Blood Orange Cardamom Cake With Honey Orange Glaze

Blood Orange Cardamom Cake with Honey Orange Glaze

The Spruce / Anita Schecter

Prep: 25 mins
Cook: 45 mins
Total: 70 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
297 Calories
16g Fat
37g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 297
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 45%
Cholesterol 79mg 26%
Sodium 353mg 15%
Total Carbohydrate 37g 13%
Dietary Fiber 1g 3%
Protein 3g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I love winter citrus and have been finding myself completely obsessed with blood oranges. They're so normal and unassuming on the outside. But when you cut them open you see their beautiful ruby red color. As with all citrus, so much of the flavor, not to mention the aroma, is in the rind so I always zest the fruit before eating or squeezing out the juice. Consequently, my kitchen smells like a citrus orchard these days. Considering the freezing weather and short daylight hours, that's not a bad smell at all.

Clearly I couldn't let blood orange season pass without a baked treat (what January diet??) and I made the most of them by including the zest and juice in the batter and the glaze. The fragrant cardamom compliments the orange perfectly and I tied the whole thing together with a bit of honey in the glaze.

I've experimented a lot with these quick loaf pan style cakes. Most recipes call for a stick of butter but I've found that the extra couple of tablespoons really help the texture. I knew I had a winner when I tasted the batter because I pretty much wanted to just eat it with a spoon. Happily, the baked cake is as good!


  • For the Cake:
  • 2 eggs
  • 1 cup sugar
  • 10 tablespoons unsalted butter (at room temperature)
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 4 to 6 tablespoons blood orange zest (from 2 blood oranges)
  • 1/4 cup blood orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cardamom
  • 1/2 teaspoon salt
  • For the Glaze:
  • 1/2 cup powdered confectioner's sugar
  • 1 tablespoon honey
  • 1 tablespoon blood orange juice
  • 1/4 teaspoon cardamom
  • 1 pinch salt

Steps to Make It

Make the Cake:

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Add the eggs and sugar to a large bowl and cream together using either a stand or hand mixer.

  4. Beat in the butter, vanilla, sour cream, blood orange zest, and juice.

  5. In a separate bowl, sift together the flour, baking powder, baking soda, cardamom, and salt.

  6. Add the dry ingredients into the wet and mix until combined.

  7. Butter and flour an 8-inch loaf pan (or butter and line with parchment paper).

  8. Pour in the batter and bake for 40 to 45 minutes or until a cake tester comes out clean.

  9. Allow to cool in the pan before removing.

Make the Glaze:

  1. Gather the ingredients.

  2. Make the glaze by adding the powdered sugar, honey, blood orange juice, cardamom and salt to a small bowl and whisking together until smooth.

  3. Drizzle over the cake before serving. 

  4. Enjoy!