Ingredients

Pound cake
flour
1 cup
230 g
8.05 oz
7.59 fl oz
baking powder
1 tsp
4.92 ml
salt
pinch
cardamom
pinch
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
blood orange zest
1 pc
vegetable oil
0.50 cup
120 ml
3.96 fl oz
eggs
4 pc
vanilla extract
2 tsp
9.84 ml
sour cream
0.75 cup
200 g
7 oz
6.60 fl oz
Syrup
blood orange juice
0.50 cup
100 ml
3.30 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
Glaze
powdered sugar
0.75 cup
200 g
7 oz
6.60 fl oz
blood orange juice
3 tsp
14.76 ml

Method

Pound cake

🍊Grease a rectangular loaf tin and dust it with flour;

🍊Preheat the oven to 356°F (180°C);

🍊Mix the flour with the baking powder, cardamom, and salt;

🍊 In a separate bowl, combine zest with sugar and grind with your hands until the sugar is moistened and gets the orange flavor;

🍊Add the eggs and sour cream to the sugar and stir;

🍊 Combine dry and wet ingredients, without too much stirring, just until all ingredients are mixed;

🍊Pour the dough into the prepared loaf tin and bake for about 40 - 60 minutes, until a wooden stick inserted in the center comes out completely dry;

🍊Slightly cool the pound cake and remove it from the dish.

Syrup

🍊Bring all the ingredients in a saucepan to a boil;

🍊Poke small holes through the cake and apply the warm syrup with a pastry brush.

Glaze

🍊Make the glaze by adding the juice to sugar, a drop at a time, until you get the desired consistency;

🍊Pour the glaze over the cake.