Blood Orange Spring Pound Cake

Embrace the flavors of the season with this irresistible Blood Orange Spring Pound Cake. Bursting with the vibrant, tangy essence of fresh blood oranges, this moist and tender cake is a perfect balance of citrus sweetness and buttery richness. Topped with a zesty glaze, it’s a delightful treat that brings a refreshing burst of spring to every bite

Ingredients 

• 3 c Cake Flour, sifted 
• 2 1/2 - 3 c Sugar 
• 1 c Unsalted Butter, room temp  
• 1/2 c Sour Cream
• 1/2 c Evaporated Milk 

(sour cream + evap milk need to be mixed and set aside at least 2 hours ahead of time)

• 6 Eggs (4 Whole, 2 Yolks)
• 3 tbsp Vanilla Jello Pudding Mix
• 4 tbsp Blood Orange Extract or Citrus Extract 
• 1 tbsp Blood Orange Zest *optional*
• 2 tsp Vanilla Bean Paste 
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda 
• 1/2 tsp Salt 
• Blood oranges for garnish *optional*

Blood Orange Icing  

• 3 c Confectioners Sugar, sifted 
• 4-6 tbsp Blood Orange Juice
• 4 tbsp Whole Milk 
• 1/2 tsp Vanilla Extract
• 1/4 tsp Salt 

Cake release 

• 1/4 c Vegetable Oil 
• 1/4 c Shortening
• 1/4 c All Purpose Flour 

Directions:

1. 2 hours before baking: Mix evaporated milk and sour cream together. Set aside.
2. Cake Release: Mix all ingredients together until it forms a paste-like consistency. You can double or triple the recipe, and it will last up to 3 months.
3. Preheat the oven to 350ºF (175ºC).
4. Sift all dry ingredients together.
5. In a mixer, cream butter and sugar on medium speed for about 2 minutes, until light and fluffy.
6. Add 3 eggs, one at a time, mixing well after each addition. Then add the remaining 3 eggs.
7. Stir in vanilla bean paste and blood orange extract. If using, add the blood orange zest.
8. Gradually add the sifted cake flour and sour cream-evaporated milk mixture, alternating between the two, until fully incorporated.
9. Brush cake release evenly on the cake pan.
10. Scoop the batter into the pan using an ice cream scoop to ensure even distribution.
11. Bake for 50-60 minutes, rotating halfway through. Check doneness by inserting a toothpick into the center of the cake—it should come out clean.
12. Blood Orange Icing: Sift the confectioners’ sugar into a large bowl. Create a well in the center.
13. Start with 2 tbsp of milk, whisking from the center. Gradually add 1 tbsp of blood orange juice at a time, continuing to whisk. The glaze will come together in a few minutes. (Tip: For a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk or blood orange juice )
    
14. Once the cake has cooled, release it from the pan and drizzle the blood orange icing on top. If desired, decorate with fresh blood orange slices.

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