A citrus packed blood orange loaf cake topped with a tart blood orange icing. Cut a slice and start dreaming about summer!
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