Blood Orange Pound Cake

This blood orange pound cake is a fantastic seasonal dessert. The buttery, rich cake is ribboned with a marmalade layer, steeped in a blood orange syrup, and topped with a light blood orange glaze. Irresistible.

A blood orange pound cake on a wire rack with glaze and sugar syrup, three slices cut

Blood oranges have a relatively short season, which is why The One and I try to find as many ways to use them as possible. I created this blood orange pound cake after hearing him moan one too many times, “You never bake for me anymore.” (This is true, but the reason why is because his pleas for baked goods are always followed the next day by, “Please! No more cakes and breads. That damn scale is lying again!”) So goes my life.

What I love about this cake is blood orange zest and juice are in every component: the cake, the soaking syrup, and the glaze. If you can, find the Moro variety of blood orange, as they have a deeper red skin and juice.–David Leite

Blood Orange Swirl Pound Cake

  • Quick Glance
  • 1 H
  • 2 H
  • Makes 1 loaf

Special Equipment: A 9-by-5-by-3 inch loaf pan (23-by-13-by-8 cm or 8 cups)

5/5 - 2 reviews
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Ingredients

  • For the blood orange pound cake
  • Baking spray, such as Baker's Joy
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 to 5 blood oranges (preferably the more colorful Moro), zested and juiced
  • 1 cup granulated sugar
  • 2 sticks unsalted butter (8 oz), at room temperature
  • 3 large eggs, at room temperature
  • 1/2 cup full-fat sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup blood orange marmalade
  • For the blood orange soaking syrup
  • 1/2 cup blood orange juice
  • 1/2 cup granulated sugar
  • For the blood orange icing
  • 2 tablespoons blood orange juice, more if needed
  • 1 cup confectioners' sugar

Directions

  • Make the blood orange pound cake
  • 1. Set a rack on the middle of the oven and crank the heat to 350°F (175°C). Cut a piece of parchment paper that’s approximately 9-by-16-inches (23-by-40-cm). Coat a 9-by-5-inch (23-by-13-cm) loaf pan lightly with the baking spray and fit the parchment into the pan so that it lines the bottom and sides with ample overhang.
  • 2. In a medium bowl, whisk together the flour, baking powder, and salt.
  • 3. Mix 3 tablespoons (18 g) zest into a small bowl and, using your fingertips, rub the zest into the sugar to release the oils in the zest. Set aside.
  • 4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer on medium-high, beat the butter and zest-infused sugar, scraping down the bowl a few times, until it’s fluffy and pale yellow, 5 to 6 minutes.
  • 5. Add the eggs, 1 at a time, beating after each addition until fully incorporated. Add in the sour cream and the vanilla extract and continue to beat until everything’s combined.
  • 6. Switch to a spatula and gently fold the flour mixture into the butter mixture until no flour streaks remain.
  • 7. Scoop about 1/2 cup of the batter into a small bowl, add the blood orange marmalade, and stir until smooth.
  • 8. Spoon about 2/3 of the plain batter into the prepared pan and smooth the top with the spatula. Gently spoon the marmalade batter on top, spreading it to within 1/2 inch of the pan’s edge. Scrape the rest of the plain batter over the marmalade batter and smooth the top. Stick a table knife into the batter and, using the flat side, crisscross it back and forth to mix the layers together a bit.
  • 9. Bake until the cake is domed and golden and a toothpick comes out clean, 50 to 70 minutes. If the cake begins browning too much, loosely cover the pan with foil, tented in the center so it doesn’t touch the surface of the cake. Remove the cake from the oven and let it cool on a rack for 10 minutes.
  • Make the blood orange soaking syrup
  • 10. While the cake is cooling, pour the 1/2 cup blood orange juice and the sugar into a small saucepan and bring to a simmer, cooking until the sugar has completely dissolved, 5 to 8 minutes. Slide the pan off the heat.
  • 11. Grasp the overhanging edges of parchment and carefully–lift the cake from the pan. Remove the paper and place the cake on the wire rack. Place a rimmed baking sheet beneath the wire rack.
  • 12. Poke holes all over the top of the cake with a skewer. Brush the cake liberally with the soaking syrup, letting it seep in after each coating before adding more. This takes some time. Don’t even consider skimping. Use all the syrup. Let the cake cool completely.

  • Make the blood orange icing
  • 13. When the cake has cooled, stir the 2 tablespoons blood orange juice into the confectioners’ sugar until smooth. Add another tablespoon of juice is the icing is too thick. Pour the icing over the cake, letting it drip down the sides. Let the icing on the cake set for 30 minutes before slicing and digging in.

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Recipe Testers Reviews

This gorgeous pastel jewel of a blood orange pound cake is bright, rich, and bursting with a sweet, tart, buttery tang. The deeply golden cake is speckled with blood orange zest and ribboned with marmalade batter and topped with a pink glaze that's alluring and irresistible. The scent, the flavors, the texture all beg you to taste it. The glaze crushes and melts on your tongue sweet and sharp while the cake tightly crumbed and tender with crunchy edges is a balance of sweet decadence. The blood orange syrup seeps into the buttery rich cake adding a layer bright contrasting tang, while the marmalade creates a bittersweet creamy layer of intrigue. Supremely moist, beautiful and bursting with flavor, this is a decidedly craveable cake.

We have a very short window of opportunity for blood oranges in Northern Ontario so when they are available for one short, cold month, I do as much as possible with them. This blood orange pound cake is one of my favorite recipes so far—it's moist and full of true blood orange flavor. I used a friend's Seville marmalade, which added just enough bitterness to give the pound cake a pleasing bite. The recipe does have a few step. However, once you have the zest and juice ready, the rest of the cake comes together easily. There are a few steps certainly, but I think that's what contributes to making this cake such a pleasure to eat. There is a perfect balance of flavors and the cake itself is rich and moist. I did find that I didn't need the full hour to cook it; I took mine out just after 50 minutes and it was cooked through with no heavy browning on top. I am actually planning to make a second one this afternoon and I'm not going to share any, this time! DELICIOUS.

This was a fun twist on your basic citrus pound cake. The color is really pretty and I like that the blood orange has a touch of bitterness to it that is a nice counterpoint to so much sweet. I did have a hard time keeping the swirl a 1/2 inch from the edges. There was a lot of it and it was pretty loose, so I did get some caramelization on the outside where the marmalade met the pan. Do not overbake the cake! I made the mistake of thinking the bits sticking to my tester stick was gooey cake, but it was only the swirl. As such, my pound cake was a bit overdone, but still edible. It made for a refreshing treat when the doldrums of winter are upon us. Soaking the cake took 18 minutes. The cake eventually soaked up all the syrup, but you really have to be patient.

This blood orange pound cake was a pretty simple loaf cake recipe to put together, with a few extra steps that bump up the flavor, texture, and appearance. Pouring syrup on cake is always a good idea, and I did not expect to love the pretty pink glaze as much as I did. It makes an attractive cake fit for springtime or Valentine’s Day. The cake disappeared from the office break room well before lunchtime. (All except for that one little piece…no one ever wants to take the last piece.) Overall I found it delightfully moist, buttery, and with a nice tartness from the citrus to offset the sweet. My only improvement would be to flip the cake over and add some syrup from the bottom, since most of it was concentrated near the top half of the loaf. It might serve well with tea or fruit, but I found it great on its own. Despite the slightly drier bottom, the cake overall was still quite moist, and it held together when you ate it, rather than breaking into a pile of crumbs in your hand. I also liked that it wasn’t overly dense—just slightly denser than a regular butter or layer cake.

Comments

  1. Blood oranges are my absolute favorite fruit so when they’re in season I stock up and look for an many things as possible to cook with them. This Blood Orange Pound Cake was perfect. The recipe was easy to follow and it came out fantastic! I loved the icing on top of the blood orange syrup that soaked into the top. It was the perfect infusion of blood orange flavoring without being over powering. I am definitely putting this one in my recipe book for future dinner parties, holidays, etc.

  2. My second attempt at this cake turned out PERFECTLY because I followed directions. The first time, I had whole wheat flour so I decided to use it. Big mistake. My second attempt was successful due to the magic of All Purpose flour.

    I’m a Canadian, living just outside of Toronto, and I couldn’t find blood orange marmalade so I used the regular type (I felt the difference was negligible). Instead of pressing the sugar and zest between my fingers, I used the back of a soup spoon and pressed the zest against the side of a metal bowl. It worked very well.

    There is a part of the recipe that I think should be explained or possibly, edited. Swirling the marmalade/pound cake batter with a knife just doesn’t work. The batter is too thick for that maneuver! The photo on the site shows a perfectly straight line of marmalade, indicating that it was not swirled. Also, because I frosted my first, unsuccessful attempt, I felt that the frosting was too thick, so I added an extra tablespoon of the blood orange juice.

    Overall, a great recipe! I have added this to my recipe book so it definitely will be made again!

    Blood orange pound cake topped with icing and four slices of blood orange in an oval plate

    1. Ernestina, so happy you like the recipe.

      As to the swirling, I’ve clear it up in the recipe. It’s really just passing the flat part of the knife back and forth so that there isn’t a perfectly straight line, otherwise, the cake will split along the marmalade line. You’ll see that there are hills and valleys to the marmalade in the photo. That’s what I was going for.

      Also, I’ve added the direction of using more juice if needed for the icing to make it pourable.

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