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Blood Orange Olive Oil Cake

Embrace citrus season with this delicious Blood Orange Olive Oil Cake. It’s bursting with fresh flavor, moist, fluffy and perfectly sweet. The cake is topped with a light, zesty glaze for a delightful snacking experience.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 10
Calories: 338 kcal
Course: Dessert , Snacks , Brunch
Cuisine: International

Ingredients

For the cake
  • 1 cup cane sugar
  • 2 blood oranges zested and juiced
  • 2 eggs
  • ⅓ cup Greek yogurt
  • 1 tsp orange extract or substitute almond extract
  • 1.5 oz Cointreau or orange liqueur
  • 1 ½ cups all purpose flour divided
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup + 2 Tbsp olive oil
For the glaze
  • 1 ½ cups powdered sugar
  • ½ blood orange juiced and zested
  • 1-3 tbsp almond milk or milk of choice

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a 9x4 loaf pan with parchment paper. Grease any of the remaining exposed sides of the pan with butter flavored crisco.
  2. In a large mixing bowl, add the zest of 1 blood orange and cane sugar. Use an electric hand mixer or whisk to combine until zest is thoroughly incorporated and sugar is tinted orange.
  3. Beat in the eggs one at a time ensuring that the egg is fully incorporated before adding in the next. Then add in almond extract, Cointreau and greek yogurt. Whisk feverently.
  4. Pour in baking powder, salt, and flour. Whisk together until smooth throughout. Be sure to scrape the sides of the bowl to get all of the flour.
  5. Fold the olive oil into the batter, making it silky. Juice the 1 ½blood oranges (save the remaining ½ for the frosting) and whisk again until smooth. Note: this won't make the batter pink. If you’re looking for that, add 1-2 drops of pink food coloring.
  6. Bake for 50-65 minutes**Note: oven times may vary and need to adjust +/- 10-15 minutes. The loaf is finished when a toothpick inserted in the center comes out clean!
  7. Allow the bread to cool to room temperature before adding the glaze.
  8. To make the glaze, combine powdered sugar and juice/zest of blood orange and optional ½ tsp orange extract. Use an electric hand mixer to combine glaze together. It will be thick. Add 1 tablespoon of milk at a time until glaze is spreadable.
  9. Remove the cake from the pan and place on a wire rack. Pour the glaze over top of the loaf. For easy cleaning, I like to place a piece of parchment under the rack because inevitably some of the glaze will drip down.
  10. Let the glaze harden, slice and enjoy!

Notes

  • If your parchment paper does not cover all sides of the pan, heavily grease the exposed sides with crisco. This cake WILL get stuck in the pan if you skip this step. 
  • If your parchment paper does not cover all sides of the pan, heavily grease the exposed sides with crisco. This cake WILL get stuck in the pan if you skip this step. 
  • You want the glaze thin enough that you can pour it onto the cake, but not so thin that it just runs off. Add the almond milk slowly until a consistency similar to pancake batter is reached.
  • You want the glaze thin enough that you can pour it onto the cake, but not so thin that it just runs off. Add the almond milk slowly until a consistency similar to pancake batter is reached.
  • Store this cake covered at room temperature for 3 days or freeze it unglazed for up to 3 months.
  • Store this cake covered at room temperature for 3 days or freeze it unglazed for up to 3 months.

Nutrition Information

Serving 1 slice Calories 338kcal (17%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 46mg (15%) Sodium 267mg (11%) Potassium 32mg (1%) Fiber 1g (4%) Sugar 40g (80%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 338

% Daily Value*

Serving 1 slice
Calories 338kcal 17%
Carbohydrates 53g 18%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Cholesterol 46mg 15%
Sodium 267mg 11%
Potassium 32mg 1%
Fiber 1g 4%
Sugar 40g 80%

* Percent Daily Values are based on a 2,000 calorie diet.