Blood Orange Pound Cake
User Reviews
5
Blood Orange Pound Cake
Description
Blood Orange Pound Cake is a dense, buttery cake that highlights the distinctive tartness and color of blood oranges through both juice and zest. The batter incorporates classic pound cake ingredients enhanced by sour cream, which helps retain moisture and tender crumb. Baking the mixture in a bundt pan ensures even cooking and a decorative shape. Once cooled, the cake is adorned with a confectioners' sugar glaze mixed with blood orange juice, adding a delicate, flavorful topping that contrasts with the rich cake.
The flavor emphasizes the refreshing citrus notes unique to blood oranges, supported by the sweetness from sugar and the soft texture from butter and eggs. Baking at 350°F for about an hour allows the cake to develop a golden crust without drying out the interior. The optional orange blossom water contributes a subtle floral hint, enhancing the overall aroma.
This pound cake is ideal for serving sliced with tea or coffee and can be presented as a bright centerpiece dessert. The glaze adds a glossy finish that also introduces a slight tanginess to the sweetness, balancing the flavors.
Substituting whole milk yogurt for sour cream is an acceptable variation that maintains texture without significantly affecting taste. The recipe is flexible regarding the type of orange used, but blood oranges provide the distinctive coloration and flavor. The cake should be cooled completely before glazing to prevent melting the topping.
Ingredients
INGREDIENTS:
For the Pound Cake:
- 1 cup butter softened, unsalted
- ¾ cup blood orange juice
- 1 1/2 cups granulated sugar
- 5 egg large
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup orange juice
- blood orange zest of 1
- ½ cup sour cream
- 1 tsp orange blossom water optional
For the Glaze:
- 287 grams confectioners' sugar
- blood orange juice juice from 1
Instructions
INSTRUCTIONS
For the Pound Cake:
- 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.
For 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.
Notes
- Whole milk yogurt can replace sour cream without noticeable change in taste.
- Different types of oranges may be used, but blood oranges give the cake its characteristic color and flavor.
- Ensure the cake is cooled fully before applying the glaze to maintain its consistency.
- Orange blossom water is optional but adds a subtle floral aroma if used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 240kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 3.5g | 7% |
| Fat | 10.4g | 16% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2.7g | 14% |
| Cholesterol | 64mg | 21% |
| Sodium | 150mg | 6% |
| Potassium | 22mg | 0% |
| Fiber | 0.5g | 2% |
| Sugar | 15g | 30% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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