A good pound cake has a way of bringing people together. In South Carolina, this dessert has long been a staple at gatherings, and it holds a special place for my grandmother and her circle of friends. The version here gets its soft, rich crumb from sour cream folded into the batter, while orange zest and fresh juice give it a bright citrus flavor. To dress it up, I pair it with a smooth, buttery blood orange curd and, if I have them on hand, a few blood orange slices on top. It makes a striking centerpiece.
Info
- Cook time: 50 minutes
- Total time: 3 hours 50 minutes
- Yield: 12 servings
Ingredients
For the Pound Cake
- Vegetable shortening, for preparing the pan
- 3 cups all-purpose flour, plus extra for flouring the pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt (see Cook's Note)
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 3 cups granulated sugar
- 1 tablespoon orange zest plus 1 cup fresh orange juice
- 5 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
For the Blood Orange Curd
- 1/2 cup granulated sugar
- 1 tablespoon blood orange zest plus 2/3 cup blood orange juice plus blood orange slices, for garnish, optional
- 5 large egg yolks
- Juice of 1 lemon (2 to 3 tablespoons)
- Large pinch kosher salt (about 1/8 teaspoon; see Cook's Note)
- 6 tablespoons unsalted butter, at room temperature, diced
Instructions
- Make the pound cake: Set the oven to 325 degrees F. Coat a 10-inch 12-cup Bundt pan with shortening, then dust it with flour. Set the pan aside.
- Whisk together the flour, baking soda and salt in a medium bowl and leave it ready nearby.
- In a stand mixer, beat the butter and sugar until light and creamy, about 4 to 5 minutes, scraping down the sides as needed. Mix in the zest. Crack in the eggs one at a time, beating well after each. Add the sour cream and beat to combine. Then incorporate the flour mixture and orange juice in three alternating additions, starting and ending with the flour.
- Transfer the batter to the prepared pan and smooth the top into an even layer. Lift the pan and tap it against the counter to release trapped air. Bake until a toothpick inserted in the middle comes out clean, about 1 hour and 15 minutes. Cool the cake in its pan for 15 minutes, then loosen the edges with a knife and invert it onto a wire rack to cool completely.
- Make the blood orange curd: While the cake cools, put the sugar and blood orange zest in a small saucepan and rub them together with a wooden spoon so the zest releases its oils. Whisk in the egg yolks, blood orange juice, lemon juice and salt. Cook over medium-low heat, whisking without stopping, until the mixture thickens, 5 to 7 minutes. Take the pan off the heat and whisk in the butter one tablespoon at a time, whisking well after each addition so the curd emulsifies. Pour the curd through a fine mesh strainer into a bowl, lay plastic wrap directly on the surface, and refrigerate for at least 2 hours, or up to 3 days.
- If using, arrange the blood orange slices on the cake as a garnish. Serve the cake with the blood orange curd alongside.
Notes
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
