BLOOD ORANGE POUND CAKE

Traditionally, this American staple was made with a pound (or around 450g) each of eggs, butter, sugar and flour. This modern version has a tang of soured cream and sharp blood orange icing to balance the sweetness

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Blood orange pound cake

SERVES 10 PREP 25 mins
COOK 50 mins EASY V sponge only

150g unsalted butter, softened, plus extra for the tin
250g caster sugar
3 medium eggs, at room temperature
250g plain flour
1 ½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp fine sea salt