Don’t let blood orange season end without trying this blood orange pound cake! Moist with a tight crumb, it makes for the perfect breakfast or teatime treat.
I can tell you haven’t eaten enough blood oranges this winter.
Because there is no ENNOOUUUGGHHHH.
It’s more like, how many more can I pile onto our windowsill before my significant other has me committed?
(For the record, like, 12. And counting.)
But IT WAS ON SALE. (<– famous last words)
And you know how we always swore we wouldn’t be our mothers and buy things we don’t even really love because they’re ON SALE.
Yeaaaahhhhhhh. About that.
So, confession time. I don’t LOOOVVEEE the orange citrus family.
I like it. It’s fine. But between the pits and the pith, you will rarely see me eating an orange family fruit out of hand.
Mostly I just gaze at them longingly in the store, wishing there were one that I really truly loved, so I could take part in the citrus glee that abounds during the winter months.
And then blood oranges went on sale.
And then I bought 20 (FINE, 30).
And then I was a convert.
Blood oranges in mah belly, like whoa.
Luckily I managed to hold back a few for this cake, which is somehow both light and dense at the same time.
Almost as you would expect from a citrus-crossed pound cake. Which is exactly what this is. Drowned and soaked in a blood orange juice glaze.
Pound cake crust never tasted so sweet.
Don't let blood orange season end without trying this blood orange pound cake! Moist with a tight crumb, it makes for the perfect breakfast or teatime treat.
- 2 1/4 cups all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup milk
- 5 tsp blood orange zest
- 2 tbsp blood orange juice
- 1 1/4 cups butter, room temperature
- 3 eggs
- 1 1/2 cups sugar
- 2 tsp vanilla
- 1/2 cup powdered sugar
- 1/2 cup blood orange juice
- 2 tbsp butter, melted
- 1 tsp cornstarch
- Grease a 10-inch bundt pan and set aside. Preheat the oven to 350.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a small bowl, whisk together the milk, blood orange zest, and blood orange juice. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on high speed for 30 seconds. Add in the sugar and beat until combined and fluffy, about 3 minutes on medium speed. Mix in the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- Add the flour and milk, alternating between the two, starting and ending with the flour.
- Pour the batter into the prepared pan, using an offset spatula to make sure it is evenly spread. Bake for 45 minutes, or until a toothpick inserted comes out clean. Allow to cool for 10 minutes, then remove to a wire rack to cool completely. Use a toothpick or long wooden skewer to poke holes in the cake.
- Make the sauce immediately after the cake comes out of the oven. In a small saucepan, stir together the powdered sugar, blood orange juice, butter, and cornstarch. Bring to a simmer and cook until thickened and bubbling. Cook for 2 minutes more. Brush or pour the sauce over the still-warm cake.