Blood Orange Pound Cake

There’s something truly captivating about the aroma of freshly baked Blood Orange Pound Cake wafting through the house. It takes me back to warm winter afternoons spent in the kitchen with loved ones, sharing laughter and stories while awaiting this delicious treat. The bright, zesty notes of the blood orange combined with the rich buttery flavor make every bite a celebration. This recipe has become a staple in my home, especially when I want to impress guests or simply indulge myself. The cake is not just a dessert; it’s a reminder of the sweet moments in life, and I can’t wait to share it with you!

Blood Orange Pound Cake Ingredients

When it comes to creating a delicious Blood Orange Pound Cake, the ingredients play a crucial role in achieving that perfect texture and flavor. This cake is a harmonious blend of sweet and tangy elements, with the blood orange zest taking center stage. Each ingredient works together to create a moist and flavorful cake that melts in your mouth.

• 1 and 3/4 cups all-purpose flour (not packed) – The foundation of our cake, giving it structure and a tender crumb.
• 1 teaspoon baking powder – This leavening agent helps the cake rise, making it light and fluffy.
• 1/2 teaspoon salt – Enhances the flavors and balances the sweetness of the cake.
• 1/2 teaspoon cardamom – Adds a warm, aromatic spice that complements the citrus.
• 1 cup granulated sugar – Sweetens the cake and contributes to its moist texture.
• 2 teaspoons orange zest, finely grated – Infuses the cake with bright, citrusy flavor.
• 1/2 cup canola oil – Keeps the cake moist and adds richness.
• 4 large eggs, at room temperature – Provides structure and moisture to the cake.
• 2 teaspoons pure vanilla extract – Adds a warm, sweet aroma that enhances the overall flavor.
• 1 cup full-fat sour cream – Contributes to the cake’s moisture and gives it a tender crumb.
• 1 cup confectioners’ sugar, sifted – For the sweet glaze that finishes the cake beautifully.
• 2 tablespoons blood orange juice – Adds to the glaze and intensifies the flavor profile.
• 1 teaspoon orange zest – For an extra burst of zesty flavor in the glaze.
• 1/4 teaspoon salt – Balances the sweetness of the glaze.

Cooking Method for Blood Orange Pound Cake

Making this Blood Orange Pound Cake is a delightful experience, and the steps are simple to follow. You’ll find yourself immersed in the beautiful scents of baking as you create this scrumptious treat. Let’s get started with these easy-to-follow steps!

1. Preheat your oven to 350 degrees Fahrenheit. While the oven is heating, line a 9-inch loaf pan with parchment paper. Be sure to spray the paper and any exposed areas of the pan with non-stick baking spray. This ensures your cake will come out easily without sticking!

2. In a large mixing bowl, combine 1 and 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of cardamom. Using a whisk, mix these dry ingredients thoroughly to ensure they are evenly distributed. This step is crucial for the cake’s texture.

3. In another large bowl, add 1 cup of granulated sugar and the finely grated 2 teaspoons of orange zest. Use your fingers to rub the zest into the sugar, which helps release its oils and flavors. You’ll notice the sugar takes on a beautiful orange hue!

4. Next, add 1/2 cup of canola oil to the sugar mixture and beat until smooth. The oil adds moisture to the cake, making it tender. Then, incorporate the 4 large eggs, one at a time, ensuring to beat well after each addition. This helps create a fluffy batter.

5. Afterward, pour in 2 teaspoons of pure vanilla extract and mix until smooth. Then, whisk in 1 cup of full-fat sour cream until everything is well combined. The sour cream is key to achieving that rich, moist texture.

6. Gradually add the dry flour mixture into your wet ingredients, beating until just combined. Be careful not to overmix; you want to maintain that light and airy texture!

7. Pour the batter into the prepared loaf pan, using a spatula to smooth the top. It should look lovely and even. Place it in the preheated oven and bake for 55 to 60 minutes, or until the top turns golden brown. A toothpick inserted in the center should come out clean; this is your sign that the cake is perfectly done.

8. Once baked, allow the cake to cool in the pan for about 10 minutes. This makes it easier to transfer without breaking. After 10 minutes, carefully remove it from the pan and place it on a wire rack to cool completely.

9. While the cake is cooling, prepare the glaze. In a large bowl, combine 1 cup of confectioners’ sugar, 2 tablespoons of blood orange juice, 1 teaspoon of orange zest, and 1/4 teaspoon of salt. Whisk until smooth. The glaze should be pourable but not too thin. Adjust the consistency with more juice or sugar if necessary.

10. Finally, pour the glaze over the cooled pound cake, allowing it to set for a few minutes before slicing. Enjoy every luscious bite of your homemade Blood Orange Pound Cake!

Making Adjustments

As you embark on your baking journey with Blood Orange Pound Cake, here are some helpful tips to enhance your experience and results:

• Storage: The cake is best enjoyed the day it’s made. However, you can wrap it tightly in plastic wrap and store it at room temperature for up to 3 days.
• Freezing: This cake freezes well! Wrap it in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving.
• Variations: Feel free to experiment by adding different citrus zests or nuts to the batter for an added flavor twist.
• Serving Suggestions: Pair slices of the cake with a scoop of vanilla ice cream or fresh whipped cream for an indulgent treat.
• Flavor Enhancements: Consider adding a pinch of cinnamon or a splash of almond extract for a unique flavor profile.

What to Serve Alongside Blood Orange Pound Cake

Serving your Blood Orange Pound Cake can be as delightful as making it. Below are some suggestions to elevate your meal:

• Fresh Berries: A side of mixed berries adds a fresh contrast and beautiful color to your plate.
• Coffee or Tea: This cake pairs wonderfully with a warm cup of coffee or tea, enhancing the citrus notes.
• Whipped Cream: A dollop of fresh whipped cream on the side takes this cake to the next level.
• Seasonal Occasions: Perfect for winter gatherings, festive celebrations, or cozy family dinners.
• Storage Tips: Always store leftovers wrapped tightly to preserve freshness.

FAQ

Conclusion

The Blood Orange Pound Cake is a delightful addition to any baking repertoire, offering a unique flavor that’s both refreshing and comforting. I encourage you to try this recipe—it’s a joyful experience that results in a cake that will impress family and friends alike. Whether for a special occasion or just a treat for yourself, this cake is sure to bring smiles and warmth to your table.

Blood Orange Pound Cake

The ultimate comfort food, Blood Orange Pound Cake is a zesty, moist treat that's perfect for any occasion. With its delightful blend of sweet and tart flavors, this easy-to-make cake will impress your family and friends. Make this gorgeous dessert tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 1 cup confectioners' sugar sifted
• 2 tablespoons blood orange juice
• 1 teaspoon orange zest
• 1/4 teaspoon salt

Equipment

• Grater
• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl

Method

 

1. Preheat oven to 350 degrees (F). Line a 9 inch loaf pan with parchment paper; spray paper and any exposed pan with non-stick baking spray; set aside.
2. In a large bowl combine the flour, baking powder, salt, and cardamom; mix well to combine and set aside.
3. In a separate large bowl add the sugar and orange zest; use your fingers to rub the zest into the sugar until well incorporated. Add in the oil and beat smooth.
4. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract and beat smooth.
5. Whisk in the sour cream until well combined. Gradually add in the flour mixture, beating until just combined.
6. Pour batter into prepared pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until the top is golden brown and a cake tester inserted in the center of the loaf comes out clean.
7. Cool cake in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
8. In a large bowl combine the confectioners' sugar, blood orange juice, zest, and salt; whisk well to combine. If the glaze appears too thick, add in a little more juice; if the glaze appears too thin add in a little more confectioners' sugar.
9. Pour glaze over pound cake and let it set for a few minutes before slicing.

Notes

• Storage: Pound cake is best eaten the day it's made, but will keep wrapped tightly in saran wrap for 3 days.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.