This Blood Orange Pound Cake is a showstopper!

Ultimate week i used to be confronted with a completely hard paintings selection: blood orange margaritas or blood orange pound cake…???


I know i am! This blood orange pound cake was everything I dreamed it might be. It’s moist but dense, loaded with actual orange flavor, and so right with a cup of espresso. It also boasts the prettiest purple glaze I’ve ever visible. No meals coloring wanted here! It’s vibrant hue is one hundred% all natural. Gotta adore it, right?

We’re nearing the give up of blood orange season, but don’t be concerned – you can make this pound cake with normal oranges if need be. The most effective real downside of the usage of the conventional variety is your glaze won’t get that appropriate purple hue I raved approximately above. The upside? It’ll still tastes clearly scrumptious.

Bet you gained’t be capable of stop at just one slice of this blood orange pound cake! I realize I couldn’t… revel in!!!


For the blood orange pound cake:
  • 1 and 3/4 cups all-purpose flour (not packed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1 cup granulated sugar
  • 2 teaspoons orange zest, finely grated
  • 1/2 cup canola oil
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup full-fat sour cream
For the blood orange glaze:
  • 1 cup confectioners' sugar, sifted
  • 2 tablespoons blood orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon salt
For the blood orange pound cake:
  1. Preheat oven to 350 tiers (F). Line a 9" loaf pan with parchment paper; spray paper and any uncovered pan with non-stick baking spray; set aside.
  2. In a huge bowl combine the flour, baking powder, salt, and cardamom; mix nicely to mix and set apart.
  3. In a separate large bowl add the sugar and orange zest; use your fingers to rub the zest into the sugar until properly integrated. upload inside the oil and beat easy. upload within the eggs, one by one, beating properly after each addition. add within the vanilla extract and beat clean. Whisk in the sour cream till nicely combined. steadily add in the flour mixture, beating until simply mixed. Pour batter into prepared pan and smooth the pinnacle with a spatula. Bake for 55 to 60 mins, or until the pinnacle is golden brown and a cake tester inserted in the center of the loaf comes out smooth. Cool cake in the pan for 10 mins earlier than shifting it to a cooling rack to cool completely.
For the blood orange glaze:
  1. In a huge bowl integrate the confectioners' sugar, blood orange juice, zest, and salt; whisk well to combine. If the glaze seems too thick, upload in a touch extra juice; if the glaze seems too thin add in a little greater confectioners' sugar. Pour glaze over pound cake and permit it set for a few minutes before reducing.

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