Blood Orange Loaf with Poppy Seeds (Print version)

Vibrant citrus loaf with blood orange, poppy seeds, and marzipan—ideal for tea time or brunch gatherings.

# What You'll Need:

→ For the Cake

01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - ⅓ cup marzipan, grated
10 - ½ cup blood orange juice
11 - ¼ cup whole milk
12 - 1 teaspoon vanilla extract

→ For the Blood Orange Glaze

13 - 1 cup powdered sugar
14 - 2 to 3 tablespoons blood orange juice

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds. Set aside.
03 - In a large bowl, cream butter, sugar, and blood orange zest until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Fold in grated marzipan until evenly distributed throughout the mixture.
06 - In a separate bowl, combine blood orange juice, milk, and vanilla extract.
07 - Add dry ingredients to butter mixture in three alternating additions with the blood orange mixture, starting and ending with dry ingredients. Mix until just combined without overmixing.
08 - Pour batter into prepared loaf pan and smooth the top surface.
09 - Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
10 - Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
11 - Whisk powdered sugar with blood orange juice until smooth and pourable. Drizzle over cooled cake and let set before slicing.

# Tips from the pros:

01 -
  • The marzipan melts into the crumb, creating pockets of almond sweetness that surprise you with every bite.
  • Blood orange juice stains the batter a gorgeous ruby hue that makes this loaf look as stunning as it tastes.
  • It stays moist for days thanks to the citrus and marzipan, so you can bake it ahead without worry.
  • The poppy seeds add a gentle crunch and a whisper of nuttiness that balances the bright, zesty flavor.
02 -
  • Don't skip grating the marzipan—if you try to mix in chunks, they won't melt and you'll end up with dense pockets instead of moist sweetness.
  • Blood oranges vary in juiciness, so squeeze a few extra and measure carefully to get the exact amount you need.
  • Let the cake cool completely before glazing or the icing will just melt and slide off instead of setting beautifully.
03 -
  • Zest your oranges before juicing them—it's nearly impossible to zest a juiced orange and you'll waste all those flavorful oils.
  • Use a box grater for the marzipan and work quickly, as it can get sticky if it warms up in your hands.
  • Let the glaze set for at least 15 minutes before slicing so it hardens into a beautiful, glossy finish.
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