Citrus Pound Cake with Blood Orange Sauce

Serving Size: Serves 16

Ingredients

Cake:

Cooking spray

1 Tablespoon all purpose flour

2 1/4 cups (about 10 ounces) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups sugar, divided

10 Tablespoons butter, softened

1/2 cup (4 ounces) cream cheese, softened

1 teaspoon grated lemon rind

1 teaspoon grated orange rind

3 large eggs

1/2 cup low-fat buttermilk

1/4 cup fresh orange juice

2 Tablespoons fresh lemon juice

3 large egg whites

Sauce:

2 cups (about 12 oranges) fresh blood orange juice

2/3 cup sugar

Adapted From: myrecipes.com

Description
Because they are less acidic than regular oranges, blood oranges taste a bit sweeter. Reducing the fresh juice concentrates the flavor and makes a stunning ruby-colored sauce. Use regular oranges if you can’t find blood oranges. Prepare the cake up to two days in advance

Preparation
Preheat oven to 325F.

To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Set aside. 

Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Combine 1 1/2 cups sugar, butter, and cheese in a large bowl; beat with a mixer at medium speed until well blended (about 7 minutes).

Add rinds; beat well. Add 3 large eggs, 1 at a time, beating well after each addition. Combine buttermilk, 1/4 cup orange juice, and lemon juice. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Place egg whites in a medium bowl. Beat with a mixer at high speed until soft peaks form, using clean, dry beaters. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-third of egg white mixture into batter, and fold in remaining egg white mixture. Spoon batter into prepared pan.

Bake at 325F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on a wire rack.

To prepare sauce, combine the blood orange juice and 2/3 cup sugar in a large, heavy saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer until reduced to 1 cup (about 30 minutes). Serve sauce with cake.