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Glazed Blood Orange and Lavender Loaf Recipe

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4.3 from 4 reviews

A fragrant and flavorful glazed blood orange and lavender loaf cake combining the zesty citrus notes of blood orange with the subtle floral aroma of lavender. This moist loaf is perfect for breakfast, tea time, or dessert, featuring a delicate glaze that enhances its bright and herbal flavors.

  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 servings (1 loaf)

Ingredients

For the Loaf

  • 1½ cups granulated sugar
  • 2 tbsp blood orange zest
  • 1 tsp edible (food grade) lavender buds, finely chopped
  • 2½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 4 eggs
  • ⅔ cup coconut oil (or canola oil)
  • ⅓ cup Greek yoghurt
  • 2 tsp vanilla bean paste
  • ¼ cup blood orange juice, strained

For the Glaze

  • 1½ cups icing sugar, sifted
  • 3 tbsp blood orange juice, strained
  • Food grade lavender buds for garnish

Instructions

  1. Prepare the Pan and Infuse Sugar: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with oil or line it with parchment paper. In a large bowl, combine granulated sugar, blood orange zest, and finely chopped lavender buds. Rub the mixture between your fingers to release the oils and infuse the sugar with citrus and floral flavors.
  2. Combine Dry Ingredients: To the infused sugar, whisk in the all-purpose flour, baking powder, and salt. Set this dry mixture aside while you prepare the wet ingredients.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the eggs, coconut oil (or canola), Greek yoghurt, and vanilla bean paste until smooth and well combined.
  4. Combine Wet and Dry Mixtures: Stir the wet ingredients into the dry flour mixture gently until just combined to avoid overmixing. Then fold in the strained blood orange juice evenly throughout the batter.
  5. Bake the Loaf: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
  6. Prepare the Glaze: While the loaf is baking, whisk together the sifted icing sugar and blood orange juice in a small bowl until smooth. Reserve ¼ cup of this glaze, and stir 1 tablespoon of water into it to thin it out for brushing.
  7. Glaze the Hot Loaf: Once the loaf is finished baking, remove it from the oven and immediately brush the top with the thinned glaze. Allow the loaf to cool in the pan for 10 minutes.
  8. Cool on Rack and Add Final Glaze: Carefully remove the loaf from the pan and transfer it to a cooling rack. Brush the rest of the thinned glaze over the loaf. When the loaf has cooled completely, drizzle or pour the remaining reserved glaze on top and garnish with food grade lavender buds.
  9. Serve and Store: Let the glaze set for a few minutes before slicing. Store any leftovers covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Notes

  • You can make extra glaze if you prefer a more heavily glazed cake; extra glaze can be saved for other baked treats.
  • Substitute coconut oil with any vegetable oil including olive oil for a richer flavor.
  • Greek yoghurt may be replaced with buttermilk or sour cream for added moisture and tang.
  • If you dislike lavender, rosemary can be used for a different herbal note, or omit herbs for a classic citrus loaf.
  • Add 2 tablespoons of poppy seeds into the batter for a citrus poppy seed variation.
  • Blood oranges can be substituted with other citrus fruits like lemons, regular oranges, or grapefruit.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/glazed-blood-orange-and-lavender-loaf-recipe/