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.
A moist and delicious pound cake filled with blood orange juice and zest.
- 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
- 287 grams confectioners' sugar
- Juice from 1 blood orange.
- 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.
- 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.