Bloody Orange Rosemarry Pound Cake Recipe

Name: Bloody Orange Rosemarry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the cake; 1 3/4 cups gluten free all purpose flour; 1/2 cup brown sugar; 1 teaspoon baking powder; 1/2 teaspoon sea salt; 2 eggs; 2 grated bloody orange zest; 1/2 cup room temperature unsalted butter; 1/2 cup 2 % milk; 1/4 cup bloody orange juice; 1/2 teaspoon pure vanilla extract; 1 teaspoon rosemary syrup; for the pinky frosting sauce; 3 tablespoons bloody orange juice; 1/2 cup powder sugar; 7 bloody orange rings; a few rosemary

Servings: persons

for the cake
1 3/4 cups gluten free all purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
2 grated bloody orange zest
1/2 cup room temperature unsalted butter
1/2 cup 2 % milk
1/4 cup bloody orange juice
1/2 teaspoon pure vanilla extract
1 teaspoon rosemary syrup
for the pinky frosting sauce
3 tablespoons bloody orange juice
1/2 cup powder sugar
7 bloody orange rings
a few rosemary

1
Preheat oven to 325F, and grease a loaf pan
2
Combine all the flour, baking powder and salt, set aside
3
Beat the butter, sugar and zest together until smooth, then add the eggs, one at a time until they are well coporated
4
Mix in flour mixture and milk, juice, extract & syrup until the batter is well combined
5
Pour the batter into the loaf pan, and bake 1 hour
6
Remove from oven and let it cool completely, about 20-30 min
7
Whisk the juice and sugar together until smooth
8
Top the pound cake orange slices and pour the sauce on it, sprinkle rosemary
9
Enjoy with a cup of coffee

809

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: for the cake, 1 3/4 cups gluten free all purpose flour, 1/2 cup brown sugar, 1 teaspoon baking powder, and more.

Yes, Bloody Orange Rosemarry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bloody Orange Rosemarry Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions