Blood Orange Pound Cake with Meyer Lemon Glaze

Name: Sunkist Growers
Price range: $

Serves: 8

Ingredients

In a mixing bowl, combine sour cream, Meyer lemon juice & zest, and confectioner’s sugar.
Mix until smooth. Consistency should be thick yet runny enough to pour over cake.

Segment Sunkist blood oranges. Set aside.
In a small pot combine Sunkist® blood orange juice, Meyer lemon juice, sugar, and vanilla bean (pods & bean).
Bring to a bowl and simmer for 2-3 minutes, or until the consistency resembles maple syrup.
Once cooled, add blood orange & vanilla bean syrup to orange segments. Let sit for 2 hours to allow flavors to marinate.

Heat oven to 325 degrees. Grease and flour loaf or bundt pan.
In a bowl, combine the flour, baking powder and salt. Sift and set aside.
In a large bowl of your electric mixer, cream the butter until smooth. Add the sugar and beat until fluffly, about 3-5 minutes. Do not rush this process.
Add eggs, one at a time, beating well after each addition.
Split vanilla beans, scrape out pods and add to batter.
Add Sunkist blood orange zest to batter.
Begin adding the dry ingredients, little by little, alternating with the blood orange juice and sour cream. With each addition, be sure the ingredients are well incorporated. Using a rubber spatula is incredibly useful at this stage to avoid over-mixing.
Pour batter into cake pan of your choice. Bake cake for 1 and a half hours. Check cake with a tooth pick or skewer and continue baking until the skewer comes out clean, which could take up to 1 hour and 45 minutes.
Once cake has cooled completely, pour glaze over top. Let set for 30-60 minutes.
When ready to serve, slice a piece of glazed pound cake and top with blood orange and vanilla bean compote.