Blood Orange Cake

Blood Orange Cake
Blood Orange Cake

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


  1. Preheat oven to 350 F (186 C) and grease a 9×5-inch loaf pan.
  2. Combine flour, baking powder, baking soda and salt together in a medium bowl. Sift together and set aside.
  3. In a mixer or large bowl, cream together 1 cup sugar and butter for 2-3 minutes on medium speed.
  4. One by one, add eggs, then vanilla extract, orange zest and 2 tablespoons juice. Scrape down sides of bowl and mix well.
  5. 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.
  6. Pour batter into loaf pan and bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
  7. In a small saucepan, combine 3 tablespoons sugar and remaining orange juice over medium heat. Stir until sugar is completely dissolved and set aside.
  8. Remove from oven and let cool 10-15 minutes, then transfer from loaf to pan to a cooling rack.
  9. 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.
  10. Garnish with pomegranate seeds and serve immediately.
Blood Orange Cake
Blood Orange Cake

Recipe adapted from 12 tomatoes

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