The flavorful Glazed Blood Orange Olive Oil Cake is a warming winter treat that achieves ultra-moist perfection with every bite. The bright, zesty notes of blood orange contrast beautifully with the rich hint of olive oil, creating a balance that dances on your palate. If you’ve ever craved a cake that feels comforting yet sophisticated, this loaf fits the bill perfectly. It’s not only simple to make, but it also provides a slice of sunshine on even the dreariest of days, filling your home with the tantalizing aroma of citrus as it bakes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

When I first made this cake, it quickly turned into a family favorite. A cheerful dessert to bring out for gatherings, or simply to enjoy with morning coffee, it’s amazing how a slice of citrus loaf can transform any moment. The light orange glaze adds a lovely glossy finish, making it look as appealing as it tastes. I can’t wait for you to try this treat; it’s delightful for a cozy weekend or any occasion where you need a little brightness in your life!

Why You’ll Love This Recipe

Simple & Quick: It takes just 40 minutes of prep and a little over an hour in the oven, making it a breeze to whip up.
Irresistible Flavor: The combination of blood oranges and olive oil creates a moist, rich cake that’s bursting with fresh citrus flavor.
Eye-Catching Appeal: With its vibrant glaze and lovely loaf shape, it’s sure to impress at any gathering or brunch.
Flexible Serving: Perfect for breakfast, a snack, or dessert! It adds a festive touch to any occasion.
Diet-Friendly Options: With a few tweaks, like using dairy-free alternatives, you can customize this recipe to accommodate various dietary needs.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Provides richness and moisture; substitute with coconut oil for a dairy-free version.
2/3 cup light brown sugar: Adds depth of flavor; dark brown sugar can also be used for a stronger molasses flavor.
4 to 5 clementines, sliced no thicker than 1/4 of an inch plus more for zest and juicing (1 bag): Fresh citrus is key here; if clementines are out of season, use small sweet oranges.
1-¾ cup unbleached all-purpose flour: The base of the cake; whole wheat flour can create a denser loaf.
1 teaspoon baking powder: Helps the cake rise; check the expiration date to ensure freshness.
1 teaspoon baking soda: Works in tandem with the acidity of the citrus for a light texture.
1/4 teaspoon kosher salt: Enhances the flavors; use sea salt if preferred.
3 large eggs: Binds the ingredients; room temperature eggs yield fluffier cakes.
2 tablespoons clementine zest, from about 4 clementines: Calls for fresh zest to maximize flavor; lemon or lime zest can be a tasty twist.
3/4 cup granulated sugar: Sweetens the cake; can substitute with coconut sugar for a lower glycemic option.
1/4 cup fresh squeezed clementine juice: Vital for the citrus flavor; bottled juice should be avoided.
1/3 cup grapeseed oil: Adds moisture without overpowering citrus flavors; can use any neutral oil.
1/3 cup unsweetened apple sauce: Keeps the cake moist while reducing fat; mashed bananas can work too.
1/2 teaspoon pure vanilla extract: Elevates the cake’s flavor; use pure over synthetic for the best results.
1/2 cup buttermilk: Contributes to tenderness; for a homemade version, combine milk and vinegar.

How to Make Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

Preheat your oven: Set your oven to 350℉ (or 180℃) to get it ready for baking.
Prepare your cake pan: Spray a 9″ cake pan with non-stick cooking spray and pour in the 1/4 cup of melted butter, then sprinkle with 2/3 cup light brown sugar.
Arrange clementine slices: Neatly lay the thin slices of clementines over the sugar to create a beautiful base for the cake.
Mix dry ingredients: In a medium bowl, whisk together 1-¾ cup unbleached all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon kosher salt until well combined.
Prepare sugar mixture: In a small bowl, rub 3/4 cup granulated sugar with the zest until it resembles wet sand; this releases the oils.
Combine wet ingredients: In a large mixing bowl, lightly whisk together 3 large eggs before adding in the sugar mixture, 1/4 cup fresh squeezed clementine juice, 1/3 cup grapeseed oil, 1/3 cup unsweetened apple sauce, and 1/2 teaspoon pure vanilla extract, mixing until smooth.
Incorporate flour and buttermilk: Gradually alternate adding 1/3 of the flour mixture and 1/2 of the 1/2 cup buttermilk, beginning and ending with the flour mixture. Mix gently until just combined, avoiding overmixing.
Bake the cake: Pour the batter over the arranged clementines and gently tap the pan on your counter to release any air bubbles. Bake for 40 to 50 minutes or until a cake tester comes out clean when inserted into the middle.
Cool and invert the cake: Once baked, allow the cake to cool for 10 minutes, then run a knife around the edge of the pan and flip it onto a cake plate. Be careful as the clementine slices are quite delicate.
Serve and enjoy: Dust with powdered sugar once cooled and serve with freshly whipped cream if desired.

Storing & Reheating

To keep your Glazed Blood Orange Olive Oil Cake fresh, wrap it in plastic wrap and store it in the refrigerator for 2 to 3 days. For longer storage, you can freeze it for up to 3 months. Wrap tightly in plastic, then layer in foil before freezing to prevent freezer burn. When ready to enjoy, thaw at room temperature or pop it in the microwave for a quick warm-up—about 10 seconds should do the trick! Just remember that the texture may change slightly after refrigerating or freezing, but refreshing it with a hint of whipped cream can work wonders.

Chef’s Helpful Tips

Keep it light: Be cautious not to overmix the batter, which can make the cake dense.
Room temperature ingredients: Use room temperature eggs and buttermilk for better emulsification, yielding a fluffier texture.
Don’t skimp on zest: More zest means more flavor; it’s worth it to include all those oils for depth.
Watch the time: Oven variations exist, so monitor the cake closely towards the end of the baking time to avoid over-browning.
Make ahead: The cake tastes even better the next day as flavors meld; consider making it the night before.

This Glazed Blood Orange Olive Oil Cake is a delightful way to infuse your winter days with bright citrus flavors, warmth, and inviting aromas. Everyone will adore this easy recipe that marries indulgence with comfort, and with its moist texture and captivating glaze, it’s bound to become a staple in your baking repertoire. Enjoy the joyful experience of sharing each slice with friends and family, creating memorable moments along the way.

Recipe FAQs

Can I use other citrus fruits for this cake?

Absolutely! While blood oranges give a lovely flavor, you can easily substitute with clementines, lemons, or even limes. Just remember to adjust the amounts based on sweetness or tartness—especially with lemons, you might want to reduce the sugar slightly.

How can I make this recipe gluten-free?

To make a gluten-free version of this cake, simply substitute the unbleached all-purpose flour with a gluten-free flour blend. Look for one that contains xanthan gum, which helps mimic the structure and texture of wheat flour in baking.

Can I add mix-ins to the batter?

Sure! Feel free to fold in some walnuts or almonds for added texture, or sprinkle in some poppy seeds for a unique twist. Just be mindful that adding extra ingredients can slightly change the baking time.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. Keep an eye on the edges—they should be lightly browned as an additional visual cue. If it gets too brown on top, lightly cover it with foil towards the end of baking.

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Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf)

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Author: Dorothy
Prep Time: 40 minutes
Cook Time: 90 minutes
Total Time: 2 hours 10 minutes
Yield: 8 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Glazed Blood Orange Olive Oil Cake is a delightful treat made with juicy clementines and olive oil, offering an irresistible flavor. It’s easy to prepare and perfect for gatherings or a cozy dessert at home.

Ingredients

Scale

1/4 cup melted unsalted butter
2/3 cup light brown sugar
4 to 5 clementines, sliced no thicker than 1/4 of an inch plus more for zest and juicing (1 bag)
1–¾ cup unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
3 large eggs
2 tablespoons clementine zest, from about 4 clementines
3/4 cup granulated sugar
1/4 cup fresh squeezed clementine juice
1/3 cup grapeseed oil
1/3 cup unsweetened apple sauce
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk

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Instructions

Preheat your oven to 350℉ (or 180℃).
Spray a 9" cake pan with non-stick cooking spray and pour in the melted butter. Sprinkle the light brown sugar over the butter.
Arrange thin slices of clementines over the sugar layer.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a small bowl, rub the sugar with the zest until it resembles wet sand.
In a large mixing bowl, whisk the eggs lightly, then add the zesty sugar, juicing clementines, oil, applesauce, and vanilla. Gradually mix in the flour mixture and buttermilk, alternating between the two, ending with flour. Pour the batter over the clementines and tap the pan to release air bubbles.
Bake the cake in the middle rack of the preheated oven for 40 to 50 minutes or until a tester comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.
Cool the cake for 10 minutes before running a knife around the edges and inverting onto a cake plate.
Once cooled, dust with powdered sugar and serve with whipped cream.
Store wrapped in plastic in the fridge for 2 to 3 days.

Notes

Make sure to zest only the colorful part of the clementines, avoiding the bitter white pith.
If you prefer a stronger flavor, you can add a bit more clementine juice.
This cake is best enjoyed the day after baking as the flavors meld beautifully.