This easy, one-bowl Blood Orange Loaf Cake combines simple ingredients to make a delicious moist and tender, homemade orange loaf cake. Topped with a dreamy blood orange glaze, this orange loaf cake is bursting with fresh citrus flavors!
½cup120 mL milk olive oil or other mild-flavored oil
¼cup60 mL fresh blood orange juice
zest of 1 blood orange
⅔cup90 g confectioner's sugar
3-4tbspfresh blood orange juice
Preheat oven to 350 degrees F.
Grease and line 8.5 x 4.5 inch loaf pan with parchment paper. Set aside.
Place flour, almond flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk to combine.
In a large measuring cup whisk together the egg, vanilla extract, milk, oil, and blood orange juice.
Add the liquids to the flour mixture and mix until just combined (stop mixing as soon as there are no more dry spots of flour). Be careful not to over mix - a few lumps in the batter is ok!
Pour the batter into the prepared loaf pan and bake for 50 - 55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the loaf cake cool in the baking pan for 10 minutes, then use the parchment paper to lift the cake out of the pan. Remove the parchment paper and place a cooling rack to cool completely.
To make the glaze: Whisk together confectioner's sugar and 3 tablespoons blood orange juice in a small bowl until smooth. If your glaze is too thick, add the remaining tablespoon of orange juice. Drizzle the glaze over cooled cake.
Store leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.