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.

Cherry Marshmallows

Homemade cherry marshmallows are a welcome addition to any mug of hot cocoa or chocolate this holiday season. They’re a real treat for the whole family.

Cherry Marshmallows on Savvy Eats

When I wrote about my new favorite Russian tea cake cookies recipe, I mentioned that I am always striving for a balance of flavors when I put together my holiday cookie plates. But I forgot to mention my new secret weapon for gifting said cookie tins: they also include homemade marshmallows.

Last year, in my quest to perfect my creamsicle marshmallows recipe, I made way more marshmallows than Dan and I could ever hope to eat. We’re talking “drink hot cocoa two times a day and some of the marshmallows will still go bad before you can get to them” levels here. So I added a few to each tin of cookies that I handed out to family and friends.

They were an immediate hit. Everyone reported back that they loved having fluffy, pillow-y marshmallows to add to their hot chocolate while they were trimming their trees or watching holiday movies or doing their own holiday baking. So I plan to make “add homemade marshmallows to the cookie plates” an annual tradition – because who doesn’t love homemade marshmallows?

Homemade Cherry Marshmallows // Savvy EatsFor this homemade cherry marshmallow recipe, I used the juice from my maraschino cherries (though store-bought will work just as well!), whipping it in at the last minute or so. Because the cherries themselves don’t contain any dyes, the marshmallows turned an unappealing brown-ish color, so I also added a few drops of gel-based food coloring to make them a pretty pink. This part is totally optional, though it does make everything look a little more appetizing.

We’ve enjoyed these with both milk and dark hot cocoa. If you really want to get fancy, they are also amazing with an almond-spiked hot chocolate (just add a few drops of almond extract or a shot of amaretto).

Want to spike your homemade marshmallows? These chambord marshmallows would be great for the holidays as well!