Hello friends! Its been a hot minute — I have been so busy in the new year that I can barely keep up! My husband and I spent last week house hunting in ohio — where we will be relocating in May so it was a very busy week!
Because of that, I fear I have missed blood orange season here on the blog, but this pound cake can be made with any of your favorite citrus fruits! In fact I have a Meyer lemon pound cake that is just perfect for spring! So pick your favorite citrus fruit and have at it!
Despite being so easy to make, this pound cake also has yogurt in it, so it’s a bit lighter too. Not as sweet as a traditional pound because of the brightness of the orange and the addition of brown sugar, but trust me, just as delicious!
Stay tuned on the move to ohio — cant wait to share with you all!
Blood Orange Pound Cake
Slice into heaven with this delicious way to celebrate Spring! Blood Orange Pound cake is here to make your afternoon’s feel a little more special.
- 1 Cup Unsalted butter
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 3 Cups AP Flour
- 4 Large Eggs
- 1/2 Teaspoon Baking soda
- 1/4 Teaspoon Salt
- 1 Cup Greek yogurt you can also use sour cream
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Orange Extract
- 1/4 Cup Blood Orange Juice About the juice from one orange
- 1 Tablespoon Blood Orange zest about the zest from one orange
Preheat your oven to 350F. Grease and parchment line a loaf pan.
In the bowl of your stand mixer, cream butter & sugar together until light and fluffy. Add zest and follow with eggs one at a time, mixing until each is combined. Add extracts and follow with yogurt and orange juice.
In a separate bowl, combine flour, baking soda, and salt. Whisk to combine.
Add dry ingredients to the wet ingredients & mix until just combined.
Pour batter into your prepared loaf pan and top with thinly sliced circles of orange.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack & serve!