Easy Blood Orange Pound Cake Recipe

If you're looking for a sweet and citrusy dessert, look no further than this blood orange pound cake recipe with blood orange glaze. This cake is moist, flavorful, and absolutely delicious. The best part? It's incredibly easy to make!

What are Blood Oranges?

Blood oranges are a type of citrus fruit with a deep red or burgundy flesh. They are similar in size and shape to regular oranges but have a distinct, sweet-tart flavor with hints of raspberry.

The exact origin of blood oranges is unknown, but they are believed to have originated in either China or the Mediterranean region. Today, blood oranges are primarily grown in Italy, Spain, and the United States (particularly in California and Florida). They thrive in warm climates and are typically harvested from December to May.

Ingredients Needed To Make Blood Orange Pound Cake:

For the cake:

• 2 sticks unsalted butter, softened
• 1 cup blood orange juice
• ½ cup vegetable oil
• 5 eggs
• 3 cups flour
• 2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• zest of 6 blood oranges

For the glaze:

• 4 cups powdered sugar
• 6-7 tablespoon blood orange juice

Equipment Needed To Make Blood Orange Pound Cake:

• Bundt Pan
• Stand Mixer
• Baking non-stick spray

Instructions Blood Orange Pound Cake:

1. Preheat your oven to 350°F (175°C). Use non-stick baking spray on a 10-inch bundt cake pan and set aside.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the butter mixture, alternating with the blood orange juice and vegetable oil. Mix until just combined.
4. Fold in the zest of six blood oranges. Mix until evenly distributed.
5. Pour the batter into the prepared bundt pan and smooth the surface with a spatula.
6. Bake the cake for 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
8. While the cake is cooling, prepare the blood orange glaze. In a medium mixing bowl, whisk together the powdered sugar and blood orange juice until smooth and creamy.
9. Once the cake is completely cool, drizzle the glaze over the top of the cake, letting it run down the sides.
10. Serve and enjoy your delicious blood orange pound cake with blood orange glaze!

Tips For Blood Orange Pound Cake:

• Choose ripe oranges: For the best flavor and juiciness, make sure your oranges are fully ripe before using them in this recipe. You can tell if an orange is ripe by its color and texture – it should be firm but yield slightly when squeezed, and have a bright, vibrant color.
• Adjust the amount of juice and zest: Depending on the type of orange you're using, you may need to adjust the amount of juice and zest in the recipe. Some oranges are more tart or less juicy than others, so taste the juice before adding it to the batter and adjust as needed.
• Use a microplane for zesting: A microplane is a great tool for zesting citrus fruits like oranges. It creates very fine zest that blends easily into the batter and glaze. Make sure to only zest the colored part of the peel, not the bitter white pith underneath.
• Don't overmix the batter: Overmixing the batter can cause the cake to become tough and dry. To avoid this, mix the ingredients until just combined, being careful not to overmix once the flour has been added.
• Let the cake cool completely before glazing: It's important to let the cake cool completely before adding the glaze. If the cake is still warm, the glaze may melt and run off the cake, or become too thin and watery.
• Adjust the sweetness of the glaze: If you find the glaze to be too sweet, you can adjust the amount of powdered sugar or add a little bit of lemon juice to balance out the sweetness.
• Store the cake properly: To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it for longer, wrap it tightly in plastic wrap and freeze it for up to 3 months.

Variations:

1. Add chocolate chips: For a decadent twist, fold in 1 cup of chocolate chips to the batter before baking.
2. Use a different type of citrus: You can substitute blood oranges with other citrus fruits like navel oranges, tangerines, or even lemons to create a different flavor profile.
3. Add nuts: Add a crunchy texture by adding chopped nuts like almonds or pistachios to the batter.
4. Add spices: Add a pinch of cinnamon, nutmeg, or ginger to the batter for a warm, spicy flavor.
5. Use different glaze flavors: You can create different glaze flavors by substituting the blood orange juice with other fruit juices like lemon or lime, or by adding extracts like vanilla or almond.
6. Make it boozy: Add a tablespoon or two of your favorite liqueur, such as Grand Marnier or Limoncello, to the glaze for a boozy twist.
7. Make it dairy-free: For a dairy-free version, substitute the butter with a vegan butter substitute, and use non-dairy milk instead of blood orange juice.

With these variations, you can create a unique and delicious blood orange pound cake that suits your taste preferences. Experiment with different flavors and have fun!

FAQ's:

Here are some frequently asked questions about making blood orange pound cake with blood orange glaze:

1. Can I use regular oranges instead of blood oranges for this recipe?

Yes, you can use any type of orange for this recipe. However, keep in mind that the flavor may be slightly different depending on the type of orange you use.

2. Can I substitute the vegetable oil with another type of oil?

Yes, you can use any neutral-flavored oil such as canola or grapeseed oil in place of vegetable oil.

3. Can I make this cake without a bundt pan?

Yes, you can use a regular 9x13 inch cake pan instead of a bundt pan. Adjust the baking time accordingly.

4. Can I make this cake ahead of time?

Yes, you can make this cake ahead of time and store it in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.

5. Can I omit the glaze?

Yes, you can omit the glaze if you prefer. The cake will still be delicious on its own.

6. Can I use store-bought orange juice instead of freshly squeezed juice?

Yes, you can use store-bought orange juice if you don't have fresh oranges. However, freshly squeezed juice will give the cake a more intense orange flavor.

7. Can I make this cake vegan?

You can try substituting the eggs with a vegan egg replacement, such as flax eggs or aquafaba. You can also substitute the butter with a vegan butter substitute and use non-dairy milk instead of blood orange juice. However, keep in mind that the texture and flavor of the cake may be slightly different. Find more recipe .

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