Blood Orange Pound Cake
A high altitude-friendly pound cake bursting with zingy blood orange flavor and topped with a sweet blood orange glaze.
Ingredients
For the loaf:
- 1 1/2 cup all-purpose flour
- 1 cup plain Greek or Greek-style yogurt
- 3 eggs
- 3/4 cup granulated sugar minus 1 TBSP
- 1/2 cup butter melted
- 1/3 cup blood orange juice freshly squeezed
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp blood orange zest (about two small blood oranges)
For the glaze:
- 1 1/2 cups confectioner's sugar
- 2 tbsp blood orange juice freshly squeezed
Instructions
- Preheat oven to 375 degrees.
- Grease a 9 x 5 loaf pan or 6-cup bundt pan. If using a bundt pan, use flour no-stick cooking spray.
- Melt butter in microwave-safe bowl.
- In a large bowl, combine eggs, yogurt, and sugar. Stir in melted butter after letting it cool for 5 minutes, and then stir in blood orange juice, zest, and vanilla.
- In another bowl, combine flour, baking powder, and salt.
- Slowly incorporate dry ingredients into the wet ingredients, mixing until just combined.
- Pour mixture into greased pan, then bake in the oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow loaf to cool before glazing.
- Once cool, prepare your glaze: combine confectioner's sugar and blood orange juice in a small bowl. Add additional juice if glaze seems too thick. Pour over top of cake, and enjoy!
Notes
If you're not making at altitude (below 3,000 feet), make the following adjustments: use the full 3/4 cup of sugar, reduce blood orange juice to 1/2 cup, and increase baking powder to 3/4 tsp. Bake at 350 for approximately the same time, but begin checking after 35 minutes.