Print Recipe
4 from 2 votes

Blood Orange Pound Cake

Prep Time10 mins
Cook Time50 mins
Total Time1 hr

Ingredients

Pound Cake:

  • 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

Glaze:

  • 2 1/4 cups powdered sugar sifted
  • 2 tablespoons fresh blood orange juice
  • 2 tablespoons milk
  • 1 blood orange sliced, as garnish

Instructions

To Make the Pound Cake:

  • 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.

To Make the Glaze:

  • 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.

Nutrition

Serving: 6g