Pine Nut Pound Cake With Blood Orange Glaze Recipe

Name: Pine Nut Pound Cake With Blood Orange Glaze Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons unsalted butter, at room temperature; 1 cup sugar; 2 eggs; 3/4 teaspoon vanilla extract; 1/4 cup plus 3 tablespoons buttermilk; 1/2 cup pine nuts, lightly toasted and cooled; 1/2 teaspoon blood orange zest, from about 1 medium blood orange; 2 tablespoons blood orange juice, from about 2 medium blood oranges; 1 1/2 cups confectioners' sugar

Servings: persons

1 1/2 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
2 eggs
3/4 teaspoon vanilla extract
1/4 cup plus 3 tablespoons buttermilk
1/2 cup pine nuts, lightly toasted and cooled
1/2 teaspoon blood orange zest, from about 1 medium blood orange
2 tablespoons blood orange juice, from about 2 medium blood oranges
1 1/2 cups confectioners' sugar

1
Grease baking pan with butter. Adjust oven rack to middle position and preheat oven to 350u00b0F.
2
In a small bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
3
In a the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, followed by vanilla. Beat in buttermilk. Add dry ingredients and beat until just combined. Stir in pine nuts.
4
Pour batter into loaf pan and smooth top. Bake until a cake tester inserted into the middle of the cake comes out clean, 50-55 minutes. Let cool for 10 minutes then release cake from pan and finish cooling on a plate or wire rack.
5
: In a small bowl, whisk together zest, juice, and confectioners sugar until smooth. Take a toothpick and prick cake all over. Pour glaze on top of cake, taking care to do it evenly and slowly so the cake absorbs some glaze. Let stand until glaze it set, about 20 minutes, then serve.

1230

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Pine Nut Pound Cake With Blood Orange Glaze Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!