Bloody Orange Rosemarry Pound Cake

• for the cake
• 1 3/4 cups gluten free all purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 eggs
• 2 grated bloody orange zest
• 1/2 cup room temperature unsalted butter
• 1/2 cup 2 % milk
• 1/4 cup bloody orange juice
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon rosemary syrup
• for the pinky frosting sauce
• 3 tablespoons bloody orange juice
• 1/2 cup powder sugar
• 7 bloody orange rings
• a few rosemary

1. Preheat oven to 325F, and grease a loaf pan
2. Combine all the flour, baking powder and salt, set aside
3. Beat the butter, sugar and zest together until smooth, then add the eggs, one at a time until they are well coporated
4. Mix in flour mixture and milk, juice, extract & syrup until the batter is well combined
5. Pour the batter into the loaf pan, and bake 1 hour
6. Remove from oven and let it cool completely, about 20-30 min
7. Whisk the juice and sugar together until smooth
8. Top the pound cake orange slices and pour the sauce on it, sprinkle rosemary
9. Enjoy with a cup of coffee

cake, flour, brown sugar, baking powder, salt, eggs, orange zest, butter, milk, orange juice, vanilla, rosemary syrup, frosting sauce, orange juice, sugar, orange rings, rosemary

Taken from food52.com/recipes/35218-bloody-orange-rosemarry-pound-cake (may not work)