Blood Orange Loaf Cake (Print Version)

Vibrant blood orange loaf with poppy seeds and marzipan—moist, aromatic, and perfect for afternoon tea.

# What to Use:

→ Cake

01 - 1 ½ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8.5 ounces unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2.8 ounces marzipan, grated
10 - 4 fluid ounces blood orange juice
11 - ¼ cup whole milk
12 - 1 teaspoon vanilla extract

→ Blood Orange Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons blood orange juice

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
03 - In a large bowl, cream the softened butter, sugar, and blood orange zest until light and fluffy, approximately 3 minutes.
04 - Beat in the eggs one at a time, mixing thoroughly after each addition.
05 - Fold in the grated marzipan until evenly distributed throughout the mixture.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add the dry ingredients to the butter mixture in three alternating portions with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour the batter into the prepared loaf pan and smooth the top surface.
09 - Bake for 45 to 55 minutes until a toothpick inserted into the center comes out clean.
10 - Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
11 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle over the cooled cake and allow to set before slicing.

# Expert Advice:

01 -
  • The marzipan melts into pockets of sweet almond richness that surprise you in every slice.
  • Blood orange juice stains the crumb a soft blush pink, making each piece feel like a small celebration.
  • Poppy seeds add a gentle crunch and an old-world bakery charm that pairs beautifully with strong tea.
  • This loaf stays moist for days, actually improving as the flavors meld and deepen overnight.
02 -
  • Room temperature butter and eggs are crucial—cold ingredients will not emulsify properly and can result in a dense, uneven crumb.
  • Do not skip the alternating method when adding wet and dry ingredients, as dumping everything at once can lead to overmixing and a tough texture.
  • Blood oranges vary in sweetness and color, so taste your juice and adjust the glaze sweetness if needed.
  • The marzipan must be grated, not chopped, or it will sink to the bottom in heavy chunks instead of melting throughout.
03 -
  • Freeze the marzipan for 15 minutes before grating—it firms up and grates cleanly without sticking to the grater.
  • Line your loaf pan so the parchment hangs over the sides like handles, making it effortless to lift the finished cake out without crumbling the edges.
  • Zest the blood oranges directly over the sugar bowl so the oils fall into the sugar, then cream them together for maximum citrus flavor.
  • If your glaze is too thick, add juice one teaspoon at a time until it drizzles smoothly off a spoon.
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