Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blood Orange Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 87 reviews

  • Author: Mary & Susan
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 8 servings)
  • Diet: Vegetarian

Description

This Blood Orange Pound Cake is a delightful twist on the classic pound cake, infused with vibrant blood orange zest and juice for a fresh, citrusy flavor. Moist and tender, this loaf cake is topped with a tangy blood orange glaze that perfectly complements the sweetness. Ideal for breakfast, dessert, or a special occasion, it combines rich butteriness with bright, zesty notes to create an irresistibly flavorful treat.

Ingredients

Cake

  • 1 1/3 cups all-purpose flour (measured via spoon and level method)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • Zest of one blood orange
  • 1/2 cup unsalted butter, softened to room temperature (1 stick)
  • 2 large eggs (room temperature preferable)
  • 1/3 cup freshly squeezed blood orange juice (from about 2 blood oranges)

Glaze

  • 3/4 cup powdered sugar
  • 2-3 tablespoons freshly squeezed blood orange juice

Instructions

  1. Preheat and Prep the Pan: Preheat your oven to 350 degrees F. Grease an 8.5×4.5 or 9×5 inch loaf pan and set it aside to prepare for the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly combined. Set this mixture aside.
  3. Flavor Sugar with Orange Zest: In a large bowl, rub the granulated sugar and the zest of one blood orange together vigorously with your fingers. This releases the essential oils from the zest, enhancing the cake’s flavor profile.
  4. Cream Butter and Sugar Mixture: Add the softened butter to the sugar and zest mixture. Using an electric mixer on medium-high speed, cream these together until the mixture is light, fluffy, and well incorporated.
  5. Add Eggs and Blood Orange Juice: Incorporate the eggs one at a time, mixing after each addition until fully combined. Then, mix in the freshly squeezed blood orange juice on low speed. The batter might appear curdled at this point, which is normal.
  6. Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet mixture. Stir gently and thoroughly until just combined, being careful not to overmix.
  7. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the surface evenly. Bake in the preheated oven for 45-55 minutes. For a 9×5 inch pan, begin checking for doneness at 40 minutes by inserting a toothpick or tester into the center—it should come out clean and the cake should spring back when lightly touched.
  8. Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 minutes. Then, carefully remove the cake from the pan and let it cool completely on the wire rack before glazing.
  9. Prepare the Blood Orange Glaze: In a medium bowl, whisk together powdered sugar and 2 tablespoons of blood orange juice to start. Add more juice a teaspoon at a time until the glaze reaches a thick but pourable consistency.
  10. Glaze and Garnish: Pour the glaze evenly over the fully cooled cake, letting it drip down the sides naturally. Optionally, garnish with fresh blood orange slices for an elegant presentation.
  11. Serve: Slice and enjoy this moist, flavorful blood orange pound cake as a delightful dessert or snack.

Notes

  • Use room temperature eggs and butter for the best texture and mixing results.
  • To zest the blood orange, use a microplane grater to avoid the bitter white pith.
  • Baking times may vary slightly depending on the oven and pan size, so start checking the cake early to prevent overbaking.
  • The glaze consistency can be adjusted by adding juice slowly; it should be thick enough to coat the cake without running off excessively.
  • Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/blood-orange-pound-cake-recipe/