Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is not just a dessert; it’s a sweet embrace on a chilly winter’s day. This enchanting cake stands out with its rich, fragrant citrus notes, thanks to the blood oranges that infuse every bite with a delightful tartness. The moist texture comes from a mix of olive oil and buttery goodness, making each slice irresistibly tender. With every forkful, you experience a balance of zesty brightness and indulgent warmth that can only come from homemade treats. It’s the kind of cake that has people asking for seconds—and thirds!

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)

I first stumbled upon this recipe during a cozy weekend retreat when the winter air hinted at citrus season. The vibrant colors of the blood oranges caught my eye at the market, and I knew I had to make something special. The moment I took my first bite, I was hooked. It’s incredible what a simple combination of quality ingredients can do. You won’t believe how easy and satisfying this cake is to prepare, making it perfect for gatherings, holiday meals, or simply to brighten up your day. Trust me; you’re going to want this cake in your life!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 40 minutes with minimal prep, perfect for last-minute cravings!
Irresistible Flavor: The combination of blood orange and olive oil offers a unique richness with a citrus zing.
Eye-Catching Appeal: Its vibrant color and glossy glaze make it a stunning centerpiece for any dessert table.
Flexible Serving: Ideal for brunch, dessert, or even a snack with your afternoon tea.
Diet-Friendly Options: Easily adaptable for vegan diets by substituting eggs and dairy.

Ingredients You’ll Need

1/4 cup melted unsalted butter: Adds richness and moisture; can be replaced with dairy-free alternatives if needed.
2/3 cup light brown sugar: This brings caramel notes and helps keep the cake moist; dark brown sugar can be used for a deeper flavor.
4 to 5 clementines: For layering and zesting; look for ones that are firm and fragrant.
1-¾ cup unbleached all-purpose flour: This is the main structural ingredient; use a gluten-free blend if necessary.
1 teaspoon baking powder: Helps the cake rise beautifully.
1 teaspoon baking soda: Works with the acidic ingredients for a fluffy texture.
1/4 teaspoon kosher salt: Enhances flavor and balances sweetness.
3 large eggs: Essential for structure and moisture; flax eggs work for a vegan version.
2 tablespoons clementine zest: Brightens the flavor and aroma; zest before juicing for ease.
3/4 cup granulated sugar: Adds sweetness and moisture; can substitute with a sugar alternative.
1/4 cup fresh squeezed clementine juice: Fresh juice is key for flavor; bottled juice can suffice in a pinch.
1/3 cup grapeseed oil: A neutral oil that adds to the moist texture; can also use canola or vegetable oil.
1/3 cup unsweetened applesauce: Reinforces moisture and acts as a fat substitute for a lighter option.
1/2 teaspoon pure vanilla extract: For depth of flavor; always use pure for the best results.
1/2 cup buttermilk: Contributes to a tender crumb; substitute with plant-based milk and vinegar for dairy-free options.

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

Preheat your oven: Set it to 350℉ (or 180℃) and prepare a 9-inch cake pan with non-stick spray. Pour in the melted butter and sprinkle the brown sugar evenly across the bottom.
Arrange clementines: Layer the thinly sliced clementines, ensuring they cover the sugary base nicely. This creates a beautiful presentation when the cake is inverted!
Mix dry ingredients: In a medium bowl, whisk together the unbleached all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
Prepare the zesty sugar: In a small bowl, rub the granulated sugar with the clementine zest until it resembles wet sand. This not only enhances the flavor but also releases the oils from the zest.
Combine wet ingredients: In a large mixing bowl, lightly whisk the eggs. Gradually mix in the zesty sugar, clementine juice, grapeseed oil, applesauce, and vanilla extract until smooth.
Incorporate dry ingredients: Alternately add one-third of the flour mixture and half of the buttermilk to the wet mix, starting and ending with the flour. Be careful not to over-mix to keep the cake light and fluffy. Pour the batter over the arranged clementines and gently tap the pan on the counter to release any air bubbles.
Bake the cake: Transfer the cake to the middle rack of the preheated oven and bake for 40 to 50 minutes. It’s done when a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, loosely cover it with foil during baking.
Cool the cake: Allow the cake to cool for about 10 minutes before running a knife along the edge. Invert it onto a cake plate and let it cool completely.
Garnish and serve: Once cooled, dust the cake with powdered sugar. Pair it with a dollop of whipped cream for an indulgent finish.
Store leftovers: Wrap any remaining cake in plastic wrap and refrigerate for up to 3 days.

Storing & Reheating

To keep your cake fresh, store it at room temperature for up to two days in an airtight container for the best flavor and texture. For extended storage, wrap it tightly in plastic wrap and refrigerate, where it will stay fresh for up to three days. You can also freeze the cake for up to three months. To reheat, simply pop it in the microwave for 15-20 seconds for a cozy, warm treat—but note that the texture may change slightly after freezing, so serve it with a fresh glaze for a revitalized spin.

Chef’s Helpful Tips

Avoid over-mixing: This can lead to a dense cake. Mix just until ingredients are combined for a light, airy texture.
Use room temperature ingredients: Let the eggs, buttermilk, and any refrigerated items sit out for about 30 minutes; this helps them incorporate better.
Check doneness carefully: Oven temperatures can vary, so start checking for doneness at the lower end of the baking time.
Enhance flavor: For added depth, consider incorporating additional citrus zest or a splash of liqueur into the batter.
Make ahead: This cake is a fantastic make-ahead dessert; the flavors will deepen and intensify as it sits.

The vibrant and moist Glazed Blood Orange Olive Oil Cake (Ultra Moist Winter Citrus Loaf) is an absolute treat for the senses! Its delightful combination of flavors offers a refreshing twist to your traditional loaf. If you’re seeking an original and utterly satisfying dessert, this recipe deserves a spot in your baking repertoire. Invite friends over, make it for a festive gathering, or enjoy it calmly while sipping tea on a chilly afternoon. You won’t regret giving this a try!

Recipe FAQs

How do I know when the cake is done baking?

One of the best indicators of doneness is a toothpick; you can insert one in the middle of the cake. If it comes out clean or with just a few moist crumbs, your cake is ready. Keep an eye on it towards the end of the baking time to avoid overcooking.

Can I use other citrus fruits?

Absolutely! While blood oranges add a beautiful color and unique flavor, feel free to experiment with other citrus such as lemons, limes, or classic navel oranges. Just remember that using different fruits might slightly alter the moisture levels, so adjust accordingly.

How should I store leftovers?

To maintain its delicious flavor and texture, store leftover cake at room temperature for up to two days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to three days.

Can I freeze the cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to three months. To enjoy, thaw it overnight in the fridge and reheat gently in the microwave or enjoy cold.