Blood Orange Rosemary Pound Cake

  • Level: Easy
  • Total: 2 hr 40 min (includes cooling and setting times)
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

Nonstick baking spray, for the loaf pan

1 1/2 cups granulated sugar 

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 

2 large eggs plus 1 yolk 

1 1/2 cups all-purpose flour 

1 teaspoon kosher salt 

1/2 cup blood orange soda or orange soda

1 tablespoon fresh rosemary, minced 

2 blood oranges 

1 cup powdered sugar, sifted 

Directions

  1. Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds.
  3. Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan.
  4. Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set.

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