Citrus Pound Cake with Blood Orange Sauce

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.


16 servings (serving size: 1 cake slice and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 316
Caloriesfromfat 29 %
Fat 10.1 g
Satfat 5.9 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 5.3 g
Carbohydrate 52.1 g
Fiber 0.7 g
Cholesterol 64 mg
Iron 1.2 mg
Sodium 178 mg
Calcium 50 mg


Cooking spray
1 tablespoon all-purpose flour
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups sugar, divided
10 tablespoon butter, softened
1/2 cup (4 ounces) Neufchâtel 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
2 cups fresh blood orange juice (about 12 oranges)
2/3 cup sugar


Preheat oven to 325°.

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 325° 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.

Julie Grimes Bottcher,

Cooking Light

November 2006
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