Moist Blood Orange Pound Cake

This is a moist blood orange pound cake. If you don’t find blood oranges, you may also use orangic oranges. This is one of those recipes when I was watching the reel from Küchenstübchen (in German) while my hubby was watching me. He immediately requested I make this asap for him. I mean, yes, he does love anything citric, there is a reason I have an blog article with 18 recipes with citrics on here. Does he love lemons? Yes, for sure! How about limes? Of course! Orange? Yeah! Blood oranges even more so. For that reason I set to making this recipe. When I made it the first time in February, it was easy to find oranges and also blood oranges. However, somehow I had difficulty finding organic blood oranges. In the recipe below I give you both options. As blood oranges are smaller than regular oranges, you need to be careful with the measurements.

I believe I have a very typical hubby, he loves the simple cakes. A pound cake or coffee cake is what he desires, nothing fancy, not a million components, no, a simple and honest cake. He loves a moist lemon cake or this lemon bundt cake. He is also a fan of this Colombian cake with corn flour. Or this German eggnog cake or this simple nut cake. A plain cake is exactly after his heart. So I am presenting to you this orange pound cake, probably a typical cake men in general like. Easy to eat with your hands, and asking for seconds and thirds…

Credit: Küchenstübchen (in German)

Print Recipe

Blood Orange Pound Cake

Serves: One loaf pan of 25cm

Prep Time: 25min – Cooking Time: 60min – Total Time: 1hr 25min

This blood orange pound cake is extra moist by using Greek yoghurt and oil and is soaked in orange juice as well.

Ingredients

• Pound Cake
• 160 grams of regular sugar
• Zest and juice of two blood oranges (Moro is best) or one large organic orange
• 4 eggs
• 200 grams of Greek joghurt
• 100 grams of neutral oil
• 250 grams of all-purpose flour
• 25 grams of cornstarch
• 2 teaspoons of baking powder
• 
  
• Glaze
• 100 grams of icing sugar
• 1-2 tablespoons of orange juice
• Optional: another blood orange for decorating and chopped pistachios

Instructions

1

Preheat oven to 180 degrees Celsius and line a 25cm loaf pan with parchment paper.

2

For the pound cake weigh sugar into a large bowl. Zest the orange(s) on top, juice the orange(s) as well and save the juice. Rub the zest and sugar with your fingers. This helps intensify the orange flavor. Add the eggs and beat for about 3-4 minutes until lighter in color and thicker in consistency. Add 3 tablespoons of orange juice, yoghurt, and oil and mix until combined. Sieve flour, cornstarch and baking powder on top and only beat until combined.

3

Spread in prepared loaf pan and bake on medium rack for about 60-70 minutes. An inserted toothpick should come out clean. Poke the hot cake with a toothpick and soak with another two to three tablespoons of orange juice will still hot. Let cool.

4

Mix the icing sugar with about a tablespoon of orange juice for the glaze. Slowly add more juice until it is liquid enough to glaze the cake with. If desired, you can decorate with slices of blood orange and chopped pistachios.

5

The unglazed cake can be frozen, you can also freeze single slices.