Blood Orange Buttermilk Pound Cake With Blood Orange Glaze

The Black Cat Kitchen
by The Black Cat Kitchen
1 loaf
1 hr 25 min

YUM! Blood oranges are my absolutely favorite wintertime treat. I have dedicated so many recipes and creations to these humble fruit. Did you know there are multiple varieties of blood oranges? The grocery stores will mostly carry one variety, but there are specialty shipments you can receive from citrus farmers as well should you desire. But, the variety at the store work just perfectly for this pound cake. They are not only included in the cake, but also juiced into the brightly colored icing you see on top of the pound cake. They made it that color with no other additives, which is just amazing to me. Such a beautiful color!

Blood Orange Buttermilk Pound Cake With Blood Orange Glaze
Recipe details
  • 1  loaf
  • Prep time: 25 Minutes Cook time: 1 Hours Total time: 1 hr 25 min
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Pound Cake
  • 1 3/4 C AP flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 C butter at room temp
  • 1 C sugar
  • zest from 2 blood oranges
  • 1/4 C fresh squeezed blood orange juice
  • 1 tsp vanilla
  • 1 egg
  • 1/2 C buttermilk
  • 1 1/2 Tbsp fresh squeezed blood orange juice
  • 1/2 C powdered sugar
For the pound cake and sauce
Preheat oven to 350 and grease a loaf pan. I used 8.5" x 4.5"
Whisk flour, baking powder and salt, set aside.
Beat together butter, sugar, blood orange juice, and zest until light and fluffy. It should be 2-3 minutes.
Beat in vanilla and egg
Add buttermilk and the dry mix into the wet butter mixture and stir carefully until incorporated. Don't overtax
Pour into loaf pan and bake for 45 minutes-1 hour until a knife comes out clean.
Whisk together the powdered sugar and blood orange juice to make the sauce. Don't drizzle over top until the cake has cooled entirely.
The Black Cat Kitchen
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