Blood Orange Loaf Cake (Printable Version)

Vibrant blood orange loaf with poppy seeds and marzipan—a moist, aromatic treat for tea time or special occasions.

# Components:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 1/2 cup unsalted butter, softened
06 - 7/8 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 3 ounces marzipan, grated
10 - 1/2 cup blood orange juice
11 - 1/4 cup whole milk
12 - 1 teaspoon vanilla extract

→ Blood Orange Glaze

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

# Method Steps:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan 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 softened butter, sugar, and blood orange zest until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition.
05 - Fold grated marzipan into the butter mixture until evenly distributed.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add dry ingredients to butter mixture in three portions, alternating with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour batter into prepared loaf pan and smooth the top surface.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool in 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 cooled cake and allow to set before slicing.

# Expert Advice:

01 -
  • The blood orange juice keeps the cake impossibly moist while the marzipan adds a subtle almond richness that lingers long after you've finished a slice.
  • Poppy seeds deliver tiny bursts of nutty texture that make every bite feel intentional and special, turning an ordinary loaf into something you'd order at a proper bakery.
  • This is the kind of dessert that works equally well at a casual Sunday breakfast or when you're trying to impress someone without seeming like you tried too hard.
02 -
  • Room temperature ingredients are not a suggestion—they make an actual difference in how smoothly everything combines and how light the crumb becomes, so plan ahead.
  • The alternating dry-wet fold method prevents overmixing better than any warning I could give you; it's the technique that separates tender cake from tough, rubbery disappointment.
  • Marzipan varies wildly in quality and almond content, so taste yours before adding it—some brands are worth the extra expense because they don't have that artificial sweetness.
03 -
  • Zest your blood oranges before juicing them—it's almost impossible to zest them after you've cut them open and broken down their structure.
  • If your marzipan is cold and hard, let it sit on the counter for 10 minutes before grating it; cold marzipan will jam up your grater and test your patience in ways baking shouldn't.
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