The addition of zest, glaze, and a candied citrus garnish heightens the subtle blood orange flavor in this orange loaf cake, which manages to be moist without being dense.
Blood Orange Loaf Cake
Makes 1 (9x5-inch) loaf
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) sour cream
- 3 large eggs (150 grams)
- 2 tablespoons (4 grams) blood orange zest
- ½ cup (120 grams) blood orange juice
- 1¾ cups (219 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ cup (112 grams) vegetable oil
- Blood Orange Glaze (recipe follows)
- Garnish: halved blood orange slices
- Preheat oven to 350°F (180°C). Spray an 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. Spray again.
- In the bowl of a stand mixer fitted with the whisk attachment, beat sugar, sour cream, eggs, and orange zest and juice at medium speed until combined, 3 to 4 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Add oil in a slow, steady stream, beating until combined. Pour batter into prepared pan.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Blood Orange Glaze. Garnish with blood oranges, if desired.
Blood Orange Glaze
Makes ⅓ cup
- Blood Orange Simple Syrup (recipe follows)
- 1 cup (120 grams) confectioners’ sugar
- In a small bowl, whisk together Blood Orange Simple Syrup and confectioners’ sugar until smooth.
Blood Orange Simple Syrup
Makes ¼ cup
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) water
- 1 blood orange, zested and sectioned
- In a small saucepan, bring sugar, ¼ cup (60 grams) water, and orange zest and sections to a boil over medium-high heat. Let boil for 5 minutes. Reduce heat to low, and simmer for 5 minutes. Remove from heat, and let cool. Strain mixture through a fine-mesh sieve, discarding solids. Cover and refrigerate for up to 2 weeks.