I posted this recipe on the Instagram yesterday but figured I’d put it right here too so it’s easily printable and readable.
I also wanted to say hello and tell you that I’m currently knee-deep in finalizing my Valentine’s Day content for this year and am INCREDIBLY excited about it all. There is a sheet cake for two, some cupcakes with a fun surprise inside and a few other cute and delicious things. I’m thinking of adding something savory in the mix. But then I’m done! I can’t wait.
When I walk around the neighborhood, I’m sort of surprised that a lot of the houses are decorated for Valentine’s Day. I’ve never seen such a thing before. I dunno if these people are bored or just really good homemakers. WHO KNOWS. But I’m here for it. They have heart wreaths hanging on their doors.
Another thing that is thriving in the neighborhood is all the winter citrus hanging from the trees. It’s all gorgeous. Everything from blood oranges to cara caras to little kumquat bushes. They’re all so pretty.
I didn’t steal these blood oranges from a neighbor—I bought them—but feel free to take some from a neighbor and make this cake! I said it’s ok!
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 3/4 cups white granulated sugar
- Zest from 1 blood orange (about 1 teaspoon)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 1/4 cups powdered sugar, sifted
- 2 tablespoons fresh blood orange juice
- 2 tablespoons milk
- 1 blood orange, sliced, as garnish
- Preheat oven to 300 degrees F. Grease a 6-cup bundt pan with cooking spray. Set aside. In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside.
- To the bowl of a stand-up mixer with the paddle attachment (you can also do this in a medium bowl with an electric hand mixer), add the softened butter, sugar and blood orange zest; beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another. Turn mixer to high and beat for 2 to 3 minutes, until light and fluffy. Add the vanilla extract and mix.
- Fold flour mixture into butter mixture, alternating with the milk, beginning and ending with the flour. Pour the pound cake batter into the prepared bundt pan and transfer to the oven to bake for 45 to 50 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.
- While the pound cake is cooling, whisk together the powdered sugar, blood orange juice and milk. If glaze is too thick, add the additional tablespoon of juice. Pour the glaze over the cooled cake and garnish with blood orange slices.