Blood Orange Pound Cake

This blood orange pound cake has a citrus flavor that can’t be beat, and is incredibly tender thanks to the addition of French-style yogurt.

Orange Pound Cake |

This post is sponsored by Stonyfield. Thanks for supporting the brands that make Savvy Eats possible.

Since 2007, Dan and I have had the same Valentine’s Day routine. We started dating on January 29, 2006 (over 9 years ago!!), so every year, we do our big date night out at a fancy restaurant on whatever weekend falls closest to that date. Then on Valentine’s Day, he brings me flowers and chocolate, and I make him a fancy pants dinner at home. We hate facing the crowds and craziness at restaurants on February 14, so this way, we get the best of both worlds – we still get a nice night out, as well as a great date night in.

While our tradition has held strong for eight years, we still keep things varied by changing the restaurant and at-home menu every year. Usually, the dinner includes some form of homemade pasta and a recipe that harkens back to our Italian honeymoon. As for dessert, I’ve made everything from chocolate fondue to homemade ice cream to clementine pound cake.

For this Valentine’s Day, I haven’t quite decided what I’m going to make. The friend whose pasta roller I’d usually borrow lives all the way in Ithaca, and while Dan got me a pasta roller for Christmas, the company has changed the estimated ship date from December to…March. So I’m totally taking dinner recipe suggestions!

Blood Orange Pound Cake |

Dessert is decided, though: blood orange pound cake made with French- or Greek-style yogurt. If your Valentine isn’t a big chocolate lover (ahem, looking at you, Dan), consider making them this blood orange pound cake on February 14th instead.  The cake itself is made with both blood orange zest and juice, and the icing on top is blood orange juice-based. Between the two, the cake has a lovely citrus flavor that can’t be beat.

The thick yogurt in the batter makes the crumb of this cake incredibly tender and anything but dry. The recipe calls for Stonyfield’s Petite Crème yogurt, but if you can’t find it at your usual grocery store, their regular Greek yogurt will work as well – I tested both, just to make sure!

I topped this cake with some candied orange slices. While this is by no means a requirement, it does add a certain elegance to the cake and adds even more blood orange flavor to an already citrus-packed dessert. If you have the time to make some candied blood oranges this week before you make the cake, I highly recommend doing so. You don’t even have to make a full batch or preserve them – just cut the recipe in half, and you’ll have plenty of candied orange slices for your cake, with some extras that will be fine in the refrigerator for another two weeks (use them for another orange pound cake or over ice cream!).

Blood Orange Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Yield: Serves 10-12

Blood Orange Pound Cake

This blood orange pound cake has a citrus flavor that can’t be beat, and is incredibly tender thanks to the addition of French-style yogurt.


  • 1 1/2 cups unbleached all-purpose flour
  • 1/ teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 eggs, room temperature
  • 1/3 cup French- or Greek-style yogurt (I used Stonyfield's Petite Crème)
  • 1/4 cup blood orange juice (from 2-3 oranges)
  • 1 1/2 teaspoons vanilla extract
  • Zest of 1 blood orange
  • For the icing:
  • 2 tablespoons blood orange juice (from about 1 orange)
  • 3/4 cup powdered sugar
  • For assembly:
  • Candied blood orange slices , optional


  1. Preheat the oven to 325°F. Grease and flour a 9" x 5" loaf pan.
  2. Whisk the flour with the salt and baking powder.
  3. Cream the butter, olive oil, sugar and brown sugar together. Beat until smooth and creamy.
  4. With the mixer running on low, add the eggs one at a time, mixing well after each addition.
  5. Add 1/2 of the dry ingredients, mixing well. Add the yogurt, juice, vanilla and orange zest, beating until the ingredients are fully mixed in.
  6. Add the rest of the dry ingredients, mixing just until there are no dry spots left.
  7. Pour the batter into the prepared pan and even out the top.
  8. Bake at 325°F for 75 to 90 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the sides of the pan.
  9. Cool in the pan for 10 minutes, then carefully slide a knife around the edges of the pan and turn the cake out onto a wire rack. Flip the cake over.
  10. Whisk the icing ingredients together to create a thick, pourable icing. You may need to add a little more juice or sugar to get the right consistency. Pour the icing over the cake.
  11. Top with candied orange slices (optional). Allow the icing to set and the cake to cool completely before serving.

PS: This post is sponsored by Stonyfield. All opinions are my own. Thanks for supporting the brands that make Savvy Eats possible.


  1. says

    If i had a pasta maker/attachment I’d loan it to you! maybe this is a great way to meet a fellow MN blogger? If i can find blood oranges I will be making this!!

    • Julie says

      That’s a good point! Or it will force me to be a bit more creative this Valentine’s Day 🙂

  2. says

    We do Valentine’s Day the same way you do. I would much rather eat in a restaurant when a chef is working a normal day, instead of a day when they have to crank out a zillion of something. This cake looks yummy!

  3. says

    We always stay in for Valentine’s Day, too. Everywhere is always sooo crowded and the kitchens are overworked so the food is never great (and don’t get me started on paces that offer a limited menu…) Orange pound cake is one of my favorites, but I’ve never thought to make it with blood oranges. This is gorgeous and I bet the flavor is amazing!