An extra soft and fluffy blood orange cake with a tender crumb, melt-in-the-mouth texture, and a pretty pink blood orange gaze on top! This cake uses fresh blood orange juice for the glaze and the cake to give it a beautiful color and taste! The pound cake uses sour cream to ensure it stays moist all day long!
😋 Taste and features
- Moist and buttery blood orange flavored pound cake
- A lighter crumb with the addition of cornstarch
- Slightly tangy from sour cream + blood orange juice and zest
- Easy to make and freezes well
📚 History
Pound cake has been around since the 1800’s and was given that name that due to the fact that there was a pound of butter, flour, sugar and eggs in one cake! The 1:1:1:1 ratio made it easier for people to remember how to make this cake and while people do not usually make 4 pound cakes anymore, the name has still stuck around today!
🛒 Ingredient Notes
- Blood Orange: I suggest buying around 5-6 for the entire cake! If you don’t have blood orange you can also buy regular oranges!
🗒️ Instructions
Before you start: Heat the oven to 350 degrees F and grease a bundt pan. For this cake I used a 10″ inch angel cake pan.
Step 1. Mix room temperature butter and granulated sugar in a bowl for 3-4 minutes on medium. Then add in eggs one by on until incorporated.
Step 2. Next add in sour cream and then add in vanilla extract, blood orange juice and blood orange zest and mix.
Step 3. Mix flour, cornstarch, baking powder and baking soda in a bowl and then add to the mixture until combined and then pour batter into bundt pan.
Step 4. Bake for 40-45 minutes and then cut to make the bottom flat once it is cool.
Step 5. Make glaze by mixing powdered sugar and blood orange glaze and then pour on top.
Step 6. Add additional slices of blood orange slices on top for decoration and then enjoy!
👩🍳 Top tips
- Make sure you mix room temperature butter and sugar for 3 minutes (set a timer!) to ensure a light and fluffy cake
- Incorporate ingredients by scraping the sides of the bowl as you are mixing
- Use a strainer when adding in blood orange juice to the glaze to catch seeds and little pieces (for an extra smooth glaze!)
🤔 Substitutions
No blood oranges? Use oranges instead! If you still want pink frosting you can add 2 drops of red food coloring!
No corn starch? Use 3 cups of cake flour instead! You can also use all purpose flour (and omit corn starch) but the cake texture may be slightly more dense.
No sour cream? Use buttermilk or better yet greek yogurt!
Not enough butter? Swap 1 stick of butter with 1/2 cup of vegetable oil!
🧺 Storage tips
- Room Temperature: Store at room temperature in an airtight container for up to 3 days.
- Fridge: Cool cake completely and store them in an airtight container for up to 1 week.
- Freezer: Cool cake completely and then place in an airtight container or freezer safe bag and put in the freezer for up to 3 months. It will be good for up to 3 months but note the date of when it was baked on the container! Thaw at room temperature before eating.
🔎 Related recipes
Want more cake? Here are a few of my favorite recipes below you can try out!
📖 Recipe
Blood Orange Pound Cake
Equipment
- 10" inch Angel Food Cake Pan or Bundt Pan
- Microplane (Zester Tool)
Ingredients
Blood Orange Pound Cake
- 3 Cups All Purpose Flour (360 Grams)
- 2 tbsp Cornstarch (16 Grams)
- 1 Cup Sour Cream (240 Grams)
- 1 Cup Unsalted Butter (226 Grams / 2 Sticks)
- 4 Eggs (Grade A Large)
- 2 Cups White Granulated Sugar (400 Grams)
- 1/2 tbsp Vanilla Extract (6 Grams)
- 1 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 Cup Blood Orange Juice (58 Grams)
- 3 tbsp Blood Orange Zest (18 Grams)
Blood Orange Glaze
- 2 Cups Powdered Sugar (240 Grams)
- 1/4 Cup Blood Orange Juice (58 Grams)
Instructions
Blood Orange Pound Cake
- Heat oven to 350F and generously grease your bundt pan.
- Mix room temperature butter and granulated sugar in a bowl for 3-4 minutes on medium. Then add in eggs one by on until incorporated.
- Next add in sour cream and then add in vanilla extract, blood orange juice and blood orange zest and mix. Then add in vanilla extract, blood orange juice and blood orange zest and mix.
- Mix flour, cornstarch, baking powder and baking soda in a bowl and then add to the mixture until combined.
- Bake for 40-45 minutes and cool before topping it with blood orange glaze.
Blood Orange Glaze
- Mix powdered sugar and blood orange juice and set aside.
Leave a Reply