Baking Dessert

Easy blood orange loaf cake

Name: Easy blood orange loaf cake recipe
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 10
Ingredients: 150g salted butter, softened; 220g caster sugar; 20.00 ml finely grated blood orange rind; 3 large eggs, at room temperature; 250g self-raising flour; 80ml milk; 60ml orange juice; 120g icing sugar mixture; 1-40.00 ml blood orange juice

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by Lucy Nunes

Delicious Team

Oct 14, 2025

This simple buttery loaf is made extra special by using blood orange juice, giving it extra zing and a beautifully coloured icing. This loaf is best eaten on the day it’s made.

You’ll need a 9cm-deep, 11.5cm x 20cm loaf pan for this recipe.

150g salted butter, softened
1 cup (220g) Woolworths Essentials Caster Sugar
1 tbs finely grated blood orange rind
3 large eggs, at room temperature
1 2/3 cups (250g) self-raising flour
1/3 cup (80ml) milk
1/4 cup (60ml) blood orange juice

Blood orange drizzle

1 cup (120g) icing sugar mixture
1-2 tbs blood orange juice

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with baking paper, extending paper 2cm above all edges.
2.

In a stand mixer fitted with the paddle attachment, beat butter, sugar and rind until light and fluffy. Add eggs, one at a time, beating until well combined after each addition (mixture may appear curdled at this stage). Fold in flour, milk and juice in two batches until well combined.
3.

Spoon mixture into prepared pan and level top with a spatula. Bake for 50 minutes, or until golden and a skewer inserted into centre of cake comes out clean. Stand in pan for 5 minutes before transferring to a baking paper-lined wire rack to cool completely.
4.

For the drizzle, whisk sugar and blood orange juice in a bowl to form a thick, just-pourable icing. Place the cake, top-side down, on a serving plate. Drizzle mixture over cooled cake, allowing icing to drip down sides of cake. Set aside for at least 1 hour to allow icing to set. Serve.