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Moist Blood Orange Pound Cake with Sour Cream Recipe

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3.9 from 9 reviews

A moist and flavorful Blood Orange Pound Cake made with fresh blood orange zest and juice, enriched with sour cream for tenderness. This classic bundt cake is soaked with a blood orange syrup and finished with a tangy blood orange glaze, making it perfect for a vibrant dessert or special occasion treat.

Ingredients

For the Pan:

  • 1 tablespoon (14 grams) unsalted butter (melted)
  • 1 tablespoon (10 grams) all-purpose flour

For the Cake:

  • 3 cups (375 grams) unbleached all-purpose flour (sifted)
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 1/2 cups (500 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter (room temperature)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons blood orange zest (4 to 5 oranges)
  • 5 large (250 grams) eggs (room temperature)
  • 1 cup fresh squeezed blood orange juice (divided: 1/4 cup for batter, 1/2 cup for soaking syrup, about 1/4 cup for glaze)
  • 1 cup (242 grams) sour cream (room temperature)

For the Blood Orange Soaking Syrup:

  • 1/2 cup blood orange juice
  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon (14 grams) unsalted butter (cold)

For the Orange Glaze:

  • 1 3/4 cups (200 grams) powdered sugar
  • 3-4 tablespoons blood orange juice

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees F to ensure an even baking temperature for the pound cake.
  2. Prepare the Pan: Melt the butter and mix with flour. Use a pastry brush to evenly coat the inside of a bundt pan, ensuring coverage into every crevice to prevent sticking. If the mixture thickens, warm slightly in the microwave.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and kosher salt for 30 seconds to combine.
  4. Zest and Sugar: Zest the blood oranges directly into the granulated sugar. Rub zest and sugar with fingers to release the oils and infuse flavor into the sugar.
  5. Juice Oranges: Juice blood oranges until you have 1 cup of fresh juice. Reserve 1/4 cup for the batter, 1/2 cup for the soaking syrup, and about 1/4 cup for the glaze.
  6. Cream Butter and Sugar: In a stand mixer with the paddle attachment, beat the room temperature butter on medium speed for 1 minute. Gradually add the blood orange-sugar mixture in three additions, beating 1 minute each time, scraping down the bowl and paddle after the last addition. Beat for an additional 2 minutes for a light and fluffy cream.
  7. Add Eggs: Add eggs one at a time on medium speed, ensuring each is fully incorporated (about 20 seconds each). Scrape the bowl after adding the first 3 eggs to fully incorporate. Then add remaining eggs and scrape again.
  8. Mix Flavorings: Blend in 1/4 cup blood orange juice and pure vanilla extract on medium speed until combined.
  9. Combine Wet and Dry: Add one-third of dry ingredients and mix on low speed until combined, then add half the sour cream and mix on medium speed. Repeat by adding half the remaining dry ingredients, the remaining sour cream, and finally the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix on low speed about 30 seconds to ensure even batter.
  10. Fill Pan and Settle Batter: Spoon batter into the prepared bundt pan and smooth the top with an offset spatula. Bang the pan gently on the counter 4-5 times to settle batter into grooves and release air bubbles.
  11. Bake: Bake the cake 55-65 minutes until a skewer inserted in the center comes out clean or an instant-read thermometer reads 203 degrees F.
  12. Cool and Soak: Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack. Brush the entire surface with the blood orange soaking syrup, allowing it to absorb while the cake cools completely (about 90 minutes).
  13. Prepare Soaking Syrup: While the cake bakes, combine 1/2 cup blood orange juice and 1/2 cup granulated sugar in a saucepan. Bring to simmer until sugar dissolves, remove from heat and whisk in cold butter until smooth.
  14. Prepare Orange Glaze: Mix powdered sugar with 2 tablespoons blood orange juice until smooth and thick. Adjust consistency with an additional tablespoon of juice as needed.
  15. Glaze Cake: Place cooled cake on a rack over a plate. Slowly spoon the glaze over the cake to coat evenly.
  16. Serve and Store: Let glaze set before serving. Store cake at room temperature in a container for up to 2 days, or refrigerate wrapped well. Freeze individual slices or whole cake with proper wrapping for up to 1 month.

Notes

  • Using fresh blood oranges is key for vibrant flavor and bright color.
  • Ensure all ingredients are at room temperature for best batter texture.
  • Do not overmix the batter after adding dry ingredients to maintain a tender crumb.
  • Brushing the cake with soaking syrup while warm keeps the cake moist and flavorful.
  • The glaze can be thinned with extra juice if needed, but should remain thick enough to coat the cake.
  • For longer storage, it’s best to freeze wrapped cake slices or whole cake properly to preserve freshness.

Find it online: https://marthatasty.com/moist-blood-orange-pound-cake-with-sour-cream-recipe/