Blood orange pound cake

Ingredients

Pound Cake

230 grams (8.1 ounces) all-purpose flour
1 teaspoon baking powder
Pinch of salt
Pinch of ground cardamom
200 grams (7.1 ounces) granulated sugar
Zest of 1 blood orange
120 milliliters (0.5 cup) vegetable oil
4 large eggs
2 teaspoons vanilla extract
200 grams (7.1 ounces) sour cream

Syrup

100 milliliters (0.4 cup) blood orange juice
100 grams (3.5 ounces) granulated sugar

Glaze

200 grams (7.1 ounces) powdered sugar
3 teaspoons blood orange juice

Equipment

Rectangular Loaf Tin
Ensure even baking and a perfect shape—don’t forget to grease and flour it for easy release. 🏆
Parchment Paper
Lines the tin for even better non-stick results and easy cleanup. 🧼
Mixing Bowls
Use separate bowls for dry and wet ingredients to make combining them easier. 🥣
Electric Mixer
Saves time and effort, especially when combining sugar with zest. 🌩️
Pastry Brush
Perfect for applying syrup evenly over the cake, ensuring every bite is infused with flavor. 🖌️
Wooden Skewer
Essential for checking doneness—insert it into the center to see if it comes out clean. 🍢

Instructions

Step 1

Step 1: Preheat your oven to 356°F (180°C). Grease a rectangular loaf tin and dust it with flour. This will make it easier to remove the pound cake later. Tip: Use parchment paper for extra insurance against sticking.

Step 2

Step 2: In a large bowl, whisk together the flour, baking powder, salt, and cardamom. Make sure these dry ingredients are well combined. Tip: Sift the flour mixture to ensure a light, airy texture.

Step 3

Step 3: In a separate bowl, combine the zest of one blood orange with the sugar. Rub the zest into the sugar with your fingers until it becomes fragrant and moistened. Tip: This helps to release the oils in the zest, intensifying the orange flavor.

Step 4

Step 4: Add the eggs, sour cream, vegetable oil, and vanilla extract to the sugar mixture. Stir until well combined. Tip: Make sure all wet ingredients are at room temperature for smoother mixing.

Step 5

Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the batter light. Tip: Fold the ingredients together with a spatula for best results.

Step 6

Step 6: Pour the batter into the prepared loaf tin. Bake for 40-60 minutes, or until a wooden stick inserted into the center of the cake comes out clean. Tip: Baking times can vary; start checking at 40 minutes and adjust accordingly.

Step 7

Step 7: Allow the pound cake to cool slightly in the tin before removing it to a wire rack to cool completely. Tip: Use a knife to gently separate the cake from the sides of the tin if needed.

Step 8

Step 8: To make the syrup, bring the blood orange juice and sugar to a boil in a saucepan. Stir until the sugar is completely dissolved. Tip: Don't overboil; you just need the sugar to dissolve.

Step 9

Step 9: Poke small holes all over the cake using a skewer or fork. Apply the warm syrup evenly over the cake using a pastry brush. Tip: Make sure the syrup reaches deep into the holes for maximum moistness.

Step 10

Step 10: For the glaze, add the blood orange juice to the powdered sugar, a drop at a time, until you achieve the desired consistency. Pour the glaze over the cake, allowing it to drip down the sides. Tip: If the glaze is too thick, add a bit more juice; if too thin, add more powdered sugar.

Servings

Now that your Blood Orange Pound Cake is perfectly glazed and looking irresistible, let’s talk about how to serve it for maximum enjoyment. 🍰

Serve with Cream: A dollop of freshly whipped cream can elevate every bite, adding a creamy counterpoint to the citrusy burst. Plus, it looks divine on the plate! 😋

Fresh Fruit Garnish: Top with thin slices of blood oranges or mixed berries to enhance the fruity flavors. It adds a lovely pop of color and extra nutrition! 🍓🍊

Afternoon Tea: Pair your cake with a cup of Earl Grey or your favorite herbal tea for a charming afternoon pick-me-up. It’s a classic combination that never fails. ☕

Special Occasions: This cake makes a wonderful dessert for birthdays, baby showers, or any gathering where you want to impress your guests. ✨

Variations

Making this delightful cake gluten-free or vegan is simple with a few substitutions. 🌿

Gluten-Free Version: Use a gluten-free all-purpose flour blend instead of regular flour. Ensure your baking powder is gluten-free as well. 🚫🍞

Vegan Version: Replace eggs with a commercial egg replacer or a combination of flaxseed meal and water (1 tbsp of flaxseed meal + 3 tbsp of water per egg). Use a dairy-free sour cream alternative and swap the vegetable oil for an equal quantity of melted coconut oil. 🥥

Bonus Tip: Always check labels for hidden animal products or gluten when trying new ingredients. ✔️

Faq

How do I prevent my cake from sticking to the pan?
Ensure you grease and flour the loaf tin well or use parchment paper to line it. 👍
Can I use a different citrus fruit?
Absolutely! This recipe works great with lemons, limes, or regular oranges. Just adjust the zest and juice accordingly! 🍋🍊
Why did my cake turn out dense?
Overmixing the batter can cause the cake to be dense. Mix just until the ingredients are combined. 👌
How can I make the glaze thicker?
Add powdered sugar a little at a time until you reach your desired consistency. 🥄
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. 🕒
Can I freeze the cake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and place it in an airtight container it will last for up to 3 months. 🍰❄️