I love this time of year because blood oranges are in season! So naturally, this Blood Orange Pound Cake had to be created. It’s dense, buttery, sweet and the blood orange gives the pound cake a delightfully subtle orange and raspberry flavor.
Inspiration
Every time I step into a grocery store I get inspired by the vibrant colors of the fruits and vegetables. I often find myself drawn to the seasonal and local produce and it’s no secret that seasonal items will have the best, freshest flavors. I picked up blood oranges because I really love the deep, crimson color. They smell and taste like an orange/grapefruit hybrid with hints of raspberry. Blood orange zest adds a nice acidity to baked goods while the juice adds the sweetness and a little color. Pound cakes have a dense texture because of the butter content and the richness makes it a mouthwatering dessert that’s hard to resist.
how to make blood orange pound cake
- Best pan to use – I find that a narrow loaf pan works best, since there is no baking powder in the batter this will allow it to rise a little taller. I use an 8.5″ x 4.5″ inch pan. But a 9″x5″ pan will work as well.
- Butter – A lot of butter is used in this recipe, its better to go for a more flavorful and high quality butter. My favorite is Kerrygold since it’s usually one I find the most. However, being a little more expensive, a store brand butter is totally fine!
tips and tricks
- Ensure everything is at room temperature. After an hour, press your finger into the butter, if it easily leaves an indent it is soft enough to use.
- Add the flour before incorporating the zest and juice of the blood oranges. I find that it mixes in the best.
- Stored in an airtight container the loaf will last up to 3 days at room temperature or in the refrigerator.
Happy Baking!
If you do try this Blood Orange Pound Cake, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
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Blood Orange Pound Cake
- Total Time: 1 hour 10 minutes
Description
This Blood Orange Pound Cake is a buttery and sweet cake, filled with the zest and juices from fresh blood oranges.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 14 tablespoons unsalted butter (room temperature)
- 3 eggs (room temperature)
- Zest and juice from 2 blood oranges
Instructions
- Preheat oven to 350 degrees F. Butter the bottom and sides of a 8″x4″ loaf pan.
- In a stand mixer or large bowl with a hand mixer, beat the room temperature butter on medium speed until creamy, 3 minutes. Add the granulated sugar and beat for an additional 2 minutes, until fluffy. Wipe the bottom and sides of the bowl.
- Add eggs one at a time until mixed. Remove bowl from mixer, sift the flour into the bowl, using a spatula fold flour until just incorporated. Don’t over-mix. Zest and juice both blood oranges into the mixture and fold until it’s mixed in.
- Pour blood orange batter into prepared baking pan, tap the pan on a hard surface and bake for 55-60 minutes or until a toothpick comes out clean. Rest in pan for 10 minutes before removing, allow to cool slightly before slicing. Enjoy!
Notes
- Ensure everything is at room temperature. After an hour, press your finger into the butter, if it easily leaves an indent it is soft enough to use.
- Add the flour before incorporating the zest and juice of the blood oranges. I find that it mixes in the best and leaves a really pretty color.
- Stored in an airtight container the loaf will last up to 3 days at room temperature or in the refrigerator.
- Prep Time: 15
- Cook Time: 55