Continue the @sunkistgrowers #SunkistCitrus Celebration #NationalPoundCakeDay

Earlier this month, I shared wonderful pictures of the Pound Cake that Sunkist sent me.  It was a wonderful Blood Orange Pound Cake, Meyer Lemon Sour Cream Glaze, Topped with Blood Orange Segments Soaked in Vanilla Bean Syrup.  It really did taste as good as it looked and sounds! 

 Disclosure: I have not been compensated to share this post. The opinions on this blog are my own.

Let me share the recipe for this, here with you … 


  • 1 1/2 cups unsalted butter
  • 2 1/2 cups granulated sugar
  • 5 large eggs
  • 2 vanilla beans
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup sour cream
  • 1/2 cup freshly-squeezed blood orange juice
  • zest of 3 Sunkist blood oranges
  • bundt cake pan
  1. Heat oven to 325 degrees. Grease and flour loaf or bundt pan.
  2. In a bowl, combine the flour, baking powder and salt. Sift and set aside.
  3. In a large bowl of your electric mixer, cream the butter until smooth. Add the sugar and beat until fluffly, about 3-5 minutes. Do not rush this process.
  4. Add eggs, one at a time, beating well after each addition.
  5. Split vanilla beans, scrape out pods and add to batter.
  6. Add Sunkist blood orange zest to batter.
  7. Begin adding the dry ingredients, little by little, alternating with the blood orange juice and sour cream. With each addition, be sure the ingredients are well incorporated. Using a rubber spatula is incredibly useful at this stage to avoid over-mixing.
  8. Pour batter into cake pan of your choice. Bake cake for 1 and a half hours. Check cake with a tooth pick or skewer and continue baking until the skewer comes out clean, which could take up to 1 hour and 45 minutes.
  9. Once cake has cooled completely, pour glaze over top. Let set for 30-60 minutes.
  10. When ready to serve, slice a piece of glazed pound cake and top with blood orange and vanilla bean compote.


  • 1/2 cup sugar
  • 1/2 cup freshly-squeezed blood orange juice
  • 1/2 cup freshly-squeezed Meyer lemon juice
  • 1 vanilla bean
  • 6 blood oranges, segmented
  1. Segment Sunkist blood oranges. Set aside.
  2. In a small pot combine Sunkist® blood orange juice, Meyer lemon juice, sugar, and vanilla bean (pods & bean).
  3. Bring to a bowl and simmer for 2-3 minutes, or until the consistency resembles maple syrup.
  4. Once cooled, add blood orange & vanilla bean syrup to orange segments. Let sit for 2 hours to allow flavors to marinate.


  • 3 tablespoons sour cream
  • 1 tablespoon freshly-squeezed Meyer lemon juice
  • 1 1/2 cups confectioner’s sugar
  1. In a mixing bowl, combine sour cream, Meyer lemon juice & zest, and confectioner’s sugar.
  2. Mix until smooth. Consistency should be thick yet runny enough to pour over cake.

– See more at:

Baking with Sunkist Citrus: Tips and Tricks

  • If a recipe requires dairy and citrus juice, be careful which order you combine them. High levels of acidity can curdle dairy.
  • Don’t be tempted to zest in advance. When the natural oils are fresh, they are incredibly fragrant and flavorful, the fresher the zest, the better the end product!
  • When segmenting any citrus fruit, be sure to do so over a bowl. Catch all the juice so you can use for other purposes or drink with champagne while you bake!
  • Heavy citrus fruits with firm rinds will be juiciest. Sniff the rind – the more fragrant, the riper the fruit.

You can visit for information, and recipes.  ENJOY

2 thoughts on “Continue the @sunkistgrowers #SunkistCitrus Celebration #NationalPoundCakeDay

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