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+ servings

Blood Orange Almond Pound Cake Recipe

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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 354kcal
Cost $5


  • cups all-purpose flour spooned and leveled
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup unsalted butter at room temperature
  • cup granulated sugar
  • 3 large eggs at room temperature
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • zest of 1 blood orange
  • 3 tbsp blood orange juice freshly squeezed -about 1 medium/large sized orange
  • ½ cup whole milk at room temperature


  • ¾ cup confectioners sugar sifted- measured then sifted
  • 1-2 tbsp blood orange juice freshly squeezed


  • Preheat oven to 350° F. Line a loaf pan with parchment paper for easy removal later and set aside.
  • In a medium-sized bowl, mix together the flour, baking powder, salt. Set aside.
  • In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs, one at a time. 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.
  • Bake for 55-60 minutes, until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool for at least 20 minutes before removing from the pan. Allow the cake to cool completley before glazing and slicing.

make the glaze

  • While the cake is cooling, make the glaze by whisking together the sifted powdered sugar and 1 tbsp of orange juice. Add the 2nd tbsp of juice if needed.
  • Once the cake has cooled completely, pour the glaze over top. Slice and serve!


  • 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.


Calories: 354kcal | Carbohydrates: 50g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 106mg | Potassium: 73mg | Fiber: 1g | Sugar: 35g | Vitamin A: 529IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg