Easy Blood Orange Drizzle Cake

This Easy Blood Orange Drizzle Cake is a twist on a classic lemon favourite. It is super simple to make, uses only handful of ingredients and is wonderfully tangy and moist. Perfect dessert or accompaniment to afternoon tea!

My love affair with blood oranges continues with this delicious and super easy to make blood orange drizzle cake.

This recipe is based on traditional, all-in-one method for lemon drizzle cake I’ve been making for years. It has recently dawned on me (when enjoying yet another tasty blood orange) that I should really try taking advantage of this gorgeous juicy fruit in the drizzle cake. The result of my little swap was absolutely delicious and I simply had to share this recipe on the blog.

Do not fret if you don’t have access to blood oranges. Simply substitute them with any type of orange you can get your hands on. I find Navel oranges (widely available) the closest in sweetness. They also don’t have any seeds which is always a bonus.

When are blood oranges in season?

Season for this fantastic citrus fruit is relatively short – from late December through to April. Blood oranges available in the UK are mainly the ones grown in Mediterranean (Sicily in Italy is famous for its crop) and they tend to be available from January till March.

If you’ve been enjoying blood oranges for a while you might have noticed that their crimson hue might be a bit hit and miss at times. It all depends on the night time temperatures during growing season, the cooler the nights the redder the flesh. Don’t be put off if yours aren’t as red as they will still be incredibly sweet and juicy!

Helpful tips when baking Easy Blood Orange Drizzle Cake

• I swear by using baking spread instead of butter in cakes using “all-in-one” method like this one. You do get a better rise in my opinion. Feel free to use unsalted butter though if that’s your preference though.
• If you don’t have self-raising flour you can easily make your own by adding 3 teaspoons of baking powder to 225g plain (all-purpose) flour.
• Make sure all your ingredients are at room temperature.
• Mix your cake batter only until all the ingredients are incorporated. Don’t overmix it!
• As soon as your cake is out of the oven make lots of little wholes with the skewer (as per my step-by-step photos below) and pour your orange syrup over them while the cake is still nice and hot. This will ensure maximum absorption and keep your cake so beautifully moist!
• Let your cake cool completely in a tin and only then turn it out onto a plate.

Storing & freezing advice

Blood orange drizzle cake is best stored in the airtight container at room temperature for up to 4 days. You can also freeze it, wrapped tightly in baking paper and aluminium foil. I’ve stopped using cling film (plastic wrap) altogether and use this compostable parchment baking paper* to wrap any baked goods for the freezer. It works really well and in combination with aluminium foil that can be reused few times and then recycled protects your food from freezer burn and is so much better for the planet.

Easy Blood Orange Drizzle Cake – Step-By-Step

• Preheat the oven to 180C/ 350F/ gas mark 4.
• Prepare a loaf tin or alternatively round cake tin by greasing it and lining with greaseproof paper.
• Put caster sugar, baking spread, eggs and blood orange zest into the mixing bowl. Next add sieved flour and baking powder followed by milk. Mix using paddle attachment of your food processor or with a wooden spoon or electric mixer until all the ingredients are combined and your mixture looks smooth. Don’t overmix!
• Pour your cake mixture onto prepared loaf or cake tin and bake in preheated oven for approx. 50 min or until the skewer inserted into centre comes out clean.
• Prepare your syrupy topping by mixing caster sugar with juice and zest of one blood orange until sugar dissolves in the juice.
• Take your cake out of the oven and put it in the tin on the cooling rack.
• Using the skewer, prick the top of your cake all over to make little holes.
• Spoon syrupy topping gently all over the cake allowing for it to get through the little holes. Make sure you use up the entire mixture.
• Let the cake stand in the tin until completely cooled. Remove it from the tin, slice and enjoy!

Print Pin

5 from 10 votes

Easy Blood Orange Drizzle Cake

This Easy Blood Orange Drizzle Cake is a twist on a classic lemon favourite. It is super simple to make, uses only handful of ingredients and is wonderfully tangy and moist. Perfect dessert or accompaniment to afternoon tea!

Course Afternoon Tea, Cake, Dessert, Pudding

Cuisine British

Keyword blood orange cake, drizzle cake, orange drizzle cake

Equipment

• 2lb Non-Stick Loaf Tin 23 x 13cm (9x5inch)*
• Round, 20cm/8inch springform cake tin*
• Fine Grater*

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 8 generous slices

Calories 491kcal

Author Jo Allison

Ingredients

Metric - US Customary

Blood Orange Drizzle Cake

• 225 g caster sugar
• 225 g self-raising flour (sieved) see notes
• 225 g baking spread or softened unsalted butter
• 1/2 tsp baking powder
• zest of one blood orange
• 100 ml milk
• 3 large eggs lightly beaten

Topping

• juice and zest of one blood orange
• 100 g caster sugar

Loaf tin (23x13cm / 9x5inch) or 20cm/8inch round cake tin

Instructions

Blood Orange Drizzle Cake

• Preheat the oven to 180C / 350F / gas mark 4.
• Prepare a loaf tin or alternatively round cake tin (as per above) by greasing it and lining with greaseproof paper.
• Put caster sugar, baking spread, eggs and blood orange zest into the mixing bowl. Next add sieved flour and baking powder followed by milk. Mix using paddle attachment of your food processor or with a wooden spoon or electric hand mixer until all the ingredients are combined and your mixture looks smooth. Don't overmix!
• Pour your cake mixture onto prepared loaf or cake tin and bake in preheated oven for approx. 50 min until the skewer inserted into centre comes out clean.
• Prepare your syrupy topping by mixing caster sugar with juice and zest of one blood orange until sugar dissolves in the juice. 
• Take your cake out of the oven and put it in the tin on the cooling rack. 
• Using the skewer, prick the top of your cake all over to make little holes. 
• Spoon syrupy topping gently all over the cake allowing for it to get through the little holes. Make sure you use up the entire mixture. 
• Let the cake stand in the tin until completely cooled. Remove it from the tin, slice and enjoy!

Notes

• Nutritional information is approximate, per serving and should be treated as a guideline only.
• Feel free to use softened unsalted butter instead of baking spread if you want.
• Make sure all your ingredients are at room temperature and the flour is sieved. 
• If you don't have self-raising flour you can easily make your own by adding 3 teaspoons of baking powder to 225g plain (all-purpose) flour.
• The syrupy topping should be poured over the cake as soon as it's out of the oven for maximum absorption. 
• Only remove your cake out of the tin once completely cooled.
• Store in the airtight container for up to 4 days or freeze for up to 2 months. 

Nutrition

Nutrition Facts

Easy Blood Orange Drizzle Cake

Amount Per Serving

Calories 491 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g75%

Cholesterol 123mg41%

Sodium 230mg10%

Potassium 105mg3%

Carbohydrates 61g20%

Fiber 0g0%

Sugar 41g46%

Protein 6g12%

Vitamin A 810IU16%

Calcium 48mg5%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

Update Notes: This post was originally published on 20 March 2018 and updated in March 2019 & January 2020 with some more useful info, updated Pin and recipe card. There have been no changes to the recipe itself.

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