Beth’s Blood Orange Pound Cake Recipe | ENTERTAINING WITH BETH

Beth’s Blood Orange Pound Cake Recipe | ENTERTAINING WITH BETH

Learn how to make my delicious blood orange pound cake recipe! A wonderful springtime dessert idea. Enjoy!
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Makes 1 loaf

NOTE: You will need 4 blood oranges total for this recipe

1 cup butter, (240g) room temperature
1 ¼ cup (250g) sugar
4 eggs, room temperature
2 tsp (10ml) vanilla
2 tsp (10 ml) orange zest (from 2 blood oranges)
1 ½ cups (180g) all-purpose flour
2 tsp (10 ml) baking powder
½ tsp (2.5ml) salt
1 cup (240 ml) of sour cream or plain Greek Yogurt

Candied Orange Garnish
2 blood oranges
¾ cup (150 g) sugar
¼ cup (60 ml) water

For Glaze:
1 cup (100g) powdered sugar
3 tbsp (45ml) blood orange juice

Preheat oven to 350F (175C). Butter and flour a 9” x 5” (23cm x 13cm) loaf pan and set aside.

In the bowl of an electric mixer beat together the butter and sugar until fluffy. Add eggs 1 at a time, beating in between each addition. Add vanilla and orange zest beat to combine.

In a medium bowl whisk together the flour, baking powder and salt.

Add the flour mixture to the butter mixture, in thirds, alternating with the sour cream, until both are incorporated.

Transfer batter to the loaf pan, smooth out top and bake for 45-50 mins until a tooth pick comes out clean. NOTE: if top is beginning to brown too quickly, cover with a sheet of foil on top until fully baked through.

Allow cake to cool completely before releasing it from the pan. Place cake on a cooling rack, fitted into a sheet pan, to catch the glaze when cake is frosted.

For candied oranges:
Slice 2 oranges into 12 orange wheels (1/4” thick) each orange should give you 6 wheels.

In a large sauté pan combine sugar and water, simmer mixture until translucent and bubbling. Add oranges in a single layer. Simmer oranges for 3-4 mins each side and then transfer to a cooling rack (with a rimmed sheet pan underneath) to catch the drippings.

For glaze:
Squeeze the oranges that were striped of the zest for the cake, into 3 tablespoons of juice.

In a small bowl add powder sugar through a fine sieve to remove clumps. Then and juice, whisk until smooth.

Spoon glaze over the top of cake, allowing it to drip over the sides of the cake. Garnish with 2 rows of candied oranges, overlapping slightly to create a decorative design (alternate colors too, lighter with darker etc)

Place cake on a platter, garnish either side with fresh mint or orange blossom if you have them, and slice into thick slices. Serve with homemade whipped cream. Enjoy!

Serves 8-10

2 cups (475ml) heavy whipping cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla extract

Combine all ingredients in a bowl and whip until soft peaks form. Serve immediately.

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


View Comments (32)


  1. 375F

    April 17, 2017 at 9:30 pm

    Simply beautiful & delicious!

  2. June Iparis

    April 17, 2017 at 9:30 pm

    wow gorgeous!! Now I really want some oranges haha

  3. Taj tube

    April 17, 2017 at 9:30 pm

    wow…that looks amazing I've been watching since 2013 🙂

  4. naza glory

    April 17, 2017 at 9:30 pm

    awsum.. happy easter beth 🙂

  5. Nora Guerrot

    April 17, 2017 at 9:30 pm

    I'll be your first subscriber on that one! 🙂 Lots of love from France (from a hungarian)!

  6. Ruthie

    April 17, 2017 at 9:30 pm

    I never see blood oranges. What do they taste like? I recently bought cara cara oranges, pink fleshed oranges, but was a little disappointed when it tasted like a regular navel orange. Lol.

  7. Grace Ramadi

    April 17, 2017 at 9:30 pm

    Hi Beth, can you do a video on your crockery selections and flatware. I love your french style sterling silver flatware that you use some times. Like the spoon you just used for drizzling your glaze. How do you upkeep sterling silver flatware. I hope I'm not wrong in saying it's sterling silver, it just looks like it. Thank you

  8. Aquiles Tadeu Martineli

    April 17, 2017 at 9:30 pm

    It is so comforting to listen to you! And your recipes are so, so Nice. I wonder if I can find blood oranges in my country (Brazil).

  9. Susan Hull

    April 17, 2017 at 9:30 pm

    Do you feed your family just water and vitamins the rest of the time so they don't look like the side of a barn?!? Your recipes are luscious. Can't wait to try this one!

  10. Max Djj

    April 17, 2017 at 9:30 pm

    What a clever idea to use blood oranges. I never thought of using them that way. Thanks for sharing this lovely yummy recipe with us, Beth and Happy Easter 🙂

  11. Nora Guerrot

    April 17, 2017 at 9:30 pm

    Yay, the gardening channel! I really love your channels! Would love some tips around the house too!

  12. Amanda Frederickson

    April 17, 2017 at 9:30 pm

    Yes! This looks amazing. I love anything and everything blood orange! Can't wait to try this.

  13. Oski Haddad

    April 17, 2017 at 9:30 pm

    thanks beth and happy easter

  14. Oski Haddad

    April 17, 2017 at 9:30 pm

    am going to buy blood oranges tomorrow this is yummyyyyyyyyyy

  15. Liz S.

    April 17, 2017 at 9:30 pm

    Such a GORGEOUS pound cake and fabulous recipe. Wishing you a fabulous Easter and rest of the weekend, Beth!

  16. Anastasia Ulianchenko

    April 17, 2017 at 9:30 pm

    Looks amazing! So bad that I am on the diet haha 🙂

  17. Bridget Umphryes

    April 17, 2017 at 9:30 pm

    oh my goodness looks delicious

  18. Bernard Seto

    April 17, 2017 at 9:30 pm

    Looks very pretty but I am afraid you really put too much sugar into it. Diabetics can only look and not eat it ! Sucks.

  19. rozozzy

    April 17, 2017 at 9:30 pm

    you are the best….I really appreciate the way you answer our questions before we even ask!! I would have used cooking spray cuz I'm lazy but you stopped that disaster. your insight is great and it shows that you are indeed a very special and thoughtful person. not to mention your unique recipes that look quite simple to prepare. I really enjoy your vids..I also added the notification bell. Thank you for all you do….Happy Easter and Blessings

  20. Goran Jovankic

    April 17, 2017 at 9:30 pm

    where do you come from bety? i m from serbia..

  21. caoimhe gately

    April 17, 2017 at 9:30 pm

    lol i was wondering where your garden channel went, love this recipe im going to make this for sure 🙂

  22. Kristin Wong

    April 17, 2017 at 9:30 pm

    Wow that cake looks so moist and delicious!! It made me hungry just watching, haha. Also, is it possible for you to do some no-butter recipe desserts in the future?? :~))

  23. Mimi Zabela

    April 17, 2017 at 9:30 pm

    This looks so beautiful and yummy!! tfs. So excited to here you will be doing videos again on your garden channel!!

  24. Rachna19

    April 17, 2017 at 9:30 pm

    is the sugar granulated sugar or confectioner sugar?

  25. Sherry Jimerson

    April 17, 2017 at 9:30 pm

    I definitely want to make this cake. I don't think I've ever seen any blood oranges.

  26. Sky Stars

    April 17, 2017 at 9:30 pm

    I truly like you and your videos! Happy Easter! Happy Alleluja!

  27. lilmonster90210

    April 17, 2017 at 9:30 pm

    wow that looks like a fairy tale in cake form 🙂

  28. Kirstie Yong

    April 17, 2017 at 9:30 pm

    Those blood oranges look amazing! Love it as always!

  29. TSS NCS

    April 17, 2017 at 9:30 pm

    Good vid

  30. Richard Khusial

    April 17, 2017 at 9:30 pm

    What a beautiful recipe, I will definitely try this soon. Today I am making your Ultimate Carrot Cake hopefully it comes out great =]

  31. Rewind Remix NCS

    April 17, 2017 at 9:30 pm

    wonderfull vid

  32. Kiran Kosaraju

    April 17, 2017 at 9:30 pm

    Hi Beth! I love your recipes. Can you please create a few recipes that can be made by kids who recently learned how to cook?

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