Since watching the Netflix show, this is the Bridgerton book that I have been most looking forward to, and I wasn’t disappointed! Colin and Penelope’s story was clever and sweet and everything I hoped for the characters. If Colin wasn’t already likeable to begin with, his bottomless pit of a stomach was an endearing trait. Inspired by the trays laden with food that are always needed whenever Colin drops in for tea, I made a blood orange pound cake that goes perfectly with an afternoon cup of tea.
Blood Orange Pound Cake
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher or sea salt
- ½ cup butter, at room temperature
- 1 cup sugar
- Finely grated zest of 2 blood oranges
- ¼ cup fresh blood orange juice
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup buttermilk
- 1-2 tablespoons blood orange juice
- ½ cup powdered sugar
Preheat the oven to 350°F. Grease a 8.5 inch x 4.5 inch loaf pan.
Sift together the flour, baking powder, and salt. Set aside.
Beat together the butter, sugar, blood orange zest and blood orange juice until light and fluffy (2-3 minutes in a stand mixer). Scrape the sides of the bowl and beat in the vanilla extract and egg.
Add the buttermilk and the dry flour mixture to the butter/egg batter. Carefully stir the batter until combined, but don’t overmix (it will be a thick batter), making sure to scrape the sides of the bowl.
Pour the batter into the prepared pan. Bake for about 45 minutes – 1 hour, or until golden and a toothpick comes out clean when inserted into the center.
When cool enough to handle, gently remove the pound cake from the pan.
Make the sauce: Whisk together the blood orange juice and confectioners’ sugar until smooth. Spoon the sauce over the pound cake or serve alongside to dunk in.