Blood Orange Pound Loaf Cake
This blood orange pound cake is moist and fluffy, scented with blood orange zests and glazed made with freshly squeezed blood orange juice. An easy blood orange loaf cake.
January 19, 2017
February 25, 2021
This blood orange pound cake recipe is super easy to put together and it results in moist and fluffy loaf cake that is later topped with blood orange glaze. A very flavourful treat as is scented with both the peel and the juice from the blood orange. This blood orange loaf cake can be made into a Bundt cake too, and if you can’t find blood oranges where you live, regular oranges work great as well. Finally, you can also glaze this cake with rich chocolate ganache instead of a light glaze as it pairs perfectly with oranges. Can't wait for you to try it!
Material & Ingredient Notes
- A variety of orange that has almost a red flesh. To know more about them check What is a Blood Orange. Blood orange season goes from December to April. My favourite one is the Sicilian blood orange. Best orange juice I have ever had! If you can't find them, they can be replaced with regular oranges!
- A regular loaf pound cake. Dimensions: 20 cm long x 7.5 cm high x 11 cm wide.
- Baking spray
How to make this recipe
- Grease and line the loaf pound cake pan
- Make the blood orange pound cake batter
- Prepare the blood orange syrup
- Bake the blood orange loaf cake
- Brush the cake the syrup while still hot
- Glaze the blood orange cake once it has completely cooled off
- Blanching the egg and the sugar will give all the sponginess to your cake. You need to whisk them about 10 minutes, until you can make a little drawing of batter using your whisk. This is called "ribbon stage".
- Sift the flour so that there are no lumps in the blood orange loaf batter.
- Spray the loaf pound cake pan and line with parchment paper. Then spray again. You can also butter and flour the cake pan, the classic way! Make sure to use softened butter.
- Estimate baking time: 35/40 minutes, until golden. I say estimate because baking time varies with each oven and place. If this the first time making it, be attentive, and write down how long it took with your oven. It will be the same after that.
- To test if the cake is ready simply insert a skewer, cake tester (I love mine, and they cost nothing!) or knife at the centre. If it comes out clean, remove from oven. If there is a little crumb on there, bake for a few extra minutes.
- Unmould the cake when it is still hot! Run a knife between the cake and the pan, and finally use the flaps of parchment paper to remove from the mould (flip the cake pan on to a wire rack until the cake falls off, if you simple buttered your loaf pan).
- Pinch the cake with a skewer all over the surface to make sure it absorbs all the syrup and remains moist!
- Let the blood orange pound cake cool down completely before glazing!
- In my opinion glaze is a personal thing. Some people like it on the thicker side, others prefer it lighter. I'm right in the middle. To get the consistency you like: Add the juice to the sugar slowly (not the other way around), mixing constantly until you are happy with the glaze.
Be prepared: make ahead
You can make the cake one day ahead and refrigerate properly covered with saran wrap in the cake pan. Before baking, let it sit at room temperature for about 30/40 minutes.
Keep the blood orange pound cake at room temperature. Once it has been sliced cover the open edge with saran wrap to prevent it dries out.
It keeps for up to 4 days.
Blood Orange cake can be frozen before glazing. Just let it cool down completely, cover in plastic wrap 2 or 3 times and place in the freezer. It keeps for up to 3 months.
To defrost: let it sit at room temperature overnight. Glaze. Enjoy!
Variations to this recipe
You can use any other citrus like lemon, mandarin, grapefruit, and regular orange. They will all work super well with this cake.
I already have a killer lemon cake recipe on the site though!
You can replace the blood orange glaze with chocolate ganache to make it extra delicious!
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Nutrition: 298 cal
Blood Orange Zest
(zest of 3 oranges)
Blood Orange Juice
Blood Orange Syrup
Blood Orange Juice
Blood Orange Juice
- 1. Prepare the mould: Pre-heat the oven to 175 degrees Celsius. Butter the cake pan and line with parchment paper. The butter the parchment paper. Use softened butter.
- 2. Prepare the cake batter: In the bowl of stand mixer using the whisk attachment mix the eggs and the sugar until it has doubled or more in volume, changed colour to pale yellow and is has become fluffy. Whisk in the zests. Fold in the flour using a spatula and make sure it has been properly mixed. Add the blood orange juice and mix until incorporated. Finally fold in the cream very gently.
- 3. Bake the blood orange cake: Transfer the batter onto the cake pan bake for about 45 minutes. To verify if the cake is ready, insert a skewer into the cake. If it comes out dry it means you can remove the cake from the oven. Otherwise continue to bake.
- 4. Prepare de blood orange syrup: Bring the water, the juice and the sugar to a boil. Remove from heat and set aside.
- 5. Unmould the cake: Unmould the cake as soon as you remove from the oven. Transfer on to a wire rack and using a skewer pinch holes along the cakes surface. Then immediately brush with the blood orange syrup, several times making sure the cake absorbs it. Let it cool down at room temperature.
- 6. Glaze the blood Orange cake: Add the juice to the powdered sugar and whisk using a hand whisk until the sugar has absorbed the liquid. Do not add the juice all at once. Go little by little until you obtain the desired consistency. Cover the cake with the glaze. Let it set before slicing the cake.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
Excelente aunque aqui en La Cumbre no hay esas naranjas!!!! Thanks!!! Amelia Bonfanti Northlands 66
Gracias Amelia! Podes reemplazar por naranjas comunes :) Queda rico igual!! :)