A moist, buttery blood orange pound cake that is perfectly dense but not dry. It's a classic citrus bundt cake finished with a beautiful pink blood orange glaze. Great for breakfast or brunch. This recipe is one that you can make for your family and friends and you know that they will enjoy it.
Recipe
Blood Orange Pound Cake
This is a moist and flavorful citrus pound cake, loaded with fresh orange flavor and drizzled with a sweet blood orange glaze. Mixes up super quick. Perfect for Easter Sunday or Motherโs Day brunch.
Servings: 12 people
Calories: 396kcal
Ingredients
- 1 ยผ cup Unsalted Butter or Vegetable shortening (2 ยฝ sticks - room temperature)
- 1 cup Sugar
- 5 Eggs (at room temperature)
- 1 Blood Orange (Juice & Zest)
- 1 Orange (Juice & Zest)
- 1 Meyer Lemon (Juice & Zest)
- 2 ยฝ cups All-Purpose Flour
- 1 ยฝ teaspoon Baking Powder
For the Blood Orange Glaze:
- 2 cups Powdered Sugar
- 2 tablespoon Blood Orange Juice + Blood Orange Zest
Instructions
- 1. Preheat oven to 350F. Grease and flour bundt pan. Tap out excess flour.2. In a bowl, cream together the butter and sugar at high speed ca. 3 minutes. Scrape down the sides and the bottom of the mixing bowl.3. Add eggs (one at a time) and keep mixing until combined.4. Add flour, baking powder, and Citrus Zest. Mix, and slowly add freshly squeezed citrus juice, mix to combine. Note: You should have about ยพ - 1 cup of citrus juice for this recipe.5. Pour mixture into prepared pan and bake 40-45 minutes, until toothpick inserted comes out clean.6. Allow the cake cool inside pan for at least 15 minutes, then invert onto a serving platter.
For the Blood Orange Glaze:
- 1. In a small bowl, mix together the powdered sugar and blood orange juice. Add zest (optional). If the mixture appears too runny, add more powdered sugar.2. Pour the glaze on top of the cake.
Notes
Cake improves in flavor if made 1 day ahead and can be kept wrapped tightly, at room temperature up to 4 days.
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Nutrition
Serving: 0g | Calories: 396kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 37mg | Potassium: 159mg | Fiber: 1g | Sugar: 38g | Vitamin A: 554IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg
This is a moist and flavorful citrus pound cake, loaded with fresh orange flavor and drizzled with a sweet blood orange glaze. I love how super quick this cake comes together. A no-fuss recipe. Perfect for Easter Sunday or Mother's Day brunch.
Happy baking!
xx, Diana
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