This Glazed Blood Orange Loaf is refreshing and divinely citrusy! This loaf cake is moist and delicious and perfect for blood orange season!
It’s blood orange season friends, and I’ve made us something special! I know we’re supposed to be all about the New Year’s resolutions, you know, slimming down, cutting out all those tasty snacks and bulking up on the fruits and veggies and all, but I thought we deserved a little treat. And since I incorporated a fruit into this little treat, it’s not like we’re really cheating! Don’t you agree? I hope so because this Glazed Blood Orange Loaf is divinely citrusy, refreshing and the perfect reward for all those grueling hours running on the treadmill. Alright, I’m lying. I wasn’t on the treadmill for hours. It just seemed like hours!
Blood orange season runs from December to May, so it’s time to get your blood orange game on. If you’ve never tried blood oranges you really need to give them a go. They’re tart and sweet and their color is just gorgeous! They can vary from a deep pink to a brilliant red and at this time of year that color has me dreaming of the warm, sunny days of summer! These beauties are rich in Vitamin C which helps boost your immune system and that’s something we all need during the winter season. Citrus fruits are also a great source of fiber which helps lower cholesterol.
Keep up the good work with those New Year’s resolutions friends! Reward yourself! Enjoy!
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- zest of one blood orange
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 4 eggs room temperature
- 1 tsp. vanilla extract
- 1/4 cup fresh blood orange juice
- Glaze ingredients:
- 1 cup confectioner's sugar
- 3 Tbsp. fresh blood orange juice
Preheat oven to 350 degrees. Line a 9x5 inch loaf pan with parchment paper. Spray parchment paper with non-stick cooking spray. Set aside.
In a medium bowl whisk together flour, baking powder, salt and zest of one blood orange.
In a stand mixer fitted with whisk attachment, cream butter and sugar for 2-3 minutes until light and fluffy.
Add eggs one at a time and continue to mix on low speed until combined.
Add the vanilla.
Slowly add half the flour mixture, then the fresh juice, then the remainder of the flour mixture.
Mix until smooth.
Pour into prepared pan, smooth top and bake for 60-65 minutes or until tester inserted in center comes out almost clean.
Cool cake in pan on a wire rack for 15 minutes.
Whisk together glaze ingredients until smooth.
Remove cake from pan. Pour glaze over warm cake. Let stand until set, about 10-15 minutes.