Preheat the oven to 350 degrees F and prepare two loaf pans by spraying with cooking spray - make sure to get the spray in the corners of the pan.

In the bowl of a stand mixer, beat together the butter, sugar, and salt on medium-high. Beat until light and fluffy.

Add the eggs one at a time, beat until combined. If the mixture looks curdled, do not worry. Continue to beat until combined - about 2 minutes.

Stir in the vanilla.

In a large bowl, combine the dry ingredients (baking powder, AP flour). Stir to combine.

In a medium bowl, combine the wet ingredients (sour cream, canola oil, blood orange juice, lemon juice, blood orange zest). Whisk to combine.

With the stand mixer on low, add the dry and wet ingredients to the egg mixture, alternating between dry and wet in the following additions: dry, wet, dry, wet, dry. Do not overmix.

Spread the batter evenly into the two loaf pans. The batter is thick, so make sure that the batter is spread evenly in the pans.

Bake for 55 minutes, or until a toothpick inserted into the center of cake comes out clean. If the top of the cake begins to brown too much, cover with tin foil.

While the cake is baking, prepare the soak and glaze.

To prepare the soak, combine the blood orange juice, lemon juice, and sugar in a small saucepan.

Stir over medium heat until all of the sugar has dissolved.

Set aside.

To prepare the glaze, combine the blood orange juice, lemon juice, and sifted powdered sugar in a small bowl.

Whisk to combine. The glaze is not meant to be thick, but if you want it to be thicker so it holds its shape more on your cake, increase the amount of powdered sugar.

Set aside.

Once the cakes are finished baking, remove from the oven.

Let cool slightly and then remove from the pan and place on a cooling rack.

While the cakes are still warm, use a pastry brush to cover the loaves in the soak.

Let the cakes cool completely.

Once cooled, pour the glaze over the loaves.