Blood Orange Pound Cake

This past week a trip to Trader Joe's resulted in a big bag of Moro Blood Oranges. Blood oranges hail from the Mediterranean particularly Spain and Sicily, varieties include Sanguinello, Moro and Tarocco. These Moro oranges are small about the size of a hefty tangerine. They are very juicy and fragrant, and I just about fell head over heels with them. I used them in a flan for "Snowy Saturday, Bloody Oranges?" and below you will find my recipe for a Pound cake, which I adapted from Sherry Yard's "The Secrets of Baking" Lemon Pound cake. Try the recipe and let me know what you think. I apologies in advance for the grainy video and pics. It's a work in progress.

10-cup Bundt pan, greased and floured (do not skip this even if you have a nonstick pan)
1 ½ cup of cake flour (I used Swan's Down)
1 ½ cup of All Purpose flour (I used Hecker's unbleached)
2 cups of sugar
1 tsp baking powder
½ tsp salt
4 whole large eggs
1 lb. butter, softened but cool
2 tbsp Blood orange zest
¼ cup blood orange juice
½ cup of full fat sour cream
½ cup milk (I used 2% because that is what I keep on hand)

Moistening syrup
½ cup blood orange juice
¼ cup sugar

Glaze
2 cups confectioner's sugar (powdered sugar, 10x sugar)
½ tsp salt
2 tbsp Almond milk
2 tbsp Amaretto Liquor
½ tsp Almond extract

1. Preheat oven to 350 degrees or 325 if using a dark or coated pan, set rack in center of oven, and prep your pan(s)
2. Sift together flours, salt and baking powder, three times. Do this on parchment. Parchment makes transferring the dry to the mixing bowl clean and easy.
3. Mix together sour cream, milk, and juice, set aside
4. Cream together butter, zest, and sugar until light and fluffy with a hand mixer or paddle attachment if using a stand mixer, on high about 5 minutes.
5. Add the eggs one at time, making certain each are incorporated fully before adding the next. Scrape down bowl after 2^nd and 4^th egg. You will find the mixture now looks light and silky.
6. Turn the mixer down to medium and add the flour (dry) and milk (wet) ingredients in thirds, starting with the dry and ending with the dry. Making certain to scrape down the sides after each addition of wet.
   
7. Fill pan, give it a gentle tap on the counter to level out air pockets, level top with offset spatula and bake for approximately 1 hour 20 min. Test with wooden skewer, done when skewer comes out relatively clean. 1 crumb 2 crumb no more than that.
   
8. Cool in pan 10 minutes, then turn out unto cooling rack
9. Meanwhile make moistening syrup. Bring juice and sugar to a boil over medium heat. Boil 2 minutes then set aside.
10. Poke holes into cake and slowly pour or brush syrup onto hot cake. Let cool on counter completely.
    
11. Once cool make glaze. Whisk together glaze ingredients in microwave safe glass bowl. Microwave on high 45 seconds. Pour over cake. Let glaze set, slice and enjoy.