Blood Orange Loaf Cake
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/ 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/ 2 teaspoon salt
- 6 tablespoons unsalted butter, melted and slightly cooled
- 3/ 4 cup sugar
- 2 large eggs, at room temperature
- 2 blood oranges, zested
- 1 teaspoon vanilla extract
- 1 teaspoon orange or lemon extract
- 1/ 2 cup blood orange juice (~ 2-3 oranges)
- 1/ 2 cup at room temperature whole milk greek yogurt
Blood Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons blood orange juice
Line 9×5 loaf pan with parchment paper, leaving 1-2in. overhang on the long sides. Preheat oven to 350F. Whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a stand mixer with paddle attachment (or by hand), cream butter and sugar until light and fluffy (~3 minutes). Add eggs, beating well after each one until well combined. Add orange zest, vanilla and orange extracts, beating until well combined. Add orange juice. Beat until just combined.
In this order (dry, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. On lowest setting (or by hand ) mix each time until JUST combined. A few flour streaks is okay! Evenly pour into prepared pan.
Bake at 350F for 40 minutes. Check the top. Ifits browning too quickly, top with a foil tent.Return to the oven for 10-15 minutes, checking for doneness every 5 minutes(50-55 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for at least 30 minutes.
For glaze: Combine powdered sugar and juice in a bowl. Mix until well combined and desired consistency, adding a tsp more juice as needed. If topping with glaze, wait 5-10 minutes, while the bread is still in the pan pour 1/2 glaze and let set for 5 minutes. Pour remaining glaze and let set to the full 30 minutes in the pan. After 30 minutes, remove loaf from the pan and cool an additional 20-25 minutes on cooling rack. Glaze is set in about an hour. Slice and enjoy!