Super Moist Blood Orange Almond Pound Cake

This Blood Orange Almond Pound Cake is tender, buttery, and super flavorful. It's bursting with almond and zesty orange, topped with a bright pink blood orange glaze that truly makes this cake stand out. This recipe is easy to follow and doesn't take long to make, most of the time is the cake spent in the oven!

Blood orange season is coming to an end but I had to share this almond pound cake with you all. It's so so good!

The flavors of almond and blood orange match so perfectly together, and the cake itself is super moist and rich. It's dense, but still light and flavorful.

Also, the blood orange glaze on top is for sure not optional (in my opinion)- It's the best part! It adds such a vibrant, citrusy flavor to the cake. Plus it's so pretty! If you've never made a pound cake before, don't worry, it's super simple.

If you love trying orange flavored treats, look no further than this amazing orange coffee cake, or these orange creamsicle cookies!

Ingredients needed for this almond pound cake:

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• blood oranges- these can be found in your grocery store's produce section most of the winter months. You can always swap for naval oranges as well! You need about 2 blood oranges for this recipe.
• almond extract- I use both almond and vanilla extract in this recipe. If you love almond flavor, make sure to use the full teaspoon the recipe calls for (I know it's a lot!). If you want a less intense almond flavor, try using ¾ or ½ teaspoon instead.
• whole milk- I suggest using whole milk for this recipe. I did not test this recipe with another milk option.

How to make

Step one: make the cake batter

Start by preheating your oven to 350 degrees F. Line a loaf pan with parchment paper and set it aside. I like to hold my parchment paper down with small clips and then remove it once I pour the batter in.

In a medium-sized bowl, mix together the flour, baking powder, salt and set aside. In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, mixing after each one. Then mix in the almond extract, vanilla extract, orange zest, and orange juice.

Add the dry ingredients and the milk, alternating between the two and mixing in between (dry, milk, dry, milk, dry). Mix this until it's just incorporated. Pour the batter into the loaf pan.

Step two: bake the cake

Bake for 55-60 minutes, until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow the cake to cool for at least 20 minutes before removing from the pan. Place on a wire cooling rack and allow it to cool completely before glazing and serving.

Step three: make the glaze

While the cake is cooling, make the glaze by whisking together the sifted powdered sugar and 1 tablespoon of orange juice. Add another ½ tablespoon of juice until you get the desired consistency.

Step four: glaze & enjoy!

Once the cake is completely cooled, pour the glaze all over top. Slice, serve, and enjoy!

Where can I find blood oranges?

Blood oranges can be found in the produce section of most grocery stores. They look very similar to naval oranges on the outside, they can sometimes have darker skin. They are typically in season from December through May.

Storing & Freezing

This cake will stay fresh covered tightly in the fridge for up to 5 days. You can freeze this cake for up to 2 months. I advise making this cake and freezing it before putting the glaze on, but you can also freeze any leftover cake with the glaze on top. Defrost it by letting it come to room temperature.

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