Blood Orange Pound Cake

Blood Orange Pound Cake is the pretty pink twist on the classic recipe. Citrus zest inside and juice for the glaze not only make for a pretty cake but a flavorful citrus one as well.

I posted this recipe on the Instagram yesterday but figured I’d put it right here too so it’s easily printable and readable.

I also wanted to say hello and tell you that I’m currently knee-deep in finalizing my Valentine’s Day content for this year and am INCREDIBLY excited about it all. There is a sheet cake for two, some cupcakes with a fun surprise inside and a few other cute and delicious things. I’m thinking of adding something savory in the mix. But then I’m done! I can’t wait.

When I walk around the neighborhood, I’m sort of surprised that a lot of the houses are decorated for Valentine’s Day. I’ve never seen such a thing before. I dunno if these people are bored or just really good homemakers. WHO KNOWS. But I’m here for it. They have heart wreaths hanging on their doors.

Another thing that is thriving in the neighborhood is all the winter citrus hanging from the trees. It’s all gorgeous. Everything from blood oranges to cara caras to little kumquat bushes. They’re all so pretty.

I didn’t steal these blood oranges from a neighbor—I bought them—but feel free to take some from a neighbor and make this cake! I said it’s ok!

How to Make Blood Orange Pound Cake:

1. Mix together the dry ingredients. Whisk together the flour, salt, and baking powder to thoroughly combine and get rid of any lumps.
2. Cream the butter and sugar. Beat the sugar with the butter and orange zest. This will help the zest really infuse throughout the cake.
3. Add the eggs. One at a time, then beating for a minute or two, this helps the cake become nice and fluffy!
4. Add the rest of the ingredients. Alternate between the milk and flour, mixing just until the flour is combined.
5. Bake. Add the batter to a pan and bake until a toothpick inserted comes out clean.
6. Remove from pan and cool. Wait only 10 minutes then flip the pan over on a cooling rack to cool completely.
7. Make the Glaze. Whisk together the sifted powdered sugar and blood orange juice to make the glaze, making sure the glaze isn’t too thin.
8. Finish the cake and serve. Pour the glaze over the cooled cake. Wait for the glaze to set then garnish with orange slices.

How to Freeze Pound Cake:

To freeze, slice the pound cake down and wrap slices in plastic wrap. To thaw, just take out of the freezer and sit out at room temperature until thawed.

4.34 from 3 votes

Print Recipe

Blood Orange Pound Cake Recipe

Author: Adrianna Adarme

Blood Orange Pound Cake is the pretty pink twist on the classic recipe. Citrus zest inside and juice for the glaze not only make for a pretty cake but a flavorful citrus one as well.

Course: Dessert

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Serving Size: 8

Ingredients

Pound Cake:

• ▢ 3 cups all-purpose flour
• ▢ 1 1/2 teaspoons salt
• ▢ 1/2 teaspoon baking powder
• ▢ 1 1/2 cups 3 sticks unsalted butter, at room temperature
• ▢ 1 3/4 cups white granulated sugar
• ▢ Zest from 1 blood orange about 1 teaspoon
• ▢ 4 large eggs room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 1/2 cup whole milk

Glaze:

• ▢ 2 1/4 cups powdered sugar sifted
• ▢ 2 tablespoons fresh blood orange juice
• ▢ 2 tablespoons milk
• ▢ 1 blood orange sliced, as garnish

Instructions

To Make the Pound Cake:

• Preheat oven to 300 degrees F. Grease a 6-cup bundt pan with cooking spray. Set aside. In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside.
• To the bowl of a stand-up mixer with the paddle attachment (you can also do this in a medium bowl with an electric hand mixer), add the softened butter, sugar and blood orange zest; beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another. Turn mixer to high and beat for 2 to 3 minutes, until light and fluffy. Add the vanilla extract and mix.
• Fold flour mixture into butter mixture, alternating with the milk, beginning and ending with the flour. Pour the pound cake batter into the prepared bundt pan and transfer to the oven to bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.

To Make the Glaze:

• While the pound cake is cooling, whisk together the powdered sugar, blood orange juice and milk. If glaze is too thick, add the additional tablespoon of juice. Pour the glaze over the cooled cake and garnish with blood orange slices.

Notes

Equipment:

Silicone Spatula | Fine Mesh Strainer | Whisk | Glass Nesting Bowl Set

Nutrition

Serving: 6g | Calories: 487kcal (24%) | Carbohydrates: 115g (38%) | Protein: 5g (10%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 2mg (1%) | Sodium: 447mg (19%) | Potassium: 100mg (3%) | Fiber: 1g (4%) | Sugar: 78g (87%) | Vitamin A: 25IU (1%) | Vitamin C: 1mg (1%) | Calcium: 39mg (4%) | Iron: 2mg (11%)

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Looking for more cake recipes? Here are some of my favorites:

• Mini Carrot Cake with Brown Butter Frosting
• Pumpkin Funfetti Cake
• Peach Maple Yogurt Cake
• Mojito Cupcakes