Blood Orange Loaf Cake
 
Makes 1 (9x5-inch) loaf
Ingredients
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 grams) sour cream
  • 3 large eggs (150 grams)
  • 2 tablespoons (4 grams) blood orange zest
  • ¼ cup (60 grams) blood orange juice
  • 1¾ cups (219 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (112 grams) vegetable oil
  • Blood Orange Glaze (recipe follows)
  • Garnish: halved blood orange slices
Instructions
  1. Preheat oven to 350°F (180°C). Spray an 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. Spray again.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat sugar, sour cream, eggs, and orange zest and juice at medium speed until combined, 3 to 4 minutes, stopping to scrape sides of bowl.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to sour cream mixture, beating just until combined. Add oil in a slow, steady stream, beating until combined. Pour batter into prepared pan.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Blood Orange Glaze. Garnish with blood oranges, if desired.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/blood-orange-loaf-cake/