Blood Orange Pound Cake
The ultimate dessert for citrus lovers! Blood Orange Pound Cake is moist, flavorful, and beautifully glazed, making it a perfect treat for any gathering. With its vibrant color and refreshing taste, this cake will steal the spotlight at your next event!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 1/2 cups unsalted butter at room temperature
- 1 3/4 cups white granulated sugar
- 1 teaspoon blood orange zest zest from 1 blood orange
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 1/4 cups powdered sugar sifted
- 2 tablespoons fresh blood orange juice
- 2 tablespoons milk
- 1 blood orange sliced, as garnish
Instructions
- Preheat your oven to 300 degrees Fahrenheit to ensure an even bake. This is crucial for achieving that perfect fluffy texture.
- Grease a 6-cup bundt pan generously with cooking spray. This will help the cake release easily once it’s baked.
- In a medium bowl, mix together the all-purpose flour, salt, and baking powder. Set this mixture aside as it will add structure to your cake.
- In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, white granulated sugar, and blood orange zest. Beat this mixture on medium speed for about 5 minutes. It should become pale in color and fluffy.
- Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This step is essential for a well-mixed batter.
- Increase the mixer speed to high and beat the mixture for an additional 2 to 3 minutes until it appears light and fluffy. This aeration is vital.
- Add the vanilla extract and mix until combined. This will add a lovely depth of flavor.
- Now, you’ll fold the flour mixture into the butter mixture. Alternate adding the flour with the whole milk, starting and finishing with the flour. This method prevents the batter from becoming too tough.
- Once fully combined, pour the batter into the prepared bundt pan. Make sure it’s evenly spread for uniform baking.
- Carefully transfer the bundt pan to the oven and bake for 45 to 50 minutes. Check for doneness by inserting a skewer into the center; it should come out clean.
- After baking, allow the cake to cool in the pan for 5 minutes. Then invert it onto a cooling rack. Let it cool completely before glazing.
- While the cake cools, whisk together the powdered sugar, blood orange juice, and milk in a bowl. Adjust the consistency with more juice if necessary; it should be pourable but not too thin.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides for an elegant finish. Garnish with blood orange slices for a beautiful presentation.
Notes
- Tip 1: Store leftover cake in an airtight container at room temperature for up to three days.
- Tip 2: You can freeze the cake for up to two months. Wrap it tightly in plastic wrap and aluminum foil.
- Tip 3: Enjoy this cake with a cup of tea or coffee; it complements both beautifully.
- Tip 4: Feel free to experiment with other citrus fruits like orange or lemon for a different flavor.
- Tip 5: Consider adding fresh berries or whipped cream for an extra layer of flavor.