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Blood Orange Almond Pound Cake

Karina Kari
A moist, tender pound cake infused with zesty blood orange and fragrant almond extract, topped with a glossy citrus glaze.
Perfectly balanced in flavor and texture, it’s quick to prepare and makes a delightful treat for dessert, brunch, or gifting.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 Mixing Bowl Set
  • 1 electric hand mixer
  • 1 Loaf pan
  • Parchment Paper Sheets
  • Measuring Cups & Spoons
  • Whisk

Ingredients
  

Cake:

  • 1½ cups all-purpose flour spooned and leveled
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter room temperature
  • 1¼ cups granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Zest of 1 blood orange
  • 3 tablespoons blood orange juice freshly squeezed, ~1 medium orange
  • ½ cup whole milk room temperature

Glaze:

  • ¾ cup confectioners’ sugar sifted
  • 1 –2 tablespoons blood orange juice freshly squeezed

Instructions
 

  • Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C).
    This ensures even baking and a perfectly tender cake texture.
    While the oven warms, line a standard loaf pan with parchment paper, leaving extra overhang on the sides for easy cake removal later.
    This prevents sticking and guarantees smooth edges without damaging the cake during removal.
  • Combine Dry Ingredients: In a medium mixing bowl, measure and combine 1½ cups of all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
    Gently whisk them together until fully blended.
    This step ensures even distribution of leavening agents and salt throughout the flour, which is essential for uniform texture and flavor.
    Set this mixture aside while you prepare the wet ingredients.
  • Cream Butter and Sugar: In a large mixing bowl, place ¾ cup unsalted butter at room temperature and 1¼ cups granulated sugar.
    Using an electric hand mixer on medium speed, cream them together for about 2–3 minutes until the mixture turns pale, fluffy, and light in texture.
    Proper creaming incorporates air into the batter, which will help create a moist, tender crumb in your cake.
  • Add Eggs and Flavors: Add 3 large eggs one at a time, mixing well after each addition.
    This helps to stabilize the batter and create a smooth texture.
    Once the eggs are fully incorporated, add 1 teaspoon almond extract, 1 teaspoon vanilla extract, the zest of one blood orange, and 3 tablespoons freshly squeezed blood orange juice.
    Mix gently to evenly distribute these flavor elements while preserving the batter’s lightness.
  • Alternate Dry and Wet Ingredients: Reduce the mixer speed to low.
    Add the dry ingredient mixture in three portions, alternating with ½ cup whole milk in two portions.
    The sequence should be dry, milk, dry, milk, dry.
    This alternating method ensures the batter remains smooth and prevents overmixing, which could lead to a dense cake.
    Mix just until each addition is incorporated — avoid overmixing to maintain tenderness.
  • Transfer Batter to Pan: Once the batter is well combined and smooth, pour it into the prepared loaf pan.
    Use a spatula to gently scrape the sides of the mixing bowl, ensuring all batter is transferred.
    Smooth the surface of the batter with the spatula so that it bakes evenly.
    This also creates a beautiful top texture when glazed later.
  • Bake Until Golden and Tender: Place the loaf pan in the preheated oven on the center rack.
    Bake for approximately 55–60 minutes.
    To test for doneness, insert a toothpick into the center of the cake — it should come out clean or with just a few moist crumbs.
    The top should be lightly golden and firm to the touch.
    Avoid opening the oven door too early, as this can cause the cake to sink in the center.
  • Cool Before Removing from Pan: Once baked, remove the cake from the oven and let it cool in the pan for at least 20 minutes.
    This allows the cake structure to set and makes removal easier.
    Carefully lift the cake out of the pan using the parchment paper overhang, then transfer it to a wire rack to cool completely.
    Cooling is important for the glaze to set perfectly without melting.
  • Prepare Blood Orange Glaze: While the cake cools, prepare the glaze.
    In a small bowl, sift ¾ cup confectioners’ sugar to remove any lumps for a smooth finish.
    Add 1 tablespoon freshly squeezed blood orange juice and whisk until smooth.
    If the glaze is too thick, add the second tablespoon of juice gradually until desired consistency is achieved.
    The glaze should be pourable but not too runny.
  • Glaze and Serve: Once the cake is completely cooled, place it on a serving platter.
    Pour the glaze evenly over the top, allowing it to gently drip down the sides for a beautiful finish.
    Let the glaze set for 10–15 minutes before slicing.
    Cut into generous slices and serve.
    This cake is perfect for breakfast, brunch, afternoon tea, or as a special dessert treat.
  • Storage Tips: Store leftover cake in an airtight container in the refrigerator for up to 5 days to maintain freshness.
    For longer storage, freeze the cake (without glaze) for up to 2 months.
    When ready to enjoy, allow frozen cake to thaw to room temperature before adding glaze or serving.

Notes

  • Use room-temperature ingredients for a smoother batter and even baking.
  • Fresh blood oranges give the brightest flavor and natural pink glaze, but navel oranges can be used if unavailable (though color and flavor will be slightly different).
  • Be careful not to overmix the batter to avoid a dense cake texture.
  • Always line the loaf pan with parchment paper for easy removal and clean edges.
  • Let the cake cool completely before glazing to ensure the glaze sets beautifully.
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