Saturday, April 7, 2012

Blood Orange Pound Cake

I had a bunch of blood oranges in the fridge and I just had to make something awesome out of them. Its spring and I am just loving citrus right now. Citrus just brightens everything up.

Blood Orange Pound Cake

Makes 1 loaf


You will need the zest and juice of 4 blood oranges (might want to get 5 just in case they don't produce enough juice

1 stick butter, room temp
1 cup sugar
2 eggs

2 heaping tbsp zest
1 1/2 cups flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp  salt
2 tbsp juice
6 tbsp buttermilk, or a splash of white vinegar and enough milk to make 6 tbsp
1/2 tsp vanilla

1/4 cup juice
1/4 cup syrup

2-3 tbsp juice
1/2-1 cup powdered sugar

Preheat oven to 350
Spray a 9x5 loaf pan

In a mixing bowl with a paddle, cream the butter and sugar for 3 minutes

While its running, add eggs and zest.

In a separate bowl, mix the flour, baking powder, baking soda, and salt.

In another bowl, mix juice, milk, and vanilla

Add to mixing bowl, dry, wet, dry, wet, and then dry.

Spread into loaf pan and smooth top.

Cook 40-50 minutes or until toothpick comes out clean.

Cool in pan for 10 minutes and then cool on a wire rack

While it is cooking, heat sugar and juice in a small saucepan over medium. Once sugar is dissolved, continue to cook 3 minutes.

Poke holes all over the cake with a toothpick. Brush cake with syrup. Once absorbed, burst again.

Let cool completely.

Once cool, combine juice and powdered sugar. It should be thick but pourable.

Drizzle over cake. Let set and serve

1 comment: