This loaf is such a nice twist on the more traditional orange cake. Blood oranges just make this a little more special and the syrupy glaze that gets drizzled over the top is (literally and figuratively) the icing on the cake! This dessertor breakfast, depending on who you askis sweet and tart, with some great bite coming from the citrus and the pomegranate seeds. It’s perfect for just about anything, and is an especially great homemade gift option, if you want to surprise loved ones with a sweet surprise. Whoever ends up eating this will love it, so you might want to go ahead and make two while you’re at it!
Blood Orange Cake
Yields 1 loaf cake
- 1 1/4 cup all-purpose flour
- 1 cup, 3 tablespoons sugar
- 1/2 cup plain, Greek yogurt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 3 eggs
- 5 tablespoons freshly squeezed blood orange juice
- 2 tablespoons blood orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Preheat oven to 350º F and grease a 9×5-inch loaf pan.
- Combine flour, baking powder, baking soda and salt together in a medium bowl. Sift together and set aside.
- In a mixer or large bowl, cream together 1 cup sugar and butter for 2-3 minutes on medium speed.
- One by one, add eggs, then vanilla extract, orange zest and 2 tablespoons juice. Scrape down sides of bowl and mix well.
- While the mixer is on (low speed), slowly pour in 1/2 cup dry ingredients. Mix in Greek yogurt, then continue adding the rest of flour mixture. Beat until just combined.
- Pour batter into loaf pan and bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
- In a small saucepan, combine 3 tablespoons sugar and remaining orange juice over medium heat. Stir until sugar is completely dissolved and set aside.
- Remove from oven and let cool 10-15 minutes, then transfer from loaf to pan to a cooling rack.
- Using your toothpick or a fork, poke holes all over the top of cake and drizzle your sugar/juice syrup over the top and into the holes.
- Garnish with pomegranate seeds and serve immediately.
Recipe adapted from Annie’s Eats