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Blood Orange loaf

You can use any citrus for this but I had stored some blood oranges from before the lockdown in my fridge and they turned a simple lemon drizzle cake into a sunset hued loaf. This is adapted from a fantastic recipe by Ravneet Gill.
Course: Afternoon Tea, Cake, Dessert, Teatime
Cuisine: English
Keyword: Blood Orange Cake, Lemon drizzle Cake


  • loaf pan, greased and floured or use a liner


  • 3 eggs
  • 225 g caster sugar
  • 75 g salted butter, melted
  • 100 ml creme fraiche
  • 180 g self raising flour
  • 3 zest of blood oranges
  • 1 zest of a lemon


  • 75 g caster sugar
  • 3 juice of blood oranges
  • 1 juice of lemon


  • Preheat the oven to 180C
  • Beat the eggs and sugar until pale and fluffy
  • Mix the butter and creme fraiche and add slowly to the mixture
  • Add in the flour and zest
  • Pour into the prepared loaf pan and bake for 40 to 50 minutes


  • Put the sugar and juice into a saucepan and heat until dissolved.
  • Remove the cake from the oven and make holes all over the top of the cake.
  • Pour in the syrup
  • Garnish with thin slices of citrus and icing sugar