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 the icing on the cake!
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 350 F (186 C) 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 12 tomatoes