Blood Orange Loaf with Poppy Seeds (Printable)

Vibrant blood orange loaf with poppy seeds and marzipan—zesty, moist, and perfect for afternoon tea or brunch.

# What You'll Need:

→ For the Cake

01 - 1¾ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 8½ tablespoons unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 2¾ ounces 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 Make It:

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

# Expert Tips:

01 -
  • The blood orange gives the crumb a stunning blush color and a sweet-tart brightness that ordinary oranges cant match.
  • Grated marzipan melts into the batter, creating pockets of almond richness without being heavy.
  • Poppy seeds add a gentle crunch and a whisper of nuttiness that balances the citrus beautifully.
  • The glaze sets into a sheer, glossy coat that cracks perfectly under your fork.
02 -
  • Do not skip the parchment paper overhang, this loaf is tender and can break if you try to flip it out of the pan.
  • Grate the marzipan while its cold, it turns sticky and unmanageable at room temperature.
  • If your blood oranges are not very juicy, top up the measurement with a splash of regular orange juice rather than leaving the batter too thick.
  • Let the glaze set completely before wrapping or storing, otherwise it will smear and stick to everything.
03 -
  • Zest the blood oranges directly over the sugar bowl so none of those precious oils go to waste.
  • If you cannot find marzipan, almond paste works but add a tablespoon of powdered sugar to it since almond paste is less sweet.
  • For a boozy twist, replace one tablespoon of the glaze liquid with Cointreau or Grand Marnier.
  • Use a serrated knife to slice the loaf cleanly without tearing the delicate crumb.
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