Blood Orange Pound Cake

A moist and delicious pound cake filled with blood orange juice and zest.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 240kcal

Author John Kanell

Ingredients

INGREDIENTS:

For the Pound Cake:

1 cup unsalted butter softened
¾ cup blood orange juice
1 1/2 cups granulated sugar
5 large eggs
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup orange juice
Zest of 1 blood orange
½ cup sour cream
1 tsp orange blossom water optional

For the Glaze:

287 grams confectioners' sugar
Juice from 1 blood orange.

Instructions

INSTRUCTIONS

For the Pound Cake:

Preheat to 350°F. Thoroughly butter and flour a bundt pan.
Juice about ¾ cup blood orange juice.
In stand mixer fitted with a whisk attachment, combine sugar and butter. Beat until fluffy.
Add in eggs.
Whisk together flour, baking powder and salt. Alternate adding the wet mixture and orange juice.
In a small bow, combine blood orange juice, sour cream and orange blossom water. Whisk together until combined
Alternate by adding in flour mixture and orange juice mixture to the stand mixer.
Add orange zest in.
Whisk batter until incorporated
Pour into a buttered and floured bundt pan.
Bake for about 1 hour.
Let the cake cool to room temperature before adding the glaze.

For the Glaze:

In a bowl, combine confectioners sugar, blood orange juice. Stir together.
Transfer to a piping bag and snip off the tip.
Pipe the glaze over the pound cake.

Video

Notes

You can use any type of orange to make this cake and the taste will be very similar. I just LOVE the soft pink glaze you can make with blood orange juice.
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.

Nutrition

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