Blood Orange Cake with Citrus Sugar Glaze (1 Hr, 5 Mins + Cooling Time)

1. Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
2. Prepare the cake batter (15 minutes): In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the blood orange juice, blood orange zest, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
3. Bake the cake (30-35 minutes): Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Prepare the citrus sugar glaze (5 minutes): In a medium bowl, whisk together the powdered sugar, blood orange juice, and lemon juice until smooth. The glaze should be thick but pourable; add more juice if needed to achieve the desired consistency.
5. Glaze the cake (5 minutes): Once the cake is completely cool, place it on a serving plate. Drizzle the citrus sugar glaze over the top of the cake, allowing it to drip down the sides.
6. Decorate with dried blood orange slices and greenery (optional): Arrange the dried blood orange slices on top of the cake and garnish with fresh greenery.

How to make dried blood orange slices:

1. Preheat the oven to 200°F (95°C).
2. Slice the blood oranges thinly (about 1/8-inch thick).
3. Place the slices on a baking sheet lined with parchment paper.
4. Bake for 2-3 hours, turning the slices halfway through, until they are completely dry.