This Blood Orange Loaf Cake with Glaze will make you dream of summer year round. It’s moist, full of citrus flavor and topped with a sweet glaze.
Blood oranges are in season for a short time, so it’s best to be on the hunt for them between December and May. When I found these, I was tickled pink and dreamed of all the recipes I could create. Blood Oranges heavily resemble an orange on the outside, but when you cut into it, the flesh can range from beautiful hues of pinks to ruby reds to burgundies. Their flavor is sweet and tart, and they’re full of nutrition, specifically Vitamin C and fiber. What’s not to love?
It gets even better, Blood Orange juice can easily replace and add a different flavor for the citrus element in any recipe that uses citrus fruit, including lemons, limes or grapefruits. By adding the zest, it creates greater flavor, and for this particular Blood Orange Loaf Cake with Glaze, by using Greek yogurt and canola oil, it creates a healthier loaf cake, if there really is such a thing when you have loaf AND cake in the same title. 🙂
If I squeezed one blood orange, I squeezed 10 for this Blood Orange Loaf Cake with Glaze. I’m certain they come in larger sizes; however, the ones I used were about the size of “Cuties,” which are snack size oranges that can be purchased in the produce section. Despite the amount of blood oranges I juiced, it was 1,000% worth the time and effort. Not to mention the beautiful hue of blush pink the blood oranges gave the glaze for this Blood Orange Loaf Cake with Glaze. It was definitely love at first sight.
This Blood Orange Loaf Cake with Glaze will add a dessert to your summer spread that will satisfy all sweet teeth. On a hot day, try it with a scoop of vanilla ice cream and garnish with some zest, you cannot go wrong.
Blood Orange Loaf Cake with Glaze
Servings: 8-10 Slices
Prep Time: 15 Minutes
Cook Time: 50-75 Minutes
Blood Orange Loaf Cake
- 1 1/2 Cup All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 Cup Greek Yogurt, plain
- 1 Cup Sugar
- 3 Eggs
- Zest of Two Blood Oranges
- 1/3 Cup Blood Orange Juice, freshly squeezed
- 1 tsp Vanilla Extract
- 1/2 Cup Canola Oil
- 1 Cup Confectioners Sugar
- 3-4 Tbsp Blood Orange Juice, freshly squeezed
- 1 tsp Zest
- Preheat oven to 350 degrees. Grease and flour loaf pan and set aside.
- In a medium bowl, whisk flour, baking powder and salt.
- In a separate large bowl, combine the yogurt, sugar, eggs, orange zest, orange juice and vanilla. Using a stand or hand mixer, whisk until all ingredients are well combined.
- While continuing to mix, slowly add the dry ingredients and mix just until combined.
- Pour the canola oil into the batter and mix until well combined.
- Pour batter into the prepared loaf pan, gently lay thinly cut slices of blood oranges on top of the batter and bake for 50 – 110 minutes. Note: different ovens heat at different temperatures and it might take less time or more time.
- While the loaf is baking, prepare the glaze by whisking the blood orange juice and confectioners sugar until a glaze is formed. If it’s too thick, more blood orange juice can be added until desired consistency is reached. If the glaze is too thin, more confectioners sugar can be added until desired consistency is reached.
© 2017 Biscuits & Savvy
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