delicious, simple to make and not bitter at all. It looks beautiful and tastes even better with zesty blood orange glaze that adds just the right touch of sweetness - perfect for brightening up your day. You might also like Cranberry Orange Rolls.

If blood oranges are you favorite citrus, then you will enjoy this soft and moist Blood Orange Loaf Cake. It has just the right touch of sweetness and tartness, a perfect contrast between sweet and sour, amplified by the berry-like flavor of blood oranges. All you need is the ingredients you most likely have on hand and some blood oranges.

Why you'll love this Blood Orange Loaf Cake

• Amazing citrus flavor: This recipe uses the blood orange juice and zest -minus the bitter white pith, so every bite is packed with bright, natural citrus flavor. The simple glaze is also made with blood orange juice for extra burst of citrus flavor!
• Super moist: I find that since this Blood Orange Loaf Cake is made with both oil and sour cream, it comes out super moist. Also, it will get more moist as it sits (not that you want to let it sit for a super long time, especially if you're the one eating it:) but I usually make this a day ahead and let them sit in a loaf pan and serve it the next day. It will pull a ton of moisture out of the air and be more moist.

Why is it called blood orange?

Blood orange is citrus fruit that looks like an orange on the outside, but inside it's colored in deep red and looks bloody. It's because they are packed with antioxidants of that color called anthocyanins and lycopene. These are the pigments that give them that dark red color. It's truly a powerhouse of nutrients.

What does blood orange taste like?

I can assure you it doesn't taste like blood at all! To me the taste is somewhere between orange and a ruby grapefruit, and it's more comparable to grapefruit than to oranges, taste-wise. They have a slightly more grown-up flavor, a hint more bitterness than regular oranges. Somehow they are both sweeter and tarter at the same time.

Key Ingredients in Blood Orange Loaf Cake

• Eggs: Bind the dough and add richness - it's the glue that holds the cake together.
• Sugar: Both granulated and powdered sugar. I prefer using an organic powdered sugar because these usually use tapioca starch instead of cornstarch, and as a result they are less gritty and less "powdered sugar tasting".
• All-purpose flour: Use spoon-and-level method to measure instead of using measuring cups. It's better for accuracy because too much flour can make the dough dry.
• Vegetable oil: Use olive oil or canola oil.
• Blood orange juice: Use fresh juice, such as Lakewood or Natalie brand. You can also replace it with 100 percent Grapefruit juice and a squeeze of lime.
• Blood orange zest: Use fresh zest and please avoid the bitter white pith for the brightest citrus flavor.
• Sour cream: Adds moisture and richness to the dough and makes it quite velvety.
• Vanilla extract: Complements and contrasts the blood orange flavor beautifully.
• Baking powder and baking soda: Both soften the texture, add airy bubbles and add a slight melt-in-your-mouth feel.
• Salt: Balances sweetness and enhances blood orange flavor-don't skip it

How to make Blood Orange Loaf

Step 1: Begin by whisking together the eggs and granulated sugar until well blended. Next, stir in the vegetable oil, blood orange juice, sour cream, blood orange zest, and vanilla extract until the mixture is smooth.

Step 2: In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients. Mix until just combined; avoid overmixing to keep the cake tender. Pour the batter into the prepared loaf pan.

Step 3: Bake in the preheated oven at 350 F. for about 1 hour. Check for doneness by inserting a toothpick in the center-it should come out clean or with a few moist crumbs.

Remove the blood orange loaf cake from the oven and let it cool in the pan for about 10 minutes. Transfer itto a wire rack to cool completely.

Step 4. Make Glaze: In a small bowl, whisk together the powdered sugar and blood orange juice until smooth. Adjust the consistency if needed (a little more juice for a thinner glaze, or more powdered sugar for a thicker glaze).

Step 5: Once the cake is completely cooled, drizzle the glaze evenly over the top.

Tips for success

• Room temperature ingredients: For the best texture, make sure your eggs, sour cream, and blood orange juice are at room temperature. This helps the ingredients emulsify better and contributes to a more even rise.
• Use fresh blood oranges for juice and zest to maximize the flavor and natural sweetness. If you don't have blood oranges, you can substitute with a mix of orange juice and a small splash of pomegranate juice to mimic the unique color and tang.
• Let your loaf cool: Drizzle while the cake is cooled completely to avoid melting the glaze too quickly.
• Glaze tips: Are you sifting the powdered sugar? I find it doesn't incorporate right unless I sift it thoroughly. Also, adjust the glaze consistency by adding a bit more powdered sugar if it's too thin, or a splash of extra blood orange juice if it's too thick.

Can I make it gluten free?

For a gluten-free version, substitute with a gluten-free all-purpose flour blend. Keep in mind that the texture may differ slightly, so you might need to adjust the liquid amounts.

FAQ

Can I substitute blood orange juice and zest with regular orange? Yes, you can use regular orange juice and zest. However, keep in mind that blood oranges offer a unique color and slightly different flavor. To mimic that extra tang, you might add a splash of pomegranate juice or a little extra zest.

How do I know when the cake is done baking? Check for doneness by inserting a toothpick or cake tester into the center of the cake. It should come out clean or with a few moist crumbs.

What can I use instead of blood orange juice? Use 100 percent grapefruit juice with a squeeze of fresh lime or lemon.

Storage

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

You can also freeze the Blood Orange Loaf Cake. Once completely cooled, wrap it tightly in plastic wrap followed by aluminum foil. Thaw it overnight in the refrigerator before serving.

More citrusy recipes

• Lemon Blueberry Cake
• 2 Ingredient Lemon Bars
• Lemon Brownies
• Raspberry Lemon Loaf
• Lemon Thumbprint Cookies