Citrus season is upon us and what better way to enjoy it than with this blood orange pound cake. This soft, flavorful poundcake is made with both the juice and zest of blood oranges plus a little vegan sour cream for richness and it is topped off with beautifully pink icing, thanks to more blood orange juice.
Why you'll love this recipe
- The citrus flavor is the star of this dessert.
- It's gluten free and dairy free.
- It's easy to make and doesn't require any fancy decorating skills.
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill flour for most of my recipes. You can use the gluten free flour blend of your choice, but ensure that it contains xanthan gum or another type of binder.
- Vegan Sour Cream - If you're not dairy free, use regular sour cream in the same measure.
- Vegan Butter - I used Country Crock Plant Butter in this recipe. Any vegan stick butter should work fine. If you're not dairy free, use regular butter in the same measure.
- Eggs - This recipe uses 3 large eggs. I wouldn't recommend an egg replacement here.
- Pistachios (optional) for decorating the top of the pound cake.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Other Citrus - blood oranges can be hard to find where I live. If you have the same trouble, substitute with tangerines for the closest flavor.
- Not Dairy Free - Use dairy butter and dairy sour cream in the same measure as called for in the recipe.
- Nut Free - Feel free to omit the pistachios from the top of the cake.
This cake is easy to make. You will need an electric mixer, spatula, and a loaf pan.
STEP 2: Use your fingers to rub the orange zest into your bowl of sugar. This will impart the orange oil to the sugar creating a stronger flavor.
STEP 3: Add the butter and orange sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes, until light and fluffy.
STEP 4: Add the vanilla followed by the eggs, one at a time, mixing for 60 seconds between each addition.
STEP 5: Turn the mixer to low and add half of the flour mixture, followed by half of the sour cream mixture. Repeat with the remaining ingredients.
STEP 6: Spread the batter into your prepared pan and bake!
TIP: Make sure to mix the batter only until the dry ingredients are incorporated. Over mixing can lead to a dense pound cake.
Secrets for a great pound cake
Make sure to use room temperature ingredients (yes, this includes the butter, sour cream, and eggs). Room temperature ingredients will combine together more smoothly and result in the perfect cake!
Yes! Blood oranges have a slightly different flavor than a regular orange - more like a cross between citrus and raspberries. The flavor is perfect for a dessert or cocktail and it's unusual color adds a little flare to any dish.
You will want the cake to cool in the pan for 10-15 minutes before turning it out onto a cooling rack. The reason is twofold: First, the cake continues to cook just a little from the heat retained in the pan. Second, the time gives the cake a chance to firm up a bit so it doesn't break apart when you flip the pan.
Store leftover pound cake in an airtight container at room temperature for 3-4 days. You may get an additional day of storage if you keep your container in the refrigerator, although the cake will be very dense when served cold.
Pound cake is also great frozen. You can freeze the entire un-sliced loaf by wrapping it in plastic wrap and placing it inside a freezer bag. You can similarly wrap individual slices and freeze those as well. Thaw to room temperature before serving.
More gluten free cakes:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Blood Orange Pound Cake
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- ½ Cup Blood Orange Juice divided
- ¼ Cup Vegan Sour Cream room temperature
- ½ Cup Vegan Butter room temperature
- 1 Cup Sugar
- 2 Tablespoons Orange Zest
- 3 Eggs room temperature
- 1 teaspoon Vanilla
- 1 ½ Cups Powdered Sugar
- Set aside the powdered sugar and 3 tablespoons of blood orange juice for the icing. Do not mix yet or it will dry out before the cake is ready.
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper. I used an 8x4 loaf pan, but a 9x5 is also suitable but will yield a shorter cake.
- Combine the gluten free flour, baking powder and salt in a small bowl. Whisk together to mix well. Set aside.1 ¾ Cup Gluten Free 1-to-1 Flour Blend, 2 ½ teaspoons Baking Powder, ½ teaspoon Salt
- Combine the remaining ⅓ cup of blood orange juice with the sour cream. Stir until mostly mixed together. It may still have some lumps and that's okay.½ Cup Blood Orange Juice, ¼ Cup Vegan Sour Cream
- Add the orange zest to the sugar. Use your fingers to rub the zest into the sugar to impart the orange oils. You will notice the sugar turning a slight orange color.2 Tablespoons Orange Zest, 1 Cup Sugar
- Add the orange sugar and butter to the bowl of an electric mixer. Beat on medium speed for 3 minutes until light and fluffy. Scrape down the bowl.½ Cup Vegan Butter
- Add the vanilla. Then add the eggs one at a time, beating for 60 seconds between each addition.1 teaspoon Vanilla, 3 Eggs
- Turn the mixer to the lowest speed. Add half of the flour mixture, followed by half of the sour cream mixture. Repeat with the remaining ingredients. Mix only until just combined. It's ok to stir the rest with a spatula if needed. Do not overmix.
- Spread the batter into your prepared loaf pan.
- Bake in the preheated oven for 50-55 minutes until a toothpick inserted near the center comes out clean. If the top of the loaf starts to brown too quickly, loosely lay a piece of aluminum foil over the cake.
- Remove the pound cake from the oven and cool in the pan for 10-15 minutes then turn out onto a cooling rack to cool completely before icing.
- When the cake is cool, combine the powdered sugar with 2-3 Tablespoons of blood orange juice. Whisk it until it is smooth. Pour over the cooled caked and top with chopped pistachios (optional).1 ½ Cups Powdered Sugar
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.