Recipe and photo by Katie Olsen!
With zesty orange flavor and a bright pink blood orange glaze, this blood orange pound cake brightens up winter days.
1 1/3 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
¾ c granulated sugar
Zest of one blood orange
½ c unsalted butter (1 stick), softened to room temperature
2 large eggs (room temperature)
⅓ c freshly squeezed blood orange juice (from about 2 blood oranges)
Blood Orange Glaze
¾ c powdered sugar
2-3 Tbsp freshly squeezed blood orange juice
Preheat your oven to 350 degrees F. Grease an 8.5x4.5 or 9x5 inch loaf pan and set aside.
In a medium bowl, whisk the dry ingredients until combined: flour, baking powder, salt. Set aside.
In a large bowl, rub the sugar and orange zest together with your fingers until the mixture becomes fragrant. This releases the oils in the zest and makes your cake more flavorful.
Add the butter and, using a mixer, cream together the butter and sugar/zest mixture on medium-high speed until light and fluffy. Add in eggs, one at a time, and mix until completely incorporated. Mix in blood orange juice on low speed (mixture may look curdled, that’s ok).
Dump the dry ingredients into the bowl with the wet ingredients and stir together until just combined.
Pour the batter into the prepared pan, smooth out the surface, and bake for 45-55 minutes, or until cake springs back when touched and a tester inserted in the center comes out clean. If you’re using a 9x5 inch pan, start checking at 40 minutes.
Let cake cool in pan on a rack for 10 minutes, then carefully turn out the cake onto a wire rack. Let cake cool completely, then glaze with the blood orange glaze.
Blood Orange Glaze
In a medium bowl, whisk together powdered sugar and 2 Tbsp of blood orange juice to start. Gradually add more juice, a tsp at a time, until mixture is thick but pourable.
Evenly pour glaze over the cake and allow to drip down the sides. This is best done when the cake is completely cool, so the glaze doesn’t get too thin from the heat.
Garnish with blood orange slices, if desired, and serve!
Cake will keep, well-wrapped on the counter, for up to 4 days.