Easy Blood Orange Bundt Cake

Easy Blood Orange Bundt Cake Recipe – moist and flavorful citrus pound cake, loaded with fresh blood orange flavor, baked in a bundt pan and drizzled with light and sweet simple blood orange glaze.

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 1 cup butter — 2 sticke, 224 grams, at room temperature, soft 1 1/2 cups granulated sugar 4 large eggs — at room temperature 1 tsp vanilla extract 1/4 tsp salt 1 1/2 tbsp blood orange zest — 3 medium blood oranges 3 cups all-purpose flour 2 tsp baking powder 3/4 cup buttermilk — see text above the recipe for substitutions 3/4 cup blood orange juice — freshly squeezed For the blood orange glaze: juice from 1 blood orange — an average blood orange makes around 1/4 cup, or a little less of juice 1 cup powdered sugar, sifted — you may need more powdered sugar, if the glaze appears too runny

Step 1

Preheat oven to 350F. Grease and flour a bundt pan. Set aside. I almost always only grease my pans, but pound cakes require that you take the extra step and also flour your pan, for easier removal.

Step 2

In a bowl, sift together the flour, baking powder and salt. Beat together the butter and sugar for 3 minutes. Scrape down the sides and the bottom of the mixing bowl.

Step 3

Add eggs and vanilla and beat to combine.  Add the blood orange juice and zest, mix to combine.

Step 4

Add 1/2 of the flour and mix until just combined. Add 1/2 of the buttermilk. Mix to incorporate. Repeat with the remaining flour and buttermilk. 

Step 5

Pour mixture into the prepared pan and bake for 60-70 minutes, until toothpick inserted comes out clean.

Step 6

Let the cake cool inside the pan for at least 20 minutes, then invert onto a serving platter.

Step 7

In a small bowl, mix together the blood orange juice and powdered sugar. If the mixture appears too runny, add more powdered sugar. I personally prefer runnier glaze for this particular recipe, because the blood orange pound cake is already dense and glaze, that is thinner and pourable keeps it nice, moist and sweet. Pour the glaze on top of the cake.

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