Name: Blood Orange Buttermilk Poundcake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 3/4 cups (220g) all-purpose flour; 2 teaspoons (10ml) baking powder; 1 teaspoon kosher or sea salt; 1/2 cup (113g or one stick) butter (, at room temperature); 1 cup (200g) sugar; finely grated zest of 2 blood oranges; 1/4 cup (60ml) fresh blood orange juice; 1 teaspoon (5ml) vanilla extract; 1 large egg; 1/2 cup (120ml) buttermilk (*see note below); 1-2 Tablespoons (15 -30ml) fresh blood orange juice ((depending on how thick you like your sauce)); 1/2 cup (60g) confectioners’ sugar

Whisk

Bowl

Preheat the oven to 350°F. Grease a 8.5 inch x 4.5 inch loaf pan.

Whisk or sift together the flour, baking powder, and salt for about 20 seconds or until well combined. Set aside.

Beat together the butter, sugar, blood orange zest and blood orange juice until light and fluffy (2-3 minutes in a stand mixer). Scrape the sides of the bowl and beat in the vanilla extract and egg.

Add the buttermilk and the dry flour mixture to the butter/egg batter. Carefully stir the batter until combined, but don’t overmix (it will be a thick batter), making sure to scrape the sides of the bowl.

Pour the batter into the prepared pan. Bake for about 45 minutes - 1 hour, or until golden and a toothpick comes out clean when inserted into the center.

When cool enough to handle, gently remove the pound cake from the pan.

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.

Blood Orange Buttermilk Poundcake

Utensils needed:

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