dairy free too!
Gluten Free & Dairy Free
2 hours 2 minutes
This delicious blood orange pound cake let's the citrus flavor shine through. Plus it's topped off with a beautiful pink blood orange icing.
Combine the gluten free flour, baking powder and salt in a small bowl. Then combine the sour cream and ⅓ cup of the blood orange juice.
Use your fingers to rub the orange zest into your bowl of sugar. This will impart the orange oil to the sugar creating a stronger flavor.
Add the butter and orange sugar to the bowl of an electric mixer. Beat on medium speed for 3 minutes, until light and fluffy.
Add the vanilla followed by the eggs, one at a time, mixing for 60 seconds between each addition.
Turn the mixer to low and add half of the flour mixture, followed by half of the sour cream mixture. Repeat with the remaining ingredients.
Spread the batter into your prepared pan and bake!
When the cake is cool, combine the powdered sugar with 2-3 Tablespoons of blood orange juice. Whisk it until it is smooth. Pour over the cooled caked and top with chopped pistachios.