You are going to want to eat every single piece of this orange pound cake, so make it two. Butter your pan well to make sure the cake won’t stick when it has baked. When buttering your cake, you do want a lot of butter but not clumps of butter. Once your brave buttered your pan, just add a tablespoon fo flour and kick it around until it is equally distributed and tap out teh excess then set it aside.
The first step to this cake is to cut your oranges and get to juicing, blood oranges are less sweet than normal oranges but they have some more flavour to them. Add one cup of butter in your stand mixer and add one and a half cup of sugar and then beat until light and fluffy. Scrape the bowl down then start adding your eggs one by one beating the batter after each addition. In your all-purpose flour bowl, add a teaspoon of salt and baking powder then give it a nice whisk just to get all the ingredients mixed and distributed.
For the wet mixture, add a three-quarters cup of orange juice in a bowl then add half a cup of sour cream which will bring so much moisture in your cake. Whisk that together to create a slurry then add in vanilla. With your mixer on low speed, add in the dry mixture and the wet mixture in alternating batches. Before you finish mixing, add in a zest of one orange and mix it in then pour teh batter into your prepared pan and use a spatula to smooth the top.
Tap on the counter a few times to dislodge any air bubbles and place it in teh oven to bae at 350 degrees Fahrenght for about 55 minutes. You will want to test the centre with a skewer to make sure it is set before you finally take it out of the oven. Obnevc ethe cake has cooled and is at room temparature, you can make the glaze. Making the glaze is so simple, it’s just going to be confectioner sugar with some orange juice.
Add your confectioner sugar ina bowl then juice in half of an orange and whisk until you get the right consistency. Pour the glaze in a piping bag and drizzle over your orange pound cake. This cake is really delicious, trust me until you make this recipe.
- 1 cup unsalted butter softened
- ¾ cup blood orange juice
- 1 1/2 cups granulated sugar
- 5 large eggs
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup orange juice
- Zest of 1 blood orange
- ½ cup sour cream
- 1 tsp orange blossom water optional
For the Glaze;
- 287 grams confectioners’ sugar
- Juice from 1 blood orange.
- Preheat to 350°F. Thoroughly butter and flour a bundt pan.
- Juice about ¾ cup blood orange juice.
- In a 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 bowl, 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.