Blood Orange Rosemary Pound Cake

This delicious blood orange rosemary pound cake is a simple, citrusy treat that’s perfect for any season. It’s an easy loaf cake with a tender crumb, a fragrant herbal twist, and a bright, tangy glaze. Made with common ingredients and a splash of orange soda, it’s surprisingly quick to whip up at home.

Recipe Ingredients:

• Nonstick baking spray, for the loaf pan
• 1 1/2 cups granulated sugar
• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
• 2 large eggs plus 1 yolk
• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 cup blood orange soda or orange soda
• 1 tablespoon fresh rosemary, minced
• 2 blood oranges
• 1 cup powdered sugar, sifted

How To Make Blood Orange Rosemary Pound Cake?

1. Preheat the oven: Preheat your oven to 350°F / 180°C (160°C fan). Grease a 6-cup (8½ x 4½ x 2½-inch) loaf pan with nonstick baking spray or line it with parchment paper.
2. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and sugar together until light and fluffy—about 2–3 minutes.
3. Add the eggs: Mix in the eggs and egg yolk one at a time, beating well after each addition.
4. Incorporate dry ingredients: On low speed, gradually add the flour and salt, mixing just until combined.
5. Add liquid and flavorings: Slowly pour in the blood orange soda, then mix in the rosemary and the zest of one blood orange. Scrape down the sides and mix again for about 30 seconds until the batter is fully combined.
6. Transfer to the pan: Spoon the batter into the prepared loaf pan and smooth the top. Give the pan a gentle tap on the counter to release any air bubbles.
7. Bake the cake: Place the pan on a baking tray and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
8. Cool the cake: Let the cake cool completely in the pan before glazing.
9. Make the glaze: In a small bowl, whisk together the powdered sugar, blood orange zest, and 2 tablespoons of juice. If needed, add a bit more juice (up to 1 tablespoon) to get a thick but pourable glaze.
10. Glaze and finish: Carefully remove the cake from the loaf pan and place it on a wire rack over a tray. Drizzle the glaze generously over the top and let it set before slicing.

Recipe Tips:

• Use room temperature butter and eggs: This helps everything mix evenly and gives the cake a smooth, tender texture.
• Don’t overmix the batter: Once you add the flour and soda, mix just until combined—overmixing can make the cake dense.
• Zest only the colored part: When zesting the blood oranges, avoid the white pith underneath—it’s bitter and can affect the flavor.
• Test the cake properly: The toothpick should come out with just a few moist crumbs—not wet batter. Start checking around 1 hour 15 minutes.
• Let the cake cool before glazing: If the cake is too warm, the glaze will melt and slide off instead of setting nicely on top.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Blood Orange Rosemary Pound Cake cool completely to room temperature. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the fridge for up to 5 days.
• Freeze: After the cake has cooled, wrap it well in plastic wrap and then in foil, or place it in a freezer-safe container. Freeze for up to 3 months. To serve, let it thaw at room temperature for a few hours before slicing. No need to reheat.

Nutrition Facts

• Calories: 583
• Total Fat: 25.9g
• Saturated Fat: 15.3g
• Cholesterol: 154mg
• Sodium: 41mg
• Potassium: 105mg
• Total Carbohydrate: 83.1g
• Dietary Fiber: 1.4g
• Sugars: 58.5g
• Protein: 6.9g

Check out More Recipes:

• Blondies Recipe
• Blackberry Pot Pies
• Blackberry Lime Whip
• Blackberry Lemon Ice Cream