For the Pound Cake Batter

1. Preheat your oven to 350 degrees. Grease an 8.5 x 4.5 loaf pan.
2. Sift together the flour, baking powder, and salt.
3. Cream together the butter, sugar and zest, until light and fluffy.
4. Add the egg, vanilla, and juice. It will look separated when you mix in the juice. Don’t worry, it comes together just fine when you add the dry ingredients.
5. With a rubber or silicone spatula, scrape down the bowl well to make sure you get all the butter mixed in.
6. Add the dry ingredients you sifted earlier, and the buttermilk.
7. Mix until just combined – being careful not to over-mix.
8. Pour batter into your prepared loaf pan, and bake for 30 minutes at 350 degrees. Rotate the pan, and bake for an additional 25 minutes. You are looking for the cake to be golden brown and for a knife or toothpick to come out clean if inserted into the center of the cake.
9. Allow to cool for 10 minutes before you remove it from the pan.

For the Simple Syrup

1. In a small pot, bring 1/2 cup of sugar and 1/2 cup of water to a low boil.
2. Add the sliced up blood orange and lower heat to a simmer.
3. Allow to simmer for 15 minutes.
4. Cool and remove the used blood orange slices.
5. Once you remove the pound cake from the loaf pan, use a pastry brush to brush a layer of simple syrup all over the outside of the pound cake.
6. Leftover simple syrup can be saved in an airtight container in your fridge for 2 weeks.

For the Glaze

1. Whisk together the powdered sugar and a little bit of the blood orange juice.
2. You want to only add a little of the juice at a time until you get to the consistency you are looking for. I like to aim for a consistency like thick maple syrup.
3. Once your pound cake is completely cooled you can drizzle the glaze over the top.