Blood Orange Olive Oil Loaf

Easy Blood Orange Olive Oil Loaf

5 from 10 reviews

This super-moist Blood Orange Pound Cake takes just minutes to put together, once you squeeze the juice and zest the orange and lemon. You can eat the cake without a glaze, or choose the juice syrup glaze or a thick pink glaze. The juice glaze will help crisp up the crust of the cake, but the pink glaze is so beautiful. It’s a tough decision!

Special Equipment needed: 9×5 Loaf Pan



For the Cake:

For a Brush-on Glaze:

For a Pink Frosting-like Glaze


Preheat oven to 325F for Conventional Oven, 315F for Convection/Fan. Prepare a loaf pan by spraying with baking spray, or butter, or lining with parchment and spraying.

Mix the Ingredients

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, whisk together the eggs and sugar. Then whisk in olive oil, yogurt, liqueur, lemon zest, orange zest, and orange juice.
  3. Add the dry ingredients to the wet ingredients, whisk to combine. Batter will be thin.
  4. Pour the batter into the prepared pan and bake in preheated oven for 60-70 minutes, until a tester comes out clean. The best way to tell it’s done, is that you can really smell the aroma just before it is completely done. Cool cake in pan on a rack for 5-10 minutes, then flip out onto a wire rack, turn upright to cool.

If using brush-on Glaze:

  1. Mix the sugar and orange juice together until sugar is dissolved. Brush on warm cake. Allow to cool before serving.

If Making Pink Glaze:

  1. Mix the Confectioners’ Sugar, juice, and salt together. Thin with a little milk if desired. Pour over cooled loaf. If you would like the glaze to firm up, wait an hour or so prior to serving, and it will firm up nicely.

Keywords: Blood orange, loaf, cake, olive oil, glaze

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