Orange Pound Cake

I’ve been totally obsessed with blood oranges this year. Yes the taste is great; generally less acidic and more perfumed with notes of berry but really it’s that gorgeous color. They’re a feast for the eyes! This orange pound cake is everything you’d want rich, moist and has the best aroma out of the oven. The glaze is literally the perfect shade of millennial blush and really complements the cake well. If you wanted more icing, go ahead and cut the cake lengthwise and add some orange or lemon buttercream in the middle.

1. Preheat to 350°F. Thoroughly butter and flour a bundt pan. Juice about ¾ cup blood orange juice.
2. In a small bow, combine blood orange juice, sour cream and orange blossom water. Whisk together until combined
3. Whisk together flour, baking powder and salt. Alternate adding the wet mixture and orange juice.
4. In stand mixer fitted with a whisk attachment, combine sugar and butter. Beat until fluffy. Add in eggs. Alternate by adding in flour mixture and orange juice mixture to the stand mixer. Add orange zest in. Whisk batter until incorporated. 
5. Pour into a buttered and floured bundt pan. Bake for about 1 hour. Let the cake cool to room temperature before adding the glaze.
6. 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.

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Orange Pound Cake:

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

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 10

Calories 270 kcal

Author John K.

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:

1. Preheat to 350°F. Thoroughly butter and flour a bundt pan.

2. Juice about ¾ cup blood orange juice.

3. In stand mixer fitted with a whisk attachment, combine sugar and butter. Beat until fluffy.

4. Add in eggs.

5. Whisk together flour, baking powder and salt. Alternate adding the wet mixture and orange juice.

6. In a small bow, combine blood orange juice, sour cream and orange blossom water. Whisk together until combined

7. Alternate by adding in flour mixture and orange juice mixture to the stand mixer.

8. Add orange zest in.

9. Whisk batter until incorporated

10. Pour into a buttered and floured bundt pan.

11. Bake for about 1 hour.

12. Let the cake cool to room temperature before adding the glaze.

For the Glaze:

1. In a bowl, combine confectioners sugar, blood orange juice. Stir together.

2. Transfer to a piping bag and snip off the tip.

3. Pipe the glaze over the pound cake.

Nutrition Facts

Orange Pound Cake:

Amount Per Serving

Calories 270

* Percent Daily Values are based on a 2000 calorie diet.