• Heat oven to 350F. Grease an 8½ x 3” loaf pan and line with parchment paper, leaving a 2-inch overhang on both sides. ⁣

Loaf ⁣

• In a medium bowl, whisk flour, baking powder, and salt.
• in a large bowl, with an electric mixer on medium, beat eggs, granulated sugar, olive oil, orange juice, and orange zest until creamy, about 3 minutes.
• Reduce speed to low, and add dry ingredients in two batches, alternating with sour cream, beginning and ending with dry ingredients.
• Transfer batter to loaf pan, smoothing top with an offset spatula.
• Bake, rotating pan halfway through, until cake is bronzed and a tester inserted in the centre comes out clean, 55-60 minutes.⁣

To adorn⁣

• In the meantime, using a sharp knife, slice off the top and bottom of 2 blood oranges. You want the oranges to sit flat on your chopping board. Follow the curve of the fruit and cut the pith and peel off.
• Slice oranges crosswise into ¼-inch disks. Set aside. ⁣

Glaze⁣

• Sift confectioners' sugar into a bowl. Strain blood orange and lemon juice through a fine-mesh strainer.
• Add juice to confectioners’ sugar and whisk till smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. ⁣
• Drizzle glaze over cooled loaf cake, (it will drip down the sides). Adorn with 4-5 slices of blood oranges, serving the rest on the side.⁣