| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 15 min |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 473 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 1 g |
| Sugar | 53 g |
| Protein | 4 g |
| Cholesterol | 92 mg |
| Sodium | 258 mg |
Reviews
I’m very impressed with how it came out! I’d’ve never guessed blood orange soda & rosemary would be such a delicious combination!
The flavors are amazing. Yo
Can’t wait to try!! To the person asking about leavening – it’s a pound cake. No leavening required. No mistake made by her so don’t understand the two stars.
awesome recipe…..thanks Ree for sharing
I used gluten free AP flour and stevia in the raw as substitutes. I thought it might need some baking powder, so added just half tsp.
1t didn’t rise but halfway and kind of dense. But good flavor. Any suggestions?
1t didn’t rise but halfway and kind of dense. But good flavor. Any suggestions?
Question can I use a Bundt pan instead of a loaf pan and any modifications in the baking time etc?
My family loves this recipe. We omit the rosemary, and take ten minutes off the cook time.
We absolutely love this cake!!! It has a bright citrus flavor that just melts in your mouth. This is my new go to cake for special occasions!
The absolute best pound cake I have ever had. I added some mascarpone to the glaze and it tastes just like a creamsicle! So easy to make and keeps well!
Instead of blood orange could I use a regular orange to make the pound cake