Blood oranges are magical. Orange on the outside, vibrant purples, oranges, reds, and pinks on the inside. I am a huge fan.
This cake is slightly sweet with subtle notes of fragrant orange and warm spicy cardamom and cinnamon. The glaze is an absolute treat. Sweet and tart at the same time, and a pretty shade of pink. It would make a lovely addition to a spring brunch, for Easter or a girl's baby shower.
Blood Orange Pound CakeAdapted from Healthy, Delicious
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1 teaspoon salt
2 blood oranges, zested and juiced (should be approximately 4 tablespoons juice)
3/4 cup plain, 2% Greek yogurt
1 teaspoon pure vanilla extract
1 cup powdered sugar
2 tablespoons blood orange juice
Preheat oven to 350°F.
Using a mixer to cream together butter and sugar until light and fluffy. Mix in eggs and zest until mixture is pale and fluffy. You want to incorporate lots of air into the batter here.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, cardamom, and salt. In a third bowl, combine the orange juice, Greek yogurt, and vanilla.
Add half of the dry ingredients to the butter and sugar mixture and mix gently, folding the dry ingredients into the egg mixture — just enough to combine without over-mixing. Add the wet ingredients and fold them in gently. Mix in the remaining dry ingredients.
Pour the batter into a greased loaf pan and bake for 55 minutes, or until a tester inserted into the center comes out clean.
Allow to cool completely, then whisk together the glaze. Pour the glaze over the cake, let set for 10 minutes before slicing and serving the cake.