Indulge in the vibrant sweetness of Blood Orange Pound Cake—a citrus-infused delight that will brighten your taste buds and captivate your senses. Get ready to experience a burst of tangy flavour in every bite, topped with a luscious glaze. Perfect for sunny days and sweet moments. Treat yourself to this zesty masterpiece!
Prep Time: 15 – 20 Minutes | Cook Time: 45 – 55 Minutes | Serves 4
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 2 blood oranges
- Juice of 1 blood orange
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons blood orange juice (from the remaining blood oranges)
- Preheat your oven to 175°C. Grease and flour a 22cm x 12cm loaf pan, or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use an electric mixer or beat by hand using a wooden spoon.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined.
- Add the blood orange zest and juice to the batter, stirring until evenly incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the centre comes out clean.
- While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and blood orange juice until smooth and well combined.
- Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack placed over a baking sheet.
- Drizzle the glaze over the warm cake, allowing it to soak in. Let the cake cool completely before slicing and serving.