5 from 11 votes

Blood Orange Buttermilk Poundcake

Yield: 8 servings
Total Time:
1 hr 30 mins
Adapted from Fine Cooking's Lemon Buttermilk Pound Cake. Our pound cake is made with blood orange juice and zest but to really highlight the flavor of blood oranges we will serve this loaf with a quick and easy blood orange sauce either drizzled over top or alongside to dunk in.
Makes one 8.5 inch x 4.5 inch loaf


  • 1 3/4 cups (220g) all-purpose flour
  • 2 teaspoons (10ml) baking powder
  • 1 teaspoon kosher or sea salt
  • 1/2 cup (113g or one stick) butter , at room temperature
  • 1 cup (200g) sugar
  • finely grated zest of 2 blood oranges
  • 1/4 cup (60ml) fresh blood orange juice
  • 1 teaspoon (5ml) vanilla extract
  • 1 large egg
  • 1/2 cup (120ml) buttermilk *see note below

For the sauce:

  • 1-2 tablespoons (15 -30ml) fresh blood orange juice (depending on how thick you like your sauce)
  • 1/2 cup (60g) confectioners’ sugar


  1. Preheat the oven to 350°F. Grease a 8.5 inch x 4.5 inch loaf pan.

  2. Whisk or sift together the flour, baking powder, and salt for about 20 seconds or until well combined. Set aside.

  3. Beat together the butter, sugar, blood orange zest and blood orange juice until light and fluffy (2-3 minutes in a stand mixer). Scrape the sides of the bowl and beat in the vanilla extract and egg.

  4. Add the buttermilk and the dry flour mixture to the butter/egg batter. Carefully stir the batter until combined, but don’t overmix (it will be a thick batter), making sure to scrape the sides of the bowl.

  5. Pour the batter into the prepared pan. Bake for about 45 minutes - 1 hour, or until golden and a toothpick comes out clean when inserted into the center. 

  6. When cool enough to handle, gently remove the pound cake from the pan. 

  7. Make the sauce: Whisk together the blood orange juice and confectioners' sugar until smooth. Spoon the sauce over the pound cake or serve alongside to dunk in.

Recipe Notes

Note 1: To quickly make a homemade buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice (or in the case of this recipe - 1/2 cup milk-1/2 tablespoon lemon juice)
Stir to combine and allow to sit at room temperature for 5-10 minutes. Use as directed for buttermilk in the recipe. 

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