Feb 8, 2015

Pound Cake with Blood Oranges

Hello hello!! How is everyone doing? I've been a bad blogger and a bad cook. I've been super busy the last month and been dealing with the normal but annoying pregnancy aches and pains. I've been making the same easy recipes in rotation, so I didn't have anything fun to post here. Today though, I decided to take a break from school stuff and baby stuff and celebrate these amazing blood oranges.

Oranges have been my pregnancy constant. I had a strong aversion to limes but cuties, mandarins and blood oranges have sustained me these last six months. I've made orange scones and cupcakes before and loved them! So today, I decided to make a pound cake with blood oranges. The awesome thing about this recipe is that not only does it taste amazing, it uses yogurt instead of butter, so it's so much healthier!

Pound Cake with Blood Oranges
Adapted from here


Flour - 1 cup
Whole wheat flour - 1/2 cup
Baking powder - 2 tsp
Salt - 3/4 tsp
Sugar - 1 cup
Finely grated zest of 2-3 blood oranges

Vanilla greek yogurt - 3/4 cup
Olive oil - 1/2 cup
Eggs - 2
Vanilla extract - 3/4 tsp
Juice of blood orange  - 1 tbsp

Peeled and sliced blood oranges - 2-3


1. Preheat oven to 350F.

2. Sieve together the flour, baking powder, sugar, salt and zest.

3.  Whisk together the greek yogurt, olive oil, eggs, vanilla extract and the orange juice.

4. Fold the dry ingredients into the wet ingredients. Don't whisk or mix too hard.

5. Grease a loaf pan and pour in the batter.

6. Arrange the blood orange slices on top and press down gently.

7. Bake for 40-50 minutes depending on your oven . The cake is done when a toothpick comes out clean.

8. Cool on a rack for about 15 minutes, slice and serve with a dusting of powdered sugar!

There you go. So simple! The cake is really moist and so flavorful! You could add some walnuts if you like texture in your cake. I hope you try this recipe. You'll definitely enjoy it! 

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