Blood Orange Loaf Cake (Printable)

Zesty blood orange loaf with poppy seeds and marzipan—moist, aromatic, and perfect for tea time or special occasions.

# What You'll Need:

→ Cake

01 - 1 ½ cups all-purpose flour
02 - 1 ½ 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 - 4 fluid ounces blood orange juice
11 - ¼ cup whole milk
12 - 1 teaspoon vanilla extract

→ Blood Orange Glaze

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

# How To Make It:

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 the eggs one at a time, mixing well 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—avoid overmixing.
08 - Pour the batter into the prepared loaf pan and smooth the top surface.
09 - Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool 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 marzipan melts into the batter and creates pockets of sweet almond richness you won't expect.
  • Blood orange juice and zest give it a floral, slightly tart brightness that feels elegant without trying too hard.
  • It stays moist for days, so you can bake it ahead and actually enjoy it all week long.
02 -
  • Don't skip grating the marzipan, if you try to mix it in as a chunk, it won't distribute evenly and you'll lose that soft almond richness.
  • Room temperature ingredients are key, cold eggs or butter will cause the batter to curdle and the texture won't be as tender.
  • The cake might look a little pale when it comes out, but the glaze adds color and the flavor deepens as it cools.
03 -
  • Add a tablespoon of orange liqueur to the glaze for a grown-up version that's perfect for dinner parties.
  • If you can't find marzipan, almond paste works too, just add a tablespoon of powdered sugar to balance the texture.
  • Use a light hand when folding in the flour, you want to see a few small streaks rather than overmix and lose the tenderness.
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