Blood Orange Pound Cake

For the Pound Cake:

Preheat to 350°F. Thoroughly butter and flour a bundt pan.

Juice about ¾ cup blood orange juice.

In stand mixer fitted with a whisk attachment, combine sugar and butter. Beat until fluffy.

Add in eggs.

Whisk together flour, baking powder and salt. Alternate adding the wet mixture and orange juice.

In a small bow, combine blood orange juice, sour cream and orange blossom water. Whisk together until combined

Alternate by adding in flour mixture and orange juice mixture to the stand mixer.

Add orange zest in.

Whisk batter until incorporated

Pour into a buttered and floured bundt pan.

Bake for about 1 hour.

Let the cake cool to room temperature before adding the glaze.

For the Glaze:

In a bowl, combine confectioners sugar, blood orange juice. Stir together.

Transfer to a piping bag and snip off the tip.

Pipe the glaze over the pound cake.