If there is one mantra I’ve developed over the years it is that pound cakes are your friend. Their concept is so simple: butter, sugar and flour are combined with your flavoring of choice and baked up in a loaf pan. They are essentially fool proof, are always a hit and come in so many varieties that you are never going to run out of options. They aren’t fussy yet can be dressed up or eaten as is. They have become my go-to baked item for last minute guests or whenever I crave something homemade. And this recipe is no exception.
I’ve been on a kick using them recently so here is another great recipe using blood oranges from White on Rice Couple. This pound cake comes together quickly, is super moist and is oh so flavorful. (Plus it has a pink hue that makes it pretty). The buttermilk gives it a slightly tangy flavor and even without the addition of the juice glaze each bite is bursting with orange flavor. But don’t skip the glaze because it does add an extra punch of flavor.
BLOOD ORANGE BUTTERMILK POUND CAKE
For the cake:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
Finely grated zest of 2 blood oranges
2 large eggs, at room temperature
1/2 cup buttermilk
1/4 cup fresh blood orange juice
For the sauce:
3 tablespoons (45ml) fresh blood orange juice
1/2 cup (60g) confectioners’ sugar
- Preheat the oven to 325°F. Coat a 8.5 inch x 4.5 inch loaf pan with non-stick cooking spray. Set aside.
- Whisk together the flour, baking powder, and salt until well combined. Set aside.
- Using an electric mixer and a medium sized bowl, beat together the butter, sugar and blood orange zest until light and fluffy.
- Scrape the sides of the bowl and beat in the eggs, one at a time until blended.
- Mix in 1/3 of the flour mixture until just combined.
- Add in the buttermilk and blood orange juice until just combined.
- Mix in the remaining flour until just combined, making sure to scrape the sides of the bowl.
- Pour the batter into the prepared pan.
- Bake for about 1 hour or until golden and a toothpick comes out clean when inserted into the center.
- Let the cake cool for about 20 minutes.
- Gently remove the pound cake from the pan and allow to cool completely.
- After the cake is completely cool, make the sauce.
- Whisk together the blood orange juice and confectioners’ sugar until smooth.
- Spoon the sauce over the pound cake or serve alongside to dunk in.