Preheat the oven to 325 degrees Fahrenheit.
In the bowl of a stand mixer, cream together the cream cheese, butter, and sugar until light and fluffy. Then stir in the eggs, one at a time.
Stir in the blood orange zest, blood orange juice, vanilla extract, and food coloring (optional).
In a medium bowl, combine the flour with the baking powder and salt.
Slowly add the flour mixture to the wet ingredients, one cup at a time. Mix until the flour is just incorporated.
Butter a bundt pan or spray with baking spray. Add the batter to the prepared pan. Bake in the preheated oven for about 1 hour, or until a knife inserted into the center comes out clean.
Allow the pound cake to cool for a few minutes in the bundt pan, then remove the cake from the pan and allow to cool fully on a cooling rack.
While the pound cake is cooling, prepare the icing. Mix the confectioner's sugar with 2 tablespoons of orange juice and blood orange zest. Drizzle the icing over the cooled pound cake and garnish with orange slices, if desired.