Blood Orange Bundt Cake + Pound Cake Talk

Pretty pink glazed Blood Orange Bundt Cake.  Tender with  a burst of citrus, be sure to make this blushing beauty while blood oranges are still in season!

Blood Orange Bundt Cake with Pink Glaze

I’ve embarked on a very important baking journey.  And since I am not quite there yet, I invite you all to join me on my quest to finding the perfect lemon pound cake recipe.  This Blood Orange Bundt Cake is pretty darn close to perfection, but the ingredients list feels a bit too lengthy for something so simple.  I’ve included the recipe for this gorgeous cake at the end of the post for those willing to go the extra mile (it’s totally worth it!), but let’s take a moment to talk about what I’ve discovered about perfecting pound cake so far…

Blood Orange Bundt Cake with Pink Glaze
Blood Orange Bundt Cake with Pink Glaze
Blood Orange Bundt Cake with Pink Glaze
Blood Orange Bundt Cake with Pink Glaze

I’m sure most of you already know this, but the Pound Cake first got its name because the original recipe was made up of a pound of each of the four main ingredients – butter, sugar, flour, and eggs.  In fact, any cake recipe that follows this 1 : 1 : 1 : 1 ratio will yield similar results.  But as recipes develop, over time many pound cakes have strayed from this exact ratio, like substituting a portion of the butter for oil or using egg yolks for a tenderer crumb.  Pound Cake purists might argue that only the original recipe is actually a Pound Cake, but I don’t know any of those people so let’s move on…

For a time longer than I can comfortably admit, I was so confused between pound cakes and Bundt cakes.  Okay, I might still be a little confused.  But to my understanding, the only real difference is the pan.  Bundt is actually a trademarked name by Nordicware and is more representative of the shape rather than the cake (since other types of cakes besides pound cakes can be made in the pan).  This got me thinking – does the texture of the cake change depending on the type of pan it is baked in? 

If you think about it, there is reason to believe that yes, the texture may change between a cake baked in loaf pan vs Bundt pan vs round layer cake pans.  They are all different shapes, hold different amounts of batter, and will require different bake times, so you could probably conclude that the results may vary.

In my own experiment, the deeper, heavily fluted Bundt pan (used for the cake in these photos), yielded a cake that was a touch denser and not nearly as moist as the same recipe baked in a more classic Bundt pan.  Not only did the more decorative cake need an additional 10 to 15 minutes in the oven, according to this article, the leavening agents probably had to work harder in the deep pan and may not have been as effective – resulting in a denser crumb.  Both were delicious, but the cake photographed did dry out faster than the other.

I brought up my concerns with Amy of Constellation Inspiration, and she admitted to having varying results after baking the exact same recipe once in a loaf pan and then again in a very detailed Bundt pan, thus further confirming my theory.  Pretty interesting, no?  So in my quest for finding the perfect lemon pound cake recipe, I’m left with this question – is there a universal recipe that works beautifully in both a loaf pan and a decorative Bundt pan without either being too greasy, dry, or heavy?  And what about a tube pan?  The quest continues, but please enjoy this Blood Orange Bundt Cake while blood oranges are still in season.  More to come...

Blood Orange Bundt Cake with Pink Glaze
Blood Orange Bundt Cake with Pink Glaze

Blood Orange Bundt Cake
1 ½ cups cake flour
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
zest of 1 lemon
zest of 1 blood orange
2 cups granulated sugar
3 whole eggs
2 egg yolks
¼ cup grapeseed or canola oil
½ cup sour cream
½ cup whole milk
about ¼ cup fresh blood orange juice

Pre-heat oven to 350 degrees.  Liberally grease then flour all of the nooks and crannies of a Bundt pan and set aside.

Sift together the dry ingredients and set aside.

In the bowl of a stand mixer, beat the butter with the paddle attachment on medium speed until smooth.  Meanwhile, rub the citrus zest into the sugar with your fingertips until fragrant.  Add the sugar (and zest) to the butter and cream together on medium-low until light and fluffy, 3 to 4 minutes).

Stop the mixer and scrape down the bowl.  With the mixer on low, add in the eggs and yolk – one at a time.  Add in the oil and mix until combined.  Stop the mixer and scrape down the bow.

With the mixer on low, carefully add in the half of the dry ingredients.  Once combined, add in the sour cream, milk, and orange juice.

Add in the remaining dry ingredients and mix on medium-low until the last bits of flour are incorporated.
Pour the batter into the prepared pan.  Bake for 45 to 55 minutes, until a thin knife inserted into the center comes out clean.

Cool for only 10 to 15 minutes – or until just cool enough to lift the pan without burning your fingertips.  Place a cooling rack or cutting board on top of the cake (the bottom) and flip the cake pan right-side up to unmold the cake.  The cake should still be warm or it may stick to the pan if cooled for too long.  Loosen the edges gently with a flexible rubber spatula, but refrain from running a knife around the edges or you may cut into the sides of the decorative cake.


Blood Orange Glaze
3 to 4 tablespoons fresh blood orange juice
1 cup confectioner’s sugar

Whisk together the juice and sugar until they form a smooth, thick glaze.  Add more juice and/or sugar until desired consistency is achieved.


Are you an expect Bundt maker?  Please share your wisdom!!

Citrus Cake with Cream Cheese and Toasted Coconut

Citrus and olive oil go hand-in-hand in this bright, delightful cake.  Vibrant lime zest and a sprinkle of toasted coconut add instant flavor and texture to each bite.

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

We all know how much I love a good layer cake.  Hey, I even wrote a whole book about them!  But sometimes even I can admit that they can be a bit fussy.  For the days when you still want velvety cake but without the hassle, make a bundt cake!

Okay, maybe “hassle” is not the right word choice (especially for someone trying to sell a book about layer cakes – there are several hassle-free recipes including those with just fresh season fruit and sweetened whipped cream), but I think you all know what I mean.  For those of you who don’t make layer cakes with the same frequency as I do, baking a cake, preparing a filling, and making a frosting (plus assembly) might be a bit much when you are just looking to satisfy a Tuesday afternoon cake craving.

A bundt or pound cake however, now that’s something suitable for afternoon snacking and even breakfast.  Who doesn’t love breakfast cake?

Citrus Bundt Cake with cream cheese glaze and toasted coconut.
Citrus Bundt Cake with cream cheese glaze and toasted coconut.
Citrus Bundt Cake with cream cheese glaze and toasted coconut.

This Citrus Cake is my go-to for a more carefree, everyday sweet.  The kind of treat that you bake on Sunday or a casual afternoon and it stays moist all week.  The kind of treat that sits under a cake-keeper on the counter, just waiting for drive-by slices, afternoon tea pairings, or whenever a sweet-tooth needs satisfying.  

Not only does a cake like this eliminate the need to filling and frosting (with the exception of this glaze that takes literally 60-seconds to prepare), the mixing process is also fuss-free!  No mixer needed.  No creaming-of-the-butter necessary.

Instead of the fussy creaming process necessary to make a butter cake, this cake comes together rather quickly.  Using Mazola’s Rightblend Oil, the cake mixes together super easy, while staying moist and flavourful.  The blend of canola and extra virgin olive oil adds an extra depth of flavour the to the cake.  I prefer this blend because the subtle olive oil taste is light and fresh, but does not take away from the bright citrus notes in the cake.   Regular canola or vegetable oil would work too!  

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

I know I’ve been boasting about “simple” and “fuss-free” over here, but I promise you that this glaze still falls into those categories.  Instead of a heavy buttercream, this cream cheese glaze mixes together in seconds and is the perfect pair for the Citrus Cake.  Top is all off with toasted coconut, fresh citrus zest, or whatever you’d like!

Citrus Bundt Cake with cream cheese glaze and toasted coconut.

Citrus Cake
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup whole milk
3/4 cup Mazola Right Blend Oil or Canola Oil
4 tablespoons unsalted butter, melted and cooled
3 large eggs
1/2 cup fresh citrus juice
1 tablespoon citrus zest

  1. Preheat oven to 350 degrees.  Generously grease and flour a 10-cup bundt pan and set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl and set aside.
  3. In a separate large bowl, stir together the milk, oil, and melted butter.  Whisk in the eggs.
  4. Stir in the citrus juice and zest until combined.
  5. In two to three additions, add in the dry ingredients to the wet.  Stir to combine.
  6. Pour the batter into the prepared bundt pan and bake for 50 minutes, or until a wooden skewer inserted into the cake comes out clean.
  7. Let cool on a wire rack until the pan is cool enough to handle (about 20 minutes).
  8. Place a cutting board or large platter on top of the pan and carefully invert the cake right-side up.
  9. Continue to cool before serving.

Cream Cheese Glaze
4 ounces cream cheese, softened
1 tablespoon unsalted butter, softened
1 1/2 cup confectioner’s sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons coconut milk or whole milk

  1. In a mixing bowl, stir together the cream cheese and butter with a wooden spoon until well combined.
  2. Gradually stir in the confectioner’s sugar until incorporated.
  3. Add in the vanilla and milk.  Stir until smooth.  Glaze should be rather thick but still fluid.  Add more milk as needed.

Top with toasted coconut, if desired!

Disclaimer: This post was sponsored by ACH Foods.  Thank you for supporting the brands that make Style Sweet CA possible!