Rich, buttery and tender. This blood orange rosemary bundt cake is made with tangy buttermilk and drizzled with a sweet and tangy blood orange glaze, then scattered with chopped rosemary to make this a classic fit for a modern table.
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
zest of 2 blood oranges
zest and juice of 2 lemons
Blood Orange Glaze
1 1/2cupsicing sugarsifted
3-5Tablespoonsblood orange juice
3sprigs of rosemary1 chopped, 2 whole
Preheat the oven to 350f/ 180c. Butter and flour a 10 cup bundt pan. In a small bowl mix the buttermilk and lemon juice and set aside. In a medium bowl weight out all the dry ingredients, flour baking powder, baking soda and zest of the lemons and oranges and poppy seeds.
Cream the butter and sugar in the bowl of a stand mixer, or use an electric hand held mixer until light and fluffy. Add the eggs one at a time mixing well after each addition.
With the mixer on low alternate adding the buttermilk and flour mixture to the bowl, beginning and ending with the flour.
Pour the batter into the prepared bunt pan and bake for about 40-50 minutes, until a toothpick comes out almost clean.
Leave on a wire rack to cool in the pan for at least 30 minutes before flipping it over onto a wire rack to continue cooling. Mix the glaze and drizzle over the cake. Garnish with the chopped rosemary and the whole sprigs.
Notes- Optional: If you’d like to elevate this cake to something show stopping you can thinly slice some blood oranges and leave them in a very low oven overnight to dry out. Use about 1 orange to make 10 slices.