For the cake:
2 sticks unsalted butter, softened
1 cup blood orange juice
1/2 cup vegetable oil
3 cups flour
2 cups sugar
1 tbsp baking powder
1 tsp salt
zest of 6 blood oranges
For the glaze:
4 cups powdered sugar
6-7 tbsp blood orange juice
Preheat your oven to 350°F (175°C). Spray non-stick baking spray on a 10-inch bundt cake pan and set aside.
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.
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.
Add in the zest of six blood oranges. Mix until evenly distributed.
Pour the batter into the prepared bundt pan and smooth the surface with a spatula.
Bake the cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
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.
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.
Once the cake is completely cool, drizzle the glaze over the top of the cake, letting it run down the sides.
Keywords: blood orange pound cake