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Blood Orange Pound Cake With An Orange Zest Icing

This blood orange pound cake is incredible. I don’t use that word often, but I really do think this pound cake deserve the praise. I’ll even say it again: incredible.
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 bundt cake

Ingredients
  

For the Pound Cake:

  • 1 (8 oz.) package cream cheese, softened
  • cups unsalted butter, softened
  • 3 cups sugar
  • 6 eggs, at room temperature
  • zest of 4 to 5 blood oranges (or more to taste)
  • 3 tbsp fresh blood orange juice
  • 1 tbsp vanilla extract
  • 4 to 6 drops yellow food coloring (optional)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp butter or baking spray (for the bundt cake pan)

For the Icing:

  • cups confectioner's sugar
  • 2 tbsp fresh orange juice
  • zest of 1 blood orange
  • blood orange slices, for garnish

Instructions

  • Preheat the oven to 325 degrees Fahrenheit.
  • In the bowl of a stand mixer, cream together the cream cheese, butter, and sugar until light and fluffy. Then stir in the eggs, one at a time.
  • Stir in the blood orange zest, blood orange juice, vanilla extract, and food coloring (optional).
  • In a medium bowl, combine the flour with the baking powder and salt.
  • Slowly add the flour mixture to the wet ingredients, one cup at a time. Mix until the flour is just incorporated.
  • Butter a bundt pan or spray with baking spray. Add the batter to the prepared pan. Bake in the preheated oven for about 1 hour, or until a knife inserted into the center comes out clean.
  • Allow the pound cake to cool for a few minutes in the bundt pan, then remove the cake from the pan and allow to cool fully on a cooling rack.
  • While the pound cake is cooling, prepare the icing. Mix the confectioner's sugar with 2 tablespoons of orange juice and blood orange zest. Drizzle the icing over the cooled pound cake and garnish with orange slices, if desired.

Notes

Originally inspired by Add A Pinch
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