The Olive Bin

Blood Orange Pound Cake

Preheat oven to 325. Grease and flour 9- or 10-inch tube cake pan (bundt pan also works). In large bowl, combine cake mix and sugar. Make a well in the center of mix; pour in oil, sour cream, eggs, and vanilla extract. Beat on low speed until blended. Scrape sides of bowl, and beat four minutes on medium speed. Pour into prepared pan. Bake 40 to 45 minutes, or until toothpick in center of cake comes out clean. Cool in pan 15 minutes. Flip out and finish cooling on rack. Sprinkle powdered sugar over top of cake. Store covered.
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Ingredients

1 package yellow cake mix
1/4 C white sugar
1 C of The Olive Bin's Blood Orange Olive Oil (Fused)
1 container (8 oz) sour cream
4 eggs
1 T vanilla extract
Powdered sugar, to taste

Directions

  1. Preheat oven to 325. Grease and flour 9- or 10-inch tube cake pan (bundt pan also works).
  2. In large bowl, combine cake mix and sugar. Make a well in the center of mix; pour in oil, sour cream, eggs, and vanilla extract. Beat on low speed until blended. Scrape sides of bowl, and beat four minutes on medium speed. Pour into prepared pan.
  3. Bake 40 to 45 minutes, or until toothpick in center of cake comes out clean. Cool in pan 15 minutes. Flip out and finish cooling on rack. Sprinkle powdered sugar over top of cake.
  4. Store covered.

Additional Info

Drizzle with Dark Chocolate Balsamic Vinegar for a flavorful topping! 

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