Try this modern take on an American pound cake, with soured cream and sharp blood orange icing to balance the sweetness. Decorate with pistachios
Prep:25 mins
Serves 10
150g unsalted butter, softened, plus extra for the tin250g caster sugar3 medium eggs, at room temperature250g plain flour1½ tsp baking powder¼ tsp bicarbonate of soda½ tsp fine sea salt100g full-fat soured cream3 blood orange, finely zested3 tbsp chopped pistachios, to decorate (optional)candied peel, to decorate (optional, see tip, below)
STEP 1Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.STEP 2Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.STEP 3To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.
