Recipe for Practical Application

Blood Orange & Edible Flowers Pound Cake

May 5, 2016

This recipe for blood orange & edible flowers pound cake is a nice way to introduce yourself to the world of edible flowers. It’s easy, tasty and beautiful!

This recipe for blood orange & edible flowers pound cake is a nice way to introduce yourself to the world of edible flowers. It's easy, tasty and beautiful!

May is one of my favorite months.  Not just because it has my birthday, Mother’s day, and lots of sunshine, but because it is when springtime is fully in bloom.  Since April showers bring May flowers, for the month of May we’re looking at how to cook and eat with edible flowers.  Today, we’re starting you in the shallow end of the edible flowers pool with this recipe for blood orange & edible flowers pound cake, which uses the packaged edible flowers that you can find at the grocery.

Skills & Techniques

This recipe for blood orange & edible flowers pound cake is a nice way to introduce yourself to the world of edible flowers. It's easy, tasty and beautiful! This recipe for blood orange & edible flowers pound cake is a nice way to introduce yourself to the world of edible flowers. It's easy, tasty and beautiful!

Leftovers?

Pound cake is delicious, but so dense and sweet that it often can be difficult to go through an entire loaf in one sitting.  If you have leftovers, I recommend storing them in an airtight container for up to 3 days.  To keep the slightly crusty top from getting soggy, throw a folded paper towel in the container before storing.  The paper towel will help absorb any condensation or extra moisture.

If you have any of the blood orange glaze leftover, you can store it in it’s own airtight container at room temperature then drizzle it on the cake right before serving.  Keeping the glaze separate helps prevent the cake from getting soggy and lets you enjoy the flavor of the glaze, making the cake seem fresh and not like leftovers.

If you would like to warm the your leftovers before serving, I recommend :

  1. Preheat the oven to 300°F
  2. Wrap your blood orange and edible flowers pound cake in aluminum foil, leaving the top of it slightly open for ventilation.
  3. Place the wrapped cake directly on the rack and bake for 15 minutes, or until warmed throughout.
  4. Slice, drizzle with glaze, and serve.

This recipe for blood orange & edible flowers pound cake is a nice way to introduce yourself to the world of edible flowers. It's easy, tasty and beautiful!

Blood Orange & Edible Flowers Pound Cake

This blood orange & edible flowers pound cake is a great way to introduce yourself to edible flowers if you’ve never really tried them before.  This recipe is designed for you to use the 1 oz. packages of flowers that you can fairly easily find in your grocery.  In my experience, I have a harder time finding them at stores like Safeway, Fred Meyer, Food Lion, Kroger, Trader Joes, or Giant Eagle, but tend to get lucky if I look at some of the higher end stores that stock unique items.


Get your free printable grocery list for this Blood Orange & Edible Flowers Pound Cake recipe HERE.


Above is a printable grocery list of everything you will need to make this recipe.  All of the ingredients are listed in easy to find amounts so when you’re at the grocery and staring at the flour, you’re not trying to figure out how many cups are in a 1 pound bag.  If no specific amounts are listed (like with the baking powder) that means that you can purchase the smallest package possible and still be fine.

Other Edible Flowers Recipes

If you would like to try some other edible flowers recipes, here are some I recommend :

Happy Cooking! 🙂

This recipe for blood orange & edible flowers pound cake is a nice way to introduce yourself to the world of edible flowers. It's easy, tasty and beautiful!

Blood Orange & Edible Flower Pound Cake

This blood orange and edible flowers pound cake is moist, light, and packed with flavors that will inspire you to start an edible flower garden!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 slices
Calories 336 kcal
Author Mackenzie Ryan

Ingredients

Cake

  • 1 cup butter , softened
  • 1.5 cups granulated sugar
  • 3 eggs , room temperature
  • 1 1/2 cups cake flour , spooned and leveled
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp pure vanilla extract
  • 1 cup milk
  • zest of 4 blood oranges
  • 1 oz edible flowers , petals picked off

Blood Orange Glaze

  • 1/4 cup blood orange juice
  • 1/2 cup powdered sugar , sifted

Instructions

Preheat & Prepare

  1. Preheat the oven To 325°F and grease and flour a one pound loaf pan.

Wet Ingredients

  1. Stir together the milk and vanilla extract and set aside.
  2. In the bowl of an electric mixer, beat the butter at a medium speed until it is light and fluffy, about 5 Minutes. Add in the sugar and beat for another 3 Minutes.

  3. Reduce the speed to low and beat in each of the eggs one at a time until combined.

Dry Ingredients

  1. Sift together the flour, sugar, and baking powder.

Combine

  1. Alternating between the milk and the sifted dry ingredients, beat in the remaining ingredients at a low speed until combined. Stop the mixer and scrape the sides as needed.
  2. Use a wooden spoon or spatula to gently mix in the blood orange zest and edible flower petals.

Bake

  1. Pour the batter into the greased and floured loaf pan and back for 75 Minutes, or until a toothpick inserted deep into the center comes out clean.

  2. Remove from the oven, let it cool for 15 Minutes then turn the pound cake out onto a wire rack.

Blood Orange Glaze

  1. Whisk together the blood orange juice and sifted powdered sugar until smooth. Brush the glaze around the cake and pour the rest over the warm pound cake and garnish with additional edible flowers.

Recipe Notes

Adapted from Southern Living's Key Lime Pound Cake

This recipe for blood orange & edible flower pound cake is a nice way to introduce yourself to the world of edible flowers. It's easy, tasty, and beautiful!

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14 Comments

  • Reply Kylee @ Kylee Cooks May 5, 2016 at 12:41 pm

    As always, a stunning presentation! This looks so delicious, I want to grab a slice out of my computer screen!

  • Reply Lisa | Garlic + Zest May 5, 2016 at 12:48 pm

    OK, dumb question – but what do edible flowers taste like? Do they add a specific flavor to the cake? I’ve never cooked with them — and don’t think I’ve ever seen them at my market.

    • Reply Mackenzie Ryan May 5, 2016 at 4:57 pm

      Not a dumb question at all! It all depends on what kind of flowers your using, Lisa The ones I used for this recipe are the “standard” collection of flowers (nasturtium, marigold, orchid, etc…), most of which aren’t very strong in flavor. These taste mostly like you’re eating a slightly sweet salad – that kind of grassy, yet good flavor, If that makes sense. As for what they give the cake, think of it like adding kale to a smoothie – the flavor isn’t for everyone, but if you enjoy the hint of earthy flavor, you’ll probably love it.

  • Reply Immaculate May 5, 2016 at 1:25 pm

    Happy Birthday Month Mackenzie! I guess we share the same birthday month. And guess what? It so happens to be one of my favorite months too!

    Your Pound Cake looks really scrumptious – I bet the scented flowers add another dimension to this cake and make it taste even BETTER. Thanks for sharing!

    • Reply Mackenzie Ryan May 5, 2016 at 3:46 pm

      Thanks for stopping by, Immaculate! Happy Birthday to you, too! May is a good month 🙂

  • Reply Molly Kumar May 5, 2016 at 2:01 pm

    WoW, the cake looks sooooo pretty and I love citrus cakes so much. I always have trouble storing edible flowers (they wilt so soon). I’m gonna bookmark your recipe for later use.

    • Reply Mackenzie Ryan May 5, 2016 at 3:01 pm

      I always have the same problem, so I did a post on that earlier this week. If you want to check out my tips for storing edible flowers, check it out here, Molly. 🙂

  • Reply Ali @ Home & Plate May 5, 2016 at 2:17 pm

    I imagine the flavor is tangy and sweet. I’ve never added flowers to the batter of a cake but imagine it adds wonderful flavor. I know it does to ice cream. I love blood oranges and this cake looks perfect for May.

    • Reply Mackenzie Ryan May 5, 2016 at 2:59 pm

      Thanks Ali, I hope you get to try it sometime! I love adding flowers into cakes, they don’t stay the prettiest during baking, but they lend such a neat flavor!

  • Reply The Food Hunter May 5, 2016 at 4:28 pm

    what a beautiful and delicious cake

  • Reply Daisy May 8, 2016 at 1:02 pm

    Awesome post, Mackenzie! I just had a flower salad last week for the first time, and it can be surprisingly delicious! And happy to see all your blogging effort is paying off. Cheering you on!

    • Reply Mackenzie Ryan May 9, 2016 at 11:06 am

      Thanks for being along for the ride, Daisy! 🙂

  • Reply Uma May 10, 2016 at 3:10 pm

    Sounds very interesting! Looks delicious 🙂 what a great idea to include the blood orange .

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