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This Blood Orange Pound Cake has a moist and tender crumb and a gorgeous pink glaze thanks to some fresh squeezed blood orange juice!


serves 8

Total time

0 minutes




  • dry ingredients
  • 1½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • wet ingredients
  • ⅛ cup blood orange juice
  • ⅓ cup buttermilk
  • zest of 3 oranges
  • ½ tsp orange extract
  • ½ tsp vanilla paste (or extract)
  • 1 stick () unsalted butter (room temperature)
  • 1 cup sugar
  • 2 eggs
  • glaze
  • 1½ cups confectioner's sugar
  • blood orange juice to thin
  • ¼ tsp orange extract (optional)


  1. Set oven to 350F
  2. Mix the dry ingredients together and set aside.
  3. Measure the orange juice in a glass measuring cup and then fill to the 1/2 cup mark with buttermilk. Add the zest, extract and vanilla paste. Set aside.
  4. Cream the butter and sugar together until light and fluffy. Beat in the eggs.
  5. Alternately add the dry ingredients along with the wet, to the butter mixture, beginning and ending with the dry. Don't over mix.
  6. Turn batter into a buttered and floured loaf pan. I lined the pan with a piece of parchment paper to make it easier for me to lift it out.
  7. Bake for about 55 minutes to an hour, until a toothpick comes out clean.
  8. Cool for 10 minutes in the pan, then turn out to a rack.
  9. When the cake is mostly cooled, glaze with the Blood Orange Glaze.
  10. To make the glaze, mix the sugar with enough of the juice to create a nice glaze consistency. Add in the extract, if using. Spread or drizzle on the cooled cake. If your glaze is too thin, you will lose a lot of it to 'run off'. I like to make it on the thick side and spread it with a knife or spreader.
  11. View the recipe instructions at The View From the Great Island

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