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With a pronounced berry finish balanced by a bitter undercurrent, blood oranges are a wonderful ingredient in baked goods. This easy pound cake is topped with a pink-flecked glaze that helps to keep it moist.
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Ingredients
For 8 Serving(s)
blood-orange-pound-cake
- 1/8 c blood orange juice
- 1/2 c buttermilk
- 8 T blood orange zest
- 1/2 t orange extract
- 1/2 t vanilla extract
- 1 1/2 c flour
- 1/4 t baking soda
- 1/4 t baking powder
- 1/2 t salt
- 1/2 c butter
- 1 c sugar
- 2 eggs
- 1 c confectioners' sugar
Blood Orange Pound Cake Directions
- Preheat oven to 350℉. Butter and flour a loaf pan.
- Pour the 1/8 cup of blood orange juice into a glass measuring cup, then top with buttermilk until you reach 1/2 cup. Stir in the orange zest, orange extract, and vanilla extract. Set aside.
- Mix together the flour, baking soda, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until fluffy, then beat in the eggs. Stir in half of the dry ingredients to the butter-sugar mixture, then the juice-buttermilk mixture, then remaining dry ingredients. Be careful not to overmix. Transfer the batter to the prepared loaf pan, and bake for 55-60 minutes, until a cake tester comes out clean. Cool 10 minutes in the pan, then turn onto a wire rack.
- Whisk together the confectioners’ sugar and remaining 2 tablespoons blood orange juice until smooth. Pour glaze over the cooled cake. Slice and serve.