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Blood Orange Beer Pound Cake

Blood Orange Beer Pound Cake2

I’m sitting in a coffee shop in a little part of East LA called Silverlake. Near the house that’s no longer my home. All of my belongings, except an oversized suitcase and some beer, are packed tightly into a moving truck somewhere along the West Coast.

It occurs to me that I don’t really live anywhere right now. My old house is gone, no longer mine, and I have yet to move in to the new place that’s waiting for me on Lake Washington. I’m no longer a resident of California and have yet to become a resident of Washington State.

It’s a strange feeling, sitting here in my quasi-homeless state, feeling like a Man Without A Country. Simultaneously excited to get to Seattle and start a new chapter of my life, and grieving the loss of my old life. It’s not a polarizing feeling, it’s both happy and sad. It’s both sweet and savory. After all, you should never live a life that you wouldn’t be sad to leave behind. And you should never go seeking a change that doesn’t both excited and terrify you.

And that’s me. As I sit here and finish my cold brewed coffee on a warm day in February in Silverlake. I’m sad, excited and terrified. And I couldn’t be happier about it.

Blood Orange Beer Pound Cake

Blood Orange Beer Pound Cake

Servings 6 -8 servings


For the Pound Cake

  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups sugar
  • zest from one blood orange
  • 1 cup of butter softened
  • 2 large eggs
  • ¼ cup blood orange juice
  • ¼ cup wheat beer
  • 1 tbs olive oil
  • ½ tsp vanilla extract

For the Blood Orange Glaze:

  • 2 cups powdered sugar
  • 2 tbs blood orange juice
  • 2 tbs beer


  • Preheat oven to 325.
  • Stir together the flour, baking powder and salt, set aside.
  • In the bowl of a stand mixer add the sugar and zest, beating until well combined.
  • Add the butter and mix on high until well combined and pale yellow, about 3 minutes.
  • Beat in the eggs one at a time.
  • Add the orange juice, beer, olive oil, and vanilla beat until combined (some curdling is expected after you add the beer).
  • Sprinkle the flour mixture over the wet ingredients and stir until just combined.
  • Grease and flour a 1.5 qt loaf pan.
  • Pour batter into prepared loaf pan.
  • Bake at 325 for 1 hour to 1 hour 15 minutes or until the top is golden brown and springs back when lightly touched.
  • Allow to cool completely before slicing.
  • To make the glaze, stir together all glaze ingredients in a bowl until well combined. Add additional beer or juice to thin, if desired.
  • Pour glaze over the cake before slicing. Refrigerate to set, if desired.

I’m on the road now! I’d love to have you along for the ride.

I’ll keep you updated here:

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Averie @ Averie Cooks February 24, 2014 um 1:19 am

I love!!! the color of that glaze! Nature is better than food coloring! 🙂 pinned


Katrina @ Warm Vanilla Sugar February 24, 2014 um 4:11 pm

Oh man, this looks so good!!


Happy Valley Chow February 24, 2014 um 4:27 pm

Goodness gracious that looks incredible! Love your recipes 🙂

Happy Blogging!
Happy Valley Chow


Kristi @ Inspiration Kitchen February 24, 2014 um 7:27 pm

This cake looks great Jackie! So looking forward to having you in Seattle!


Tieghan February 24, 2014 um 8:21 pm

Ok, that is just gorgeous! Love the spot on pink color!


The Lovely Bits February 27, 2014 um 1:41 pm

wow, that is just beautiful.


Kailley @ Kailley’s Kitchen February 27, 2014 um 2:38 pm

Your recipes never cease to impress me! I always get a little giddy when you bake something sweet with beer– absolutely dying to try this!


dina February 28, 2014 um 6:25 am

it looks amazing. love the icing!


Sommer @ASpicyPerspective March 1, 2014 um 6:41 pm

Beautiful pictures! I must try this recipe as I am sure my family would love this pound cake! Cheers to your life’s new chapter!


Paula – bell’alimento March 1, 2014 um 6:43 pm

Just wow! These cake looks amazing! Safe travels to your new home!


ashley – baker by nature March 2, 2014 um 8:06 am

That cake is stunning, Jackie! I love the pink icing!


Sandy @ ReluctantEntertainer March 3, 2014 um 4:27 pm

Girl, I LOVE this. Gorgeous photos and love the pink!


Niki March 4, 2014 um 6:13 pm

What can you sub for the beer? We don’t drink it so buying it is a bit ridiculous, but I have some awesome blood oranges and I would love to try this!


Jackie March 4, 2014 um 9:09 pm

You can try soda water or tonic


Tammy May 3, 2016 um 8:06 am

I am interested in trying this slightly modfied with some Grapefruit Beer I have. Jackie, do you think it will work or will it be too tart?


Jackie May 3, 2016 um 8:29 am

Nope. I think it will be great. If you plan to replace the blood orange juice with grapefruit juice then I’d up the sugar a bit because grapefruit has a much higher natural sweetness and you need to compensate for that.


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