¼cupblood orange juice (juice from one large blood orange)
For the Glaze
½teaspoon vanilla extract
2teaspoonsblood orange juice (from half-blood orange)
1tablespoon heavy cream
For the Cake
Grease and lightly flour bundt pan and set aside (preferably a 6 plus cup)
preheat oven to 375°F
In a large bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and poppy seed. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed for about 3 minutes until creamy. Gently add the eggs, one after the other and beat for another minute.Reduce the speedto medium-low. Slowly add in the dry ingredients ¼ cup at a time alternating with the milk until combined. Add the vanilla extract, lemon zest and blood orange juice, once combined, removed from the stand.
Pour batter into prepared pan. Bake for 55 to 60 minutes or until a toothpick inserted in the cake pan comes out clean. Allow the caketo cool for 10 to 12 minutes before inverting the pan on a wire rack. Allow cooling completely before drizzling the orange glaze.
For the glaze
In a small mixing bowl, combinepowdered sugar, vanilla extract, and blood orange juice. Stir in heavy cream, one teaspoon at a time until the glaze is smooth and easy to drizzle. Drizzle icing over cooled cake and allow to sit fpr up to 2 hours before slicing.
If you want a thicker glaze, add more powdered sugar
Glaze makes about ¾ cup, enough to ice one 6 cup bundt pan.
The cake can be stored at room temperature when covered for up to 3 days or in the refrigerator for up to 7 days.
Freeze any leftover for up to 3 months. Thaw at room temperature when you are ready to enjoy a slice.