Blood Orange Poppy Seed Loaf (Printable)

Zesty blood orange loaf with poppy seeds and marzipan—moist, aromatic, and perfect for tea time or special occasions.

# What You'll Need:

→ Cake

01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons poppy seeds
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - Zest of 2 blood oranges
08 - 2 large eggs
09 - 3 ounces marzipan, grated
10 - 1/2 cup blood orange juice
11 - 1/4 cup whole milk
12 - 1 teaspoon vanilla extract

→ 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 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 together softened butter, sugar, and blood orange zest until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition.
05 - Fold grated marzipan into the mixture until evenly distributed throughout.
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, beginning and ending with dry ingredients. Mix until just combined without overmixing.
08 - Transfer batter into prepared loaf pan and smooth the surface. Bake for 45 to 55 minutes until a toothpick inserted in the center emerges clean.
09 - Allow cake to cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
10 - Whisk powdered sugar with blood orange juice until smooth and pourable consistency. Drizzle over completely cooled cake and allow to set before slicing.

# Expert Suggestions:

01 -
  • The marzipan melts into the batter, creating pockets of almond sweetness that surprise you with every bite.
  • Blood orange juice and zest give this cake a complex, floral tartness that feels elegant without being fussy.
  • Poppy seeds add a gentle crunch and a whisper of nuttiness that balances the citrus beautifully.
  • The glaze sets into a glossy, ruby-tinted shell that makes this loaf look like something from a European patisserie.
02 -
  • Room temperature eggs and butter are crucial—cold ingredients wont emulsify properly and the batter can curdle.
  • Dont skip the parchment overhang—it makes removing the loaf from the pan effortless and prevents cracking.
  • Grate the marzipan on the coarse side of a box grater so it melts into sweet pockets instead of disappearing.
  • Blood orange juice varies in sweetness—taste it first and adjust the glaze sugar if your oranges are very tart.
03 -
  • Freeze grated marzipan in a small bag so its ready whenever inspiration strikes—it grates easier when cold anyway.
  • Reserve a teaspoon of zest to sprinkle over the wet glaze for a pop of color and extra citrus aroma.
  • Brush the warm loaf with a tablespoon of blood orange juice before glazing to add another layer of flavor and moisture.
  • If your blood oranges are especially tart, reduce the juice in the batter by a tablespoon and add an extra splash of milk to keep the balance.
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