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Blood Orange Loaf Cake

A citrus packed blood orange loaf cake topped with a tart blood orange icing. Cut a slice and start dreaming about summer!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 people
Calories 360kcal
Author foodnessgracious


  • 1 stick unsalted butter at room temp
  • 1 1/4 cups sugar
  • 2 whole eggs
  • 2 tbsp blood orange zest
  • 8-9 whole blood oranges
  • 1 1/2 cups all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 pinch salt
  • 2 tbsp fresh squeezed blood orange juice
  • 1/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 1/2 tbsp blood orange juice

For the syrup

  • 2 tbsp sugar
  • 1/2 cup water
  • 1 tbsp blood orange juice


  • Preheat the oven to 350 degrees F. Grease an 8 inch x 4 inch loaf pan and line with parchment paper.
  • Using a stand mixer beat the butter and sugar until creamy.
  • Scrape down the bowl and add the eggs one at a time beating well. Add the zest and mix through.
  • Combine the flour, baking powder, baking soda and salt.
  • In a small bowl mix together the 2 tbsp orange juice, buttermilk and vanilla.
  • Add half of the flour and half of the buttermilk mixture to the creamed batter and mix. Scrape down the bowl and repeat with the remaining flour and buttermilk mixture. Mix until well combined.
  • Transfer the batter to your prepared loaf pan and spread it out evenly.
  • Peel 2-3 blood oranges and slice into thin rounds.
  • Cover the surface of the loaf with the orange circles and place in the oven.
  • Bake for 60-70 minutes and the top springs back when gently pushed with a finger. 
  • Let cool and then mix the powdered sugar and 2 1/2 tbsp orange juice until smooth and lump free.
  • To make the syrup, combine sugar, water and juice in a pan and bring to a boil
  • Let the syrup simmer for five minutes until slightly thickened and then brush over the cake.
  • Pour the glaze over the cake and spread to cover all of it. 


Recipe slightly adapted from Ina Garten and The Food Network


Calories: 360kcal