Blood Orange Pound Cake

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Bright, citrusy, and super moist! This blood orange pound cake is topped with an all-natural stunning pink glaze. Each slice is a perfect balance of buttery richness and vibrant citrus notes.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Cake

1 ½ cup all-purpose flour (195 g)
1 ½ teaspoon baking powder
½ teaspoon kosher salt
¾ cup granulated sugar (150 g)
2 teaspoons finely grated orange zest
¼ cup unsalted butter (57 g), melted, slightly cooled
¼ cup avocado oil or neutral flavor oil such as grapeseed oil
2 large eggs room temp
2 Tabespoon sour cream (30 g)
½ cup fresh squeezed blood orange juice (120 ml)

Glaze:

1 cup confectioners' sugar (120 g) aka powdered sugar
1 Tablespoon fresh squeezed blood orange juice
1 teaspoon finely grated orange zest optional
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
pinch kosher salt

Instructions

Preheat oven to 350℉. Butter and sugar standard one pound loaf pan (9x5 or 9X4-inch). Tap out excess sugar. Set aside.
Whisk together flour, baking powder, and salt in a large bowl. Set aside.
In the bowl of a stand mixer, rub orange zest and granulated sugar to extract frangrance and flavor. Pour in melted butter and oil. Secure paddle attachment to stand mixer. Beat together until well combined.
With the mixer running on medium speed, add eggs one at a time, ensuring each egg is incorporated before adding the next. Add sour cream. Mix until combined.
Add dry flour mixture in three additions, alternating with orange juice. Mix on low speed. Begin and end with fllour. Mix on low speed utniul there are no longer than dry streaks of flour. Scrape down bowl as needed to ensure thorough mixing.
Transfer batter to prepared loaf pan. Bake for 40-45 minutes until cake springs back to touch and toothpick inserted in center cake comes out clean.
Cool cake in pan for 10 minutes. Run mii offset spatula along the edges of the pan. Invert cake or pull cake out of loaf pan. Cool to room temp before serving.

Glaze:

In a medium bowl, whisk together confectioners' sugar, orange juice, zest, salt, vanilla extract, and almond extract until smooth. Pour mixture over cooled cake.

Notes

This loaf pound cake recipe is an adaptation of my orange juice cake
Cool loaf pound cake to room temperature before slicing. A warm cake will easily tear and crumble. I let my pound cakes sit overnight before slicing to really let the flavors meld.

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