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Blood Orange Pound Cake

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This delicious, zingy and perfectly sweet blood orange pound cake is crowned with a gorgeous soft pink glaze made from blood orange juice.

Orange Pound Cake
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I’ve been totally obsessed with blood oranges this year. Yes the taste is great; generally less acidic and more perfumed with notes of berry but really it’s that gorgeous color. They’re a feast for the eyes! This orange pound cake is everything you’d want rich, moist and has the best aroma out of the oven. Its a fun twist on my easy pound cake recipe!

A close-up photo showing a blood orange bundt cake with a soft pink glaze.

There’s just something so satisfying about a bundt cake. I think it’s the simplicity and the cake to frosting ratio is high enough to trick your mind into thinking, yes this is totally fine for breakfast and as accompaniment to my various beverages throughout the day

A Few Tips and Pointers

  • You can use this recipe to make mini bundts or muffins/cupcakes if you’d like to decrease the bake time.
  • Blood oranges can be hard to come by so use any orange and add some raspberry juice if you still want that pink glaze!
  • The glaze is literally the perfect shade of millennial blush and really complements the cake well. If you wanted more icing, go ahead and cut the cake lengthwise and add some orange or lemon buttercream in the middle.

How to Make Orange Pound Cake

Orange Pound Cake

  1. Preheat to 350°F. Thoroughly butter and flour a bundt pan. Juice about ¾ cup blood orange juice.
  2. In a small bow, combine blood orange juice, sour cream and orange blossom water. Whisk together until combined
  3. Whisk together flour, baking powder and salt. Alternate adding the wet mixture and orange juice.
  4. In stand mixer fitted with a whisk attachment, combine sugar and butter. Beat until fluffy. Add in eggs. Alternate by adding in flour mixture and orange juice mixture to the stand mixer. Add orange zest in. Whisk batter until incorporated. 
  5. Pour into a buttered and floured bundt pan. Bake for about 1 hour. Let the cake cool to room temperature before adding the glaze.
  6. In a bowl, combine confectioners sugar, blood orange juice. Stir together. Transfer to a piping bag and snip off the tip. Pipe the glaze over the pound cake.

If you’ve tried this cake then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

A blood orange pound cake topped with soft pink glaze getting a piece removed.
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5 from 23 votes

Blood Orange Pound Cake

A moist and delicious pound cake filled with blood orange juice and zest.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 240kcal
Author John Kanell

Video

Ingredients

INGREDIENTS:

    For the Pound Cake:

    • 1 cup unsalted butter softened
    • ¾ cup blood orange juice
    • 1 1/2 cups granulated sugar
    • 5 large eggs
    • 3 cups flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup orange juice
    • Zest of 1 blood orange
    • ½ cup sour cream
    • 1 tsp orange blossom water optional

    For the Glaze:

    • 287 grams confectioners' sugar
    • Juice from 1 blood orange.

    Instructions

    INSTRUCTIONS

      For the Pound Cake:

      • Preheat to 350°F. Thoroughly butter and flour a bundt pan.
      • Juice about ¾ cup blood orange juice.
      • In stand mixer fitted with a whisk attachment, combine sugar and butter. Beat until fluffy.
      • Add in eggs.
      • Whisk together flour, baking powder and salt. Alternate adding the wet mixture and orange juice.
      • In a small bow, combine blood orange juice, sour cream and orange blossom water. Whisk together until combined
      • Alternate by adding in flour mixture and orange juice mixture to the stand mixer.
      • Add orange zest in.
      • Whisk batter until incorporated
      • Pour into a buttered and floured bundt pan.
      • Bake for about 1 hour.
      • Let the cake cool to room temperature before adding the glaze.

      For the Glaze:

      • In a bowl, combine confectioners sugar, blood orange juice. Stir together.
      • Transfer to a piping bag and snip off the tip.
      • Pipe the glaze over the pound cake.

      Notes

      • You can use any type of orange to make this cake and the taste will be very similar. I just LOVE the soft pink glaze you can make with blood orange juice.
      • You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.

      Nutrition

      Serving: 1piece | Calories: 240kcal | Carbohydrates: 28g | Protein: 3.5g | Fat: 10.4g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.7g | Cholesterol: 64mg | Sodium: 150mg | Potassium: 22mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 1.1mg
      *Nutrition Disclaimer
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