I’m a huge blood orange fan! I was very excited when I saw them at my local farmer’s market and knew I had to buy them. My mind was racing with what recipes I could create. I think this one is a slam dunk!
I broke this recipe up into two distinct recipes so it’s easier to follow. I LOVE what Chobani does for this pound cake. Super moist & it just melts in your mouth.
Chobani Pound Cake:
1 1/2 c of all purpose flour
2 tsp of baking powder
1/2 tsp of salt
1 c of Chobani (lemon, blood orange or non or low fat plain yogurt)
1 c sugar
Zest of two blood oranges
1 tsp vanilla extract
1 tsp of orange extract
1/2 c of vegetable oil
Preheat the oven to 350. Non stick spray a glass loaf pan and set aside.
Sift the flour, baking powder and salt into a mixing bowl. In your stand mixer with the whisk attachment, add Chobani, sugar, eggs, blood orange zest, vanilla and orange extracts. Then slowly add the dry mixture to the wet and mix to incorporate. Then add the vegetable oil and mix just until blended. Avoid over mixing. Pour into prepared pan and bake for 50 minutes or until a toothpick insert comes out clean.
1 c of confectioners’ sugar (possibly more if you need to thicken the glaze up)
2 tbl of freshly squeezed blood orange juice
1 tsp of blood orange zest
Place all the ingredients in a bowl and whisk. Add additional sugar if you need to thicken the glaze.
Pour over a completely cooled pound cake.
— Knead to Cook