If you are longing for springtime on this January day, then this easy blood orange loaf cake is just what you need! This buttery loaf cake is full of bright, citrusy flavors that make the perfect wintertime treat to transport you to warmer days! Top it with this fun, pink, blood orange glaze for one bright and cheery dessert!
Thanks to Butter of Europe for supplying samples to help me write this post today! This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!
I really like winter and all of the cozy desserts that come along with it. But, I really start to get excited when it is citrus season again! All of the oranges and delicious treats that you can make with citrus are perfect for winter, but also remind you that spring is on the way!
Like I said before, this blood orange loaf cake is the perfect treat if you’re ready for some brighter flavors! It’s so easy to whip up and is one of the most tender and buttery loaf cakes that I’ve made. Think of it as a citrusy pound cake. And there is one secret ingredient that makes this blood orange loaf cake extraordinary! Want to know what it is? Read on!
Why You Should Use European Butter in this Blood Orange Loaf Cake Recipe
When Butter of Europe approached me and asked if I’d like to try some of their European butters, I couldn’t resist! Is butter a love language? If so, I think it’s mine.
For this Blood Orange Loaf Cake, I used Président® Butter and oh. my. word. Never have I tasted such deliciously creamy and flavorful butter! (Ok – if you’re not a butter lover, sorry if this is a weird conversation for you).
European butter has a high fat content which makes it ideal for baked goods. Many bakers choose to use European butter because it creates extra flaky pastries, tender cakes, fluffy quick breads and melt-in your mouth cookies. I noticed that using a higher fat content butter made my loaf cake extra flavorful and super tender. I’m sold!
My Norwegian grandpa was OBSESSED with butter – he used to get his own personal stick of butter at holidays! He’d put butter on everything. And he lived a long and happy life – because of butter, of course! So, maybe that’s where my love of butter came from? Either way, I found these facts about butter super interesting, and I think you will too!
- Butter is the only fatty substance that naturally contains Vitamin A which helps improve vision, growth and helps fight off infections.
- Butter contains Vitamin D which is essential for binding calcium to the bones and helps improve the immune system.
- There is a common misconception that butter is higher in calories than oil, but the opposite is actually true. One tablespoon of butter is 75Kcal whereas one tablespoon of oil is 90Kcal.
- Butter can be frozen for up to two months, so you can always have butter on hand to add to baked goods, veggies, salad dressings and more!
Ok, so basically butter is super healthy for you, right?! That’s what I’m reading here.
Which means, as part of your healthy New Year’s resolutions, you should DEFINITELY make this blood orange loaf cake. It’s part of a balanced diet!
I hope that you enjoy this bright and buttery loaf cake! As always, be sure to tag me in your photos on Instagram if you make my recipe or use #bucketsofyum in your photos! I love to see what you are baking.
If you like this blood orange loaf cake, then you might also like my Cranberry Citrus Coffee Cake too!
Easy Blood Orange Loaf Cake
Ingredients
For the Blood Orange Loaf Cake
- 8 tbsp unsalted Président® butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 tbsp blood orange zest (from about 1 large orange)
- 3 tbsp blood orange juice (from about 1 large orange)
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ cup plain, full-fat Greek yogurt
For the Blood Orange Glaze
- 1 cup powdered sugar (sifted)
- 1 tbsp whole milk
- 2 tbsp blood orange juice
- 1 tbsp plain, full-fat Greek yogurt
- pinch of salt
Instructions
For the Blood Orange Loaf Cake
- Preheat oven to 350°F and line a 9×5 inch loaf pan with parchment paper and spray with cooking spray (I like to use Pam for Baking!). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the Président® butter and sugar on medium-high speed until light and fluffy (about 3 minutes).
- With the mixer on medium-low speed, add the eggs one at a time, scraping the bowl between additions if needed.
- Add the vanilla extract, blood orange zest and blood orange juice to the bowl. Mix on low speed until combined, but do not overmix.
- In a separate bowl, whisk together the flour, salt, baking soda and baking powder. With the mixer on low speed, add the dry ingredients, alternating with the Greek yogurt. Do not overmix.
- Pour the batter into prepared pan and level out the top with a spatula or knife.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool on a wire rack for 20 minutes before removing from the pan to cool completely.
- Glaze cooled cake, slice and serve!
For the Blood Orange Glaze
- In a medium bowl, whisk together all of the ingredients until smooth. If too thick, add in a bit more milk. If too thin, add in more powdered sugar. The glaze should be thick enough to stick to the cake but thin enough to pour.
Notes
- Cake can be stored in an airtight container in a cool place for up to 3 days.
- This recipe was tested at high altitude (5,800 feet) and works well as written above.
