Gluten-Free Blood Orange Poppy Seed Pound Cake

 Hi Bakers!

This is a really good Pound Cake. Gluten-Free Blood Orange Poppy Seed Pound Cake has all the appeal of a plain pound cake and so much more! Earthy poppy seeds add a bit of color to this buttery cake and a welcome crunch too. I love the vibrant pink icing and citrus taste of the blood orange. If you haven’t tried it, the flavor of Blood Orange is part mild grapefruit paired with sweet orange. The fruit’s color varies from a blush pink to a deep red and is so beautiful! This cake is the perfect Spring bake to brighten your day and satisfy your sweet tooth. In case you’re wondering half the loaf disappeared in the name of science…I had to taste it warm, room temperature, and cold. I’m happy to report it tasted wonderful all three times. Oh dear, I can see this is becoming a problem -Carolyn

Gluten-Free Blood Orange Poppy Seed Pound Cake

makes one 9x5” loaf

Dry Ingredients

1 1/4 cups Cup4Cup Multipurpose gluten-free flour

1/3 cup blanched almond flour

1 tablespoon poppy seeds

1 teaspoon sweet rice flour

1 teaspoon baking powder

1 teaspoon blood orange zest

1/2 teaspoon salt

Wet Ingredients

3/4 cup butter, softened

1 cup granulated sugar

3 large eggs

3 tablespoons blood orange juice

1/4 cup sour cream

1/4 cup applesauce, unsweetened

Icing

1 cup powdered sugar

2 tablespoons blood orange juice

2 teaspoons blood orange zest

Optional Vegetable food coloring for dough or icing*

Additional orange slices and poppy seeds for garnish

Preheat oven to 350F and place the rack in the middle position.

In a medium-sized bowl, whisk together dry ingredients and set aside.

In a large bowl, beat butter for a few minutes until lighter colored. Add granulated sugar and cream together well. Add eggs and beat again. Add the remaining wet ingredients and combine thoroughly. Add dry ingredients and beat on low until just combined. Scoop into a greased 9x5” loaf pan. Bake for about 50-60 minutes or until a cake tester inserted into the center comes clean. Let cool until warm and then cover with icing and garnish with orange slices**, poppy seeds, or other decorations. Enjoy!

*I used Blood Oranges from Trader Joe’s which had a lot of deep pink color, so I didn’t need to add food coloring.

** If you use fresh orange slices, they will be juicy and may seep juice down the cake. This looks pretty but is not the best idea unless you are serving the cake immediately. Use candied slices or other dry garnish to prevent this from sogging up your cake :)