Blood Orange Loaf Cake

Blood Orange Loaf Cake

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
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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
Ingredients
  • Blood Orange Simple Syrup (recipe follows)
  • 1 cup (120 grams) confectioners’ sugar
Instructions
  1. In a small bowl, whisk together Blood Orange Simple Syrup and confectioners’ sugar until smooth.

Blood Orange Simple Syrup
 
Makes ¼ cup
Ingredients
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (60 grams) water
  • 1 blood orange, zested and sectioned
Instructions
  1. 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.

 

6 COMMENTS

  1. Just made this, and wonder if there is a typo or omission in the recipe? I’m a pretty experience baker, but a little confused by the “Gradually add flour mixture to butter mixture” instruction since there actually isn’t any butter in it. Had to cook my loaf for a total of 65 minutes (in a convection oven no less) and while the toothpick eventually came out clean, the bottom half of the loaf remains dense and uncooked. Super disappointed, and would love to know where I went wrong since I weighed all the ingredients and followed the instructions as outlined in the magazine copy. Thanks!

    • Hey Jennifer,

      Thanks for reaching out! We apologize for any inconvenience caused by this recipe. We have recently amended it after several reader comments, noting both that there isn’t any butter in the recipe (despite describing the mix as a butter mixture at one point) and that there is a reduction in the blood orange juice used in the actual cake, reducing from 1/2 cup to 1/4 cup. We have fixed the web article and included it on our corrections page: http://staging.bakefromscratch.com/recipe-corrections/

      Again, we are sorry about the errors within the recipe but hope that you will be able to take these edits and make it again, in all of it’s citrus glory!

  2. I tried making the blood orange cake and it did not turn out well at all. Is there supposed to be butter in this? the directions say to add the flour to the butter mixture, but butter is not listed in the ingredients – is this why it turned out heavy and flat?

  3. I wanted to try this cake, however, after reading the reviews and answers I trailed the web link to get correct recipe and you needed a password to move forward?.
    Why would you put a password protection link on an answer to a much needed recipe correction?

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