Kardea Brown's Citrus Pound Cake with Blood Orange Curd Delicious Miss Brown Food Network

Kardea Brown uses sour cream to bake up a tender and moist cake served with a rich, buttery curd and blood orange slices.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Citrus Pound Cake with Blood Orange Curd
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 3 hr 50 min (includes cooling and chilling time)
Active: 50 min
Yield: 12 servings

Ingredients

Pound Cake:
Vegetable shortening, for greasing the pan
3 cups all-purpose flour, plus more for dusting the pan
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (see Cooks Note)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 cups granulated sugar
1 tablespoon orange zest plus 1 cup fresh orange juice
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature

Blood Orange Curd:
1/2 cup granulated sugar
1 tablespoon blood orange zest plus 2/3 cup blood orange juice plus blood orange slices, for garnish, optional
5 large egg yolks
Juice of 1 lemon (2 to 3 tablespoons)
Large pinch kosher salt (about 1/8 teaspoon; see Cooks Note)
6 tablespoons unsalted butter, at room temperature, diced

Directions

Special equipment: a 10-inch 12-cup Bundt pan

For the pound cake: Preheat the oven to 325 degrees F. Grease and flour a 10-inch 12-cup Bundt pan. Set aside.

Combine the flour, baking soda and salt in a medium bowl; set aside.
Beat the butter and sugar in a stand mixer, scraping down the side if needed, until creamy, 4 to 5 minutes. Beat in the zest. Add the eggs, one at a time, beating after each addition. Beat in the sour cream. Add the flour mixture alternately with the orange juice in 3 additions, beginning and ending with the flour.

Pour the batter into the prepared pan and spread into an even layer. Bang the pan on the countertop to remove any air bubbles. Bake until a toothpick inserted in the center comes out clean, 1 hour and 15 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges and turn it out onto a wire rack to cool completely.

For the blood orange curd: Meanwhile, combine the sugar and blood orange zest in a small saucepan, scraping with a wooden spoon to release the oils from the zest. Whisk in the egg yolks, blood orange juice, lemon juice and salt. Place the pan over medium-low heat and cook, whisking constantly, until thickened, 5 to 7 minutes. Remove the pan from the heat and whisk in the butter 1 tablespoon at a time, whisking thoroughly after each addition to emulsify. Strain the curd through a fine mesh strainer into a bowl, and press plastic wrap directly against the surface. Refrigerate for at least 2 hours and up to 3 days.

Garnish the cake with the blood orange slices, if using. Serve with the blood orange curd.

Cooks Note

We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.

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Kardea's Citrus Pound Cake with Blood Orange Curd | Delicious Miss Brown | Food Network
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