Blood Orange Buttermilk Pound Cake
If you want to add more lacto ovo vegetarian recipes to your recipe box, Blood Orange Buttermilk Pound Cake might be a recipe you should try. One portion of this dish contains about 5g of protein, 13g of fat, and a total of 356 calories. For 34 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by White on Rice Couple. Head to the store and pick up eggs, sea salt, blood orange zest, and a few other things to make it today. It works well as a dessert. 2621 person were glad they tried this recipe. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 29%. If you like this recipe, take a look at these similar recipes: Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices, Blood Orange Pound Cake with an Orange Zest Icing, and Blood Orange Pound Cake.
Servings: 8
Ingredients:
1 teaspoon baking powder
3 tablespoons (45ml) fresh blood orange juice
finely grated zest of 2 blood oranges
1/2 cup (120ml) buttermilk
1/2 cup (60g) confectioners' sugar
2 large eggs, at room temperature
1 3/4 cups (220g) all-purpose flour
1/2 teaspoon kosher or sea salt
1 cup (200g) sugar
1/2 cup (113g or one stick) unsalted butter, at room temperature
Equipment:
loaf pan
oven
stand mixer
whisk
bowl
frying pan
toothpicks
Cooking instruction summary:
Preheat the oven to 325°F. Grease a 8.5 inch x 4.5 inch loaf pan.Whisk together the flour, baking powder, and salt for 20 seconds or until well combined. Set aside.Beat together the butter, sugar and blood orange zest until light and fluffy, 2-3 minutes in a stand mixer. Scrape the sides of the bowl and beat in the eggs, one at a time until blended.Mix in 1/3 of the flour mixture until just combined. Mix in the buttermilk and blood orange juice until just combined. Mix in the remaining flour until just combined, making sure to scrape the sides of the bowl.Pour the batter into the prepared pan. Bake for about 1 hour or until golden and a toothpick comes out clean when inserted into the center. Let the cake cool for about 20 minutes.Gently remove the pound cake from the pan. Allow to cool completely.After the cake is completely cool, 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.
Step by step:
1. Preheat the oven to 325°F. Grease a 8.5 inch x 4.5 inch loaf pan.
2. Whisk together the flour, baking powder, and salt for 20 seconds or until well combined. Set aside.Beat together the butter, sugar and blood orange zest until light and fluffy, 2-3 minutes in a stand mixer. Scrape the sides of the bowl and beat in the eggs, one at a time until blended.
3. Mix in 1/3 of the flour mixture until just combined.
4. Mix in the buttermilk and blood orange juice until just combined.
5. Mix in the remaining flour until just combined, making sure to scrape the sides of the bowl.
6. Pour the batter into the prepared pan.
7. Bake for about 1 hour or until golden and a toothpick comes out clean when inserted into the center.
8. Let the cake cool for about 20 minutes.Gently remove the pound cake from the pan. Allow to cool completely.After the cake is completely cool, make the sauce.
9. Whisk together the blood orange juice and confectioners' sugar until smooth. Spoon the sauce over the pound cake or serve alongside to dunk in.
Nutrition Information:
covered percent of daily need
