There’s just something about a pound cake. Here in South Carolina, it’s always a crowd-pleaser, especially for my grandma and her friends. This orange-flavored pound cake is tender and moist, thanks to the sour cream I add to the batter. For an elegant touch, I like to serve it with a rich and buttery blood orange curd and garnish it with blood orange slices. It’s a showstopper for sure.
| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Active: | 50 min |
| Yield: | 12 servings |
Ingredients
- Vegetable shortening, for greasing the pan
- 3 cups all-purpose flour, plus more for dusting the pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt (see Cook’s Note)
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 1 tablespoon orange zest plus 1 cup fresh orange juice
- 5 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon blood orange zest plus 2/3 cup blood orange juice plus blood orange slices, for garnish, optional
- 5 large egg yolks
- Juice of 1 lemon (2 to 3 tablespoons)
- Large pinch kosher salt (about 1/8 teaspoon; see Cook’s Note)
- 6 tablespoons unsalted butter, at room temperature, diced
Instructions
- For the pound cake: Preheat the oven to 325 degrees F. Grease and flour a 10-inch 12-cup Bundt pan. Set aside.
- Combine the flour, baking soda and salt in a medium bowl; set aside.
- Beat the butter and sugar in a stand mixer, scraping down the side if needed, until creamy, 4 to 5 minutes. Beat in the zest. Add the eggs, one at a time, beating after each addition. Beat in the sour cream. Add the flour mixture alternately with the orange juice in 3 additions, beginning and ending with the flour.
- Pour the batter into the prepared pan and spread into an even layer. Bang the pan on the countertop to remove any air bubbles. Bake until a toothpick inserted in the center comes out clean, 1 hour and 15 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges and turn it out onto a wire rack to cool completely.
- For the blood orange curd: Meanwhile, combine the sugar and blood orange zest in a small saucepan, scraping with a wooden spoon to release the oils from the zest. Whisk in the egg yolks, blood orange juice, lemon juice and salt. Place the pan over medium-low heat and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove the pan from the heat and whisk in the butter 1 tablespoon at a time, whisking thoroughly after each addition to emulsify. Strain the curd through a fine mesh strainer into a bowl, and press plastic wrap directly against the surface. Refrigerate for at least 2 hours and up to 3 days.
- Garnish the cake with the blood orange slices, if using. Serve with the blood orange curd.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 668 |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 1 g |
| Sugar | 59 g |
| Protein | 8 g |
| Cholesterol | 236 mg |
| Sodium | 184 mg |
Reviews
This was delicious. I love her pound cake and now she’s added blood orange!!! Yessss