1. Preheat the oven to 350°F and grease a 9-inch round cake pan. Line the bottom with parchment paper if desired.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the butter and granulated sugar until pale and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. Mix in the blood orange zest, blood orange juice, sour cream, and vanilla extract until smooth.

6. Add the dry ingredients to the wet ingredients and mix just until combined.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. Whisk the powdered sugar with the glaze blood orange juice until smooth, then drizzle over the cooled cake.

11. Garnish with thin blood orange slices if desired, then slice and serve.