Blood Orange and Raspberry Yogurt Loaf Cake
A cake that celebrates the short, but sweet, blood orange season in the midst of citrus season. Topped with a blood orange simple syrup and accompanying glaze, this is a lovely cake for your morning coffee or to bring to a weekend brunch.
Equipment
- 1 loaf pan 1 pound capacity, measuring 8.5" x 4.5"
- 1 stand mixer fitted with paddle attachment
- 1 small saucepan 1.5 quart capacity
Ingredients
Blood Orange Loaf Cake
- ½ cup unsalted butter room temperature
- 1 teaspoon blood orange zest from 2 blood oranges
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup vanilla flavored yogurt can use greek or plain yogurt here
- 2 tablespoons blood orange juice from 2 blood oranges
- 1 teaspoon good vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup raspberries + 1 tbsp. flour
Blood Orange Simple Syrup
- ½ cup blood orange juice juice from approximately 4 blood oranges
- ½ cup granulated sugar
Blood Orange Glaze
- 1 cup powdered sugar sifted
- 2 tablespoons blood orange juice juice from one blood orange
Instructions
Blood Orange Loaf Cake
- Position a rack in the middle of the oven and preheat to 350° F. Grease and flour a 8.5-by-4.5-inch loaf pan.
- In a medium bowl, whisk together the 1 ½ cups flour, baking powder and salt. Set to the side.
- In the bowl of a mixer fitted with the paddle attachment, beat the butter, granulated sugar and blood orange zest on medium-high speed until light and fluffy.
- Add the eggs, one at a time, beating until each is well incorporated.
- In a small bowl or measuring cup with a pour spout, whisk the Greek yogurt, blood orange juice, and vanilla extract. Whisk until well blended. Pour into the egg and butter mixture. Add the dry ingredients slowly and mix until just blended.
- In a separate small bowl, toss the raspberries with the ½ tablespoon flour. Gently fold raspberries into the batter.
- Pour and scrape the batter into the prepared loaf pan. Place in oven and bake approximately 50-60 minutes until lightly browned around the edges. A toothpick inserted into the center should come out clean when done. Transfer the bread to a cooling rack and let cool in the pan for a few minutes, then turn out onto the rack to completely cool.
Blood Orange Simple Syrup
- While the bread is baking, prepare the blood orange simple syrup: In a small saucepan, bring the blood orange juice and granulated sugar to a boil over medium heat until syrupy, about 2-3 minutes. Remove from the heat and allow to cool slightly. Using a wooden toothpick or skewer, pierce the top, sides, and bottom of the bread all over then gently brush the bread with the syrup.
Blood Orange Glaze
- In a small bowl, sift the powdered sugar until fine. Add in the blood orange juice and stir together until you’ve reached the desired consistency (some like the drizzle a bit more runny, others a little more thick). The drizzle will be a gloriously delightful pink. When the loaf cake is completely cool, apply drizzle to the top of the loaf cake.
Tried this recipe?Let us know how it was!