Preheat the oven To 325°F and grease and flour a one pound loaf pan.
Wet Ingredients
Stir together the milk and vanilla extract and set aside.
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.
Reduce the speed to low and beat in each of the eggs one at a time until combined.
Dry Ingredients
Sift together the flour, sugar, and baking powder.
Combine
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.
Use a wooden spoon or spatula to gently mix in the blood orange zest and edible flower petals.
Bake
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.
Remove from the oven, let it cool for 15 Minutes then turn the pound cake out onto a wire rack.
Blood Orange Glaze
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.
Notes
Adapted from Southern Living's Key Lime Pound Cake