By: Adapted from www.theviewfromgreatisland.com.
With a pronounced berry finish balanced by a bitter undercurrent, blood oranges are a wonderful ingredient in baked goods. This easy pound cake is topped with a pink-flecked glaze that helps to keep it moist.
Time: Preparation 15 mins
Cooking 1 hours
Serving: 8 Servings
Ingredients
- 0.125 c blood orange juice
- 0.375 c buttermilk
- 8 T blood orange zest
- 0.5 t orange extract
- 0.5 t vanilla extract
- 1.5 c flour
- 0.25 t baking soda
- 0.25 t baking powder
- 0.5 t salt
- 0.5 c butter
- 1 c sugar
- 2 eggs
- 1 c confectioners’ sugar
Preparation
Preheat oven to 350℉. Butter and flour a loaf pan.
Pour the 1/8 cup of blood orange juice into a glass measuring cup, then top with buttermilk until you reach 1/2 cup. Stir in the orange zest, orange extract, and vanilla extract. Set aside.
Mix together the flour, baking soda, baking powder, and salt.
In a large bowl, cream the butter and sugar together until fluffy, then beat in the eggs. Stir in half of the dry ingredients to the butter-sugar mixture, then the juice-buttermilk mixture, then remaining dry ingredients. Be careful not to overmix. Transfer the batter to the prepared loaf pan, and bake for 55-60 minutes, until a cake tester comes out clean. Cool 10 minutes in the pan, then turn onto a wire rack.
Whisk together the confectioners’ sugar and remaining 2 tablespoons blood orange juice until smooth. Pour glaze over the cooled cake. Slice and serve.
