Description
This Blood Orange Pound Cake is a buttery and sweet cake, filled with the zest and juices from fresh blood oranges.
Ingredients
Units
Scale
- 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