Bake this blood orange loaf cake, then check out our orange loaf cake, orange drizzle cake, vegan lemon loaf cake, banana bread and more loaf cake recipes.


  • 100g at room temperature unsalted butter, plus extra for the tin
  • 200g caster sugar
  • 2 blood oranges, zested, plus 30ml of juice and some extra slices to decorate
  • 2 large eggs
  • 1 tsp vanilla extract
  • 200g plain flour
  • 1¼ tsp baking powder
  • 125ml natural yogurt
  • 2 tbsp poppy seeds, plus extra to decorate
  • 85g marzipan
  • 200g icing sugar


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 900g loaf tin and line with baking paper. Put the butter, sugar and orange zest in a large bowl, and beat with an electric whisk for 5 minutes until light and fluffy. Add one egg, and beat until fully combined before adding the second. Briefly mix in the vanilla. In a separate bowl, mix together the flour, baking powder and ¼ tsp of salt. Add the flour mixture to the wet ingredients in two additions, alternating with the yogurt. Add the poppy seeds, then grate the marzipan directly into the batter. Mix to combine.

  • STEP 2

    Scrape the batter into the prepared loaf tin and spread out into an even layer. Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin for 20 minutes before removing to a wire rack to cool completely.

  • STEP 3

    Mix the icing sugar with the 30ml of orange juice until you have a thick, pourable glaze. Pour this over the cake, encouraging it over the sides with a palette knife or the back of a spoon so it drips down. Sprinkle with some extra poppy seeds and decorate with blood orange slices, if you like. It will keep, undecorated, for up to three days.

See more of Edd Kimber's bakes

A beautiful bundt cake topped with caramel sauce and golden apple slices


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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