Recipe Source: WhiteOnRiceCouple.com
Ingredients:
1 3/4 cups (220g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher or sea salt
1/2 cup (113g or one stick) unsalted butter, at room temperature 1 cup (200g) sugar
finely grated zest of 2 blood oranges
2 large eggs, at room temperature
1/2 cup (120ml) buttermilk
1/4 cup (60ml) fresh blood orange juice
For the sauce:
3 tablespoons (45ml) fresh blood orange juice
1/2 cup (60g) confectioners’ sugar
Directions:
Preheat the oven to 325°F. Grease a 8.5 inch x 4.5 inch loaf pan. Whisk together the flour, baking powder, and salt for 20 seconds or until well combined. Set aside.
Beat together the butter, sugar and blood orange zest until light and fluffy, 2-3 minutes in a stand mixer. Scrape the sides of the bowl and beat in the eggs, one at a time until blended.
Mix in 1/3 of the flour mixture until just combined. Mix in the buttermilk and blood orange juice until just combined. Mix in the remaining flour until just combined, making sure to scrape the sides of the bowl. Pour the batter into the prepared pan. Bake for about 1 hour or until golden and a toothpick comes out clean when inserted into the center. Let the cake cool for about 20 minutes.
Gently remove the pound cake from the pan. Allow to cool completely. After the cake is completely cool, make the sauce. Whisk together the blood orange juice and confectioners’ sugar until smooth. Spoon the sauce over the pound cake or serve alongside to dunk in.
