Easy Blood Orange Loaf Cake
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!
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 9x5 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.
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