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Blood Orange Pound Cake

With a pronounced berry finish balanced by a bitter undercurrent, blood oranges are a wonderful ingredient in baked goods. This easy pound cake is topped with a pink-flecked glaze that helps to keep it moist.



For 8 Serving(s)


  • 1/8 c blood orange juice
  • 1/2 c buttermilk
  • 8 T blood orange zest
  • 1/2 t orange extract
  • 1/2 t vanilla extract
  • 1 1/2 c flour
  • 1/4 t baking soda
  • 1/4 t baking powder
  • 1/2 t salt
  • 1/2 c butter
  • 1 c sugar
  • 2 eggs
  • 1 c confectioners' sugar

Blood Orange Pound Cake Directions

  1. Preheat oven to 350℉. Butter and flour a loaf pan.
  2. Pour the 1/8 cup of blood orange juice into a glass measuring cup, then top with buttermilk until you reach 1/2 cup. Stir in the orange zest, orange extract, and vanilla extract. Set aside.
  3. Mix together the flour, baking soda, baking powder, and salt. 
  4. In a large bowl, cream the butter and sugar together until fluffy, then beat in the eggs. Stir in half of the dry ingredients to the butter-sugar mixture, then the juice-buttermilk mixture, then remaining dry ingredients. Be careful not to overmix. Transfer the batter to the prepared loaf pan, and bake for 55-60 minutes, until a cake tester comes out clean. Cool 10 minutes in the pan, then turn onto a wire rack.
  5. Whisk together the confectioners’ sugar and remaining 2 tablespoons blood orange juice until smooth. Pour glaze over the cooled cake. Slice and serve.

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