Preheat oven to 350 degrees (F). Line a 9″ loaf pan with parchment paper; spray paper and any exposed pan with non-stick baking spray; set aside.
In a large bowl combine the flour, baking powder, salt, and cardamom; mix well to combine and set aside.
In a separate large bowl add the sugar and orange zest; use your fingers to rub the zest into the sugar until well incorporated. Add in the oil and beat smooth. Add in the eggs, one at a time, beating well after each addition. Add in the vanilla extract and beat smooth. Whisk in the sour cream until well combined. Gradually add in the flour mixture, beating until just combined. Pour batter into prepared pan and smooth the top with a spatula. Bake for 55 to 60 minutes, or until the top is golden brown and a cake tester inserted in the center of the loaf comes out clean. Cool cake in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
For the blood orange glaze:
In a large bowl combine the confectioners’ sugar, blood orange juice, zest, and salt; whisk well to combine. If the glaze appears too thick, add in a little more juice; if the glaze appears too thin add in a little more confectioners’ sugar. Pour glaze over pound cake and let it set for a few minutes before slicing.
Pound cake is best eaten the day it’s made, but will “keep” wrapped tightly in saran wrap for 3 days.