Here’s a delicious citrusy and spiced twist on the classic pound cake recipe. Our spiced blood orange pound cake pairs the tasty and rich sweetness of those blood oranges with a touch of heat from cayenne pepper. It’s just a little heat – think of it like a hum of warmth, so nearly anyone in the family can enjoy this cake.
You can also make this cake. with regular oranges. It has much of a citrusy tang and a little less sweetness, but it’s still delicious. Though, we prefer the blood oranges, especially with how beautiful the icing is. The pink nearly glows when it’s drizzled atop the pound cake. It just looks so appetizing.
On the heat, you can add more cayenne if you’d like it spicier. Just take care: It can heat up surprisingly fast. Another option is using some minced habanero when you add the orange zest. Those habs add sweetness and a lot more heat, so fair warning that it’s a major heat upgrade to this recipe.
Spicy blood orange pound cake is best enjoyed fresh, so it’s best to eat it on the same day as baking, though it will keep in an airtight container for up to three days.
Like this recipe? You’ll love these too:
- Jalapeño Lemon Drizzle Cake: Lots of sweet tang here – totally tickles the tastebuds.
- Spiced Pineapple Upside Down Cake: Candied jalapeños are part of what makes this one special.
- Spiced Beetroot Chocolate Cake: That beetroot adds a very tasty layer of additional earthiness to the earthy-sweet chocolate.
Spiced Blood Orange Pound Cake
- Preheat the oven to 350 degrees Fahrenheit.
- Beat together the butter and sugar in a stand mixer (or by hand) until the sugar has completely dissolved and the butter is light and fluffy.
- Add one egg at a time, mixing thoroughly each time to ensure lots of air is incorporated into the mixture.
- Add the baking soda and cayenne pepper powder. Grate the zest of 2 of the blood oranges into the mix. Then squeeze the juice of the 2 oranges into the mixture.
- Add the flour on top, then fold gently only until combined (do not over-mix.)
- Transfer the mixture into a greased cake pan, then slice half of the remaining orange into wheels, keeping the other half for the icing.
- Bake in the center of the preheated oven for 40 minutes.
- Remove from the oven then cool for 10 minutes. When cooled, remove from the tin and place on a wire rack.
- Combine the juice of the remaining half orange and the powdered icing. Stir well.
- When the cake is completely cooled drizzle with the icing.
- Enjoy while fresh or keep in a cake tin for up to 3 days maximum.