Blood Orange Pound Cake
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.
Yield: 1 10-inch bundt cake
  • 2¼ cups all purpose flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ cup milk
  • 5 tsp blood orange zest
  • 2 tbsp blood orange juice
  • 1¼ cups butter, room temperature
  • 3 eggs
  • 1½ cups sugar
  • 2 tsp vanilla
For the glaze
  • ½ cup powdered sugar
  • ½ cup blood orange juice
  • 2 tbsp butter, melted
  • 1 tsp cornstarch
  1. Grease a 10-inch bundt pan and set aside. Preheat the oven to 350.
  2. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a small bowl, whisk together the milk, blood orange zest, and blood orange juice. Set aside.
  4. 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.
  5. Add the flour and milk, alternating between the two, starting and ending with the flour.
  6. 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.
  7. 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.
Very slightly adapted from Bakers Royale and Better Homes and Gardens
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at