Blood Orange Pound Cake is a deliciously moist loaf bursting with citrus flavor. Blood oranges lend a gorgeous rosy pink hue to this cake, making it perfect for afternoon tea or snacking with friends. Take advantage of blood orange season and bake up this delightful Blood Orange Pound Cake.
Blood oranges start arriving in produce aisles in December and last through late May. This stunning citrus is known for its ruby-hues and sweet, berry-like flavor. A favorite while in season, baking with this beautiful citrus is one way to show off just how lovely they are. Dense and flavorful, this Blood Orange Pound Cake has buttery crumb that’s specked with blood orange zest and drizzled with a vibrant pink glaze. Perfect paired with a cup of coffee, serve this impressive treat at brunch or for a dessert.
Pound Cake Baking Essentials
With two GoodCook Nonstick Mini Loaf Pans, you can double the recipe and bake up a Blood Orange Pound Cake for yourself, and one for a friend. Before you start, make sure you’ve got at least one GoodCook Nonstick Mini Loaf Pan, a GoodCook Touch 5 QT Mixing Bowl, a GoodCook Mixing Spoon, and a GoodCook Silicone Whisk. Now you’re ready to bake up a showstopping citrus cake!
Bake & Share
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Blood Orange Pound Cake
Bursting with citrus flavor with a bright blood orange glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1/4 cup unsalted butter, room temperature
- 1/2 cup sugar
- Zest of 1 blood orange
- 1 large egg, room temperature
- 1/4 cup buttermilk, room temperature
- Juice of 1 blood orange (2 Tablespoons)
- 1/4 cup powdered sugar
- 1 1/2 Tablespoon blood orange juice
Preheat oven to 325°F. Grease a mini loaf pan.
Mix together the flour, baking powder, and salt. Set aside.
In a stand mixer, beat the butter until smooth, add in the zest and sugar, Mix until light and fluffy, about 3 minutes.
Add the egg to the mixer, and mix until blended. Scrape down the sides of the bowl and mix for a few more seconds.
Combine the buttermilk and the juice.
Add ½ of the flour mixture, mix until just combined. Add the buttermilk, mix until just combined. Scrape down the sides of the bowl, then add the rest of the flour. Mix until just combined.
Pour batter into the prepared pan, and bake for 40-50 minutes, a toothpick should come out clean when poked into the center.
Let cake cool in the pan for 20 minutes, then gently remove from pan and place on a wire rack to cool completely.
To make the glaze, combine the juice and powdered sugar until smooth. Spoon over cake and enjoy.