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nordwicware loaf cake

Blood Orange Loaf Cake

Aimee Field
The perfect afternoon cake to brighten up your tea break, this Blood Orange Loaf Cake is moist, light and SO flavourful!
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Cakes
Cuisine British
Servings 10 Slices

Ingredients
  

Cake

  • 190 g unsalted butter room temperature
  • 190 g caster sugar
  • 3 large eggs
  • 190 g plain flour
  • 1 tsp baking powder
  • 1 blood orange zest & 1tbsp juice

Glaze

  • 50 g icing sugar
  • 1 tbsp blood orange juice

Instructions
 

  • For the cake: Grease and flour a 2lb loaf tin and preheat the oven to 170C/150C Fan/Gas Mark 3. In a large bowl, beat the butter and sugar together using an electric hand-whisk or a silicone spatula, until well combined. Then add the eggs, one by one, beating well between each addition. Then beat in the plain flour and baking powder, until just combined and you cannot see any streaks of flour. Finally, mix in the blood orange zest and tablespoon of freshly squeezed juice.
  • Pour into the prepared loaf tin, and bake in the oven for 55mins-1hr until golden brown and a skewer inserted in the middle comes out clean. Leave the cake in the tin for 30 minutes, then turn out onto a cooling rack to cool completely.
  • For the glaze: Place the icing sugar into a small bowl, and stir in the freshly squeezed blood orange juice until you have a thin icing without any lumps. Pour this over the cooled cake, making sure the whole cake is covered. Leave to set for 10 minutes, then slice and serve.

Notes

Cake can be kept air-tight for up to 5 days. 
Keyword blood orange, loaf cake