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
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Preheat the oven to 180C/ 350F/ gas mark 4.
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Prepare a loaf tin or alternatively round cake tin by greasing it and lining with greaseproof paper.
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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!
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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.
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Prepare your syrupy topping by mixing caster sugar with juice and zest of one blood orange until sugar dissolves in the juice.
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Take your cake out of the oven and put it in the tin on the cooling rack.
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Using the skewer, prick the top of your cake all over to make little holes.
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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.
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Let the cake stand in the tin until completely cooled. Remove it from the tin, slice and enjoy!
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- 1. Cake mixture
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- 2. Ready for the oven
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- 3. Straight out of the oven, use the skewer to make little holes all over the cake
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- 4. This will help for all the gorgeous blood orange syrup to be absorbed
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- 5. Syrupy blood orange and sugar glaze
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- 6. Pour the syrupy glaze over the cake and allow it to cool in the tin for maximum syrup absorption
Easy Blood Orange Drizzle Cake
Equipment
Ingredients
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
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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Linkies:
Cook Blog Share with Recipes Made Easy and Everyday Healthy Recipes, Cook Once Eat Twice, Brilliant Blog Posts, Bake of the Week with CasaCostello and MummyMishaps
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Rachel says
Super easy to follow and great recipe. Tastes amazing!
joskitchenlarder says
I’m so pleased you enjoyed the cake Rachel and thank you so much for letting me know! 🙂
Dannii says
What a beautiful cake. I am definitely making this at the weekend. I adore blood orange.
joskitchenlarder says
Thank you Dannii! 🙂 Enjoy!
kim says
Love this recipe! It was so easy and flavorful! Will definitely be making again!
joskitchenlarder says
Thank you Kim! 🙂 That’s so nice to hear!
Demeter says
I love that you made this with blood oranges! Such a flavorful dessert and I know we’ll be making this again soon.
joskitchenlarder says
Thank you Demeter! 🙂 I’m glad you like it.
Helen @ family-friends-food.com says
This sounds gorgeous! I love blood oranges but haven’t seen any yet this year. Will bookmark this for when they appear!
joskitchenlarder says
Thank you Helen! 🙂 I managed to get my hands on some already through my weekly fruit and veg box and cake has already made an appearance. 🙂
Lisa | Garlic & Zest says
The glaze on the cake takes it to another level. I just saw Blood oranges at Trader Joe’s. I’m definitely going to have to buy a bag now!
joskitchenlarder says
Thanks Lisa! 🙂 The glaze is definitely what makes this humble cake.
Jack says
I normally make lemon drizzle but I decided to mix it up and try this blood orange cake. Wow it is delicious!
joskitchenlarder says
Thanks Jack! 🙂 I’m a huge fan of lemon drizzle too but the moment blood orange season starts I can’t get enough of this one!
Amy Kozusko says
This cake is delicious! I added poppy seeds to the batter and increased the liquid in the syrup to the juice of one and a half blood oranges, and it turned out great. My syrup didn’t get all the way to the bottom of the cake like I’d expected, but it was so tasty, it didn’t matter. Thanks so much for sharing!
joskitchenlarder says
Oh wow Amy, I’m so pleased you made my cake and enjoyed it too! I really like the poppy seeds added to the batter twist. 🙂 As for the syrup sinking all the way to the bottom, the sooner you pour the syrupy glaze over the cake once it’s out of the oven the better as warm cake acts as a real sponge and soaks it in beautifully resulting in a really moist cake. Perhaps next time you might want to try making slightly bigger holes with the skewer, that might help too. I’m glad you enjoyed the cake though and your feedback really made my day! 🙂 Thanks so much for stopping by! x
Janice says
I made your blood orange drizzle cake and it is awesome! The cake is light and tender and the sweet drizzle is so delicious, a new favourite for me.
joskitchenlarder says
Oh wow, I’m so pleased to hear you liked it! Thank you so much for letting me know! 🙂 It is such a quick and easy bake isn’t it and does make the most of lovely blood oranges!
Angela / Only Crumbs Remain says
What a great idea Jo, I love drizzle cake and being a recent convert to blood oranges too I can well imagine how yummy it is! I love that beautiful colour of red/deep pink of the blood oranges you’ve used. Thankyou too for linking up with #BakingCrumbs,
Angela x
joskitchenlarder says
Thanks Angela! 🙂 It makes a bit of a change from the lemon version and is as delicious! I will surely miss blood oranges but now I know there are definitely worth waiting for. They are such a treat during winter months! Pleasure to link up as always! x
Patrick says
That blood orange is beautiful! I love your step by step pictures!
joskitchenlarder says
Thanks Patrick! 🙂
jenny walters says
Gosh this looks good Jo, really good!Pinned!x
joskitchenlarder says
Thanks Jenny! 🙂 Can’t beat a good drizzle cake. xx
Cat | Curly's Cooking says
This looks so delicious. I love a loaf cake and your blood oranges look so pretty.
joskitchenlarder says
Thanks Cat! 🙂 The most recent ones I baked this cake with were particularly red, really pretty indeed. 🙂
Corina Blum says
This cake sounds so tasty Jo and it looks beautiful with the blood oranges. I love drizzle cakes as they are usually so delicious and moist so thanks for sharing with #CookOnceEatTwice x
joskitchenlarder says
Thank you Corina! I can’t believe I haven’t baked drizzle cake with blood oranges earlier. I got there in the end though lol x
Jenny Paulin says
this is such a beautiful looking cake Jo . the colours of it are so lovely. I bet it is so moist and packed fall off flavour too. that you for sharing with #Bakeoftheweek x
joskitchenlarder says
Thank you Jenny! ? It is a lovely cake and the citrus smell once you pour the syrupy topping over the hot cake is out of this world too ? x
Jacqui Bellefontaine says
What a great idea. I’m sure the great flavour of blood oranges would be fabulous in a drizzle cake. None of the blood oranges I have got this year have been that red but they still taste amazing. Thank you for linking to #CookBlogshare
joskitchenlarder says
Thanks Jacqui! ? I think citrus fruit was made for drizzle cakes ? or the other way perhaps lol It’s such hit and miss with blood orange colour but thankfully flavour is always there ?
Louise (Cooking with Kids) says
My mouth is watering reading this post ?. I love drizzle cakes and this one looks amazing. Thanks for sharing
joskitchenlarder says
Thank you Louise 🙂 Drizzle cakes are such great classics, aren’t they and it would be a shame to only make them with lemons lol 🙂