Preheat your oven to 350° F. Grease a 8.5" x 4.5" loaf pan (or the novelty Nordic Ware loaf pan of your choice) with butter. (If using a novelty pan, brushing melted butter into the pan with a silicon brush yields the best results.)

Combine butter and sugar in a stand mixer and beat thoroughly, about 30 seconds.

Scrape down the sides of the bowl with a spatula, and add eggs one at a time while beating on low. Add citrus zest, and mix until just incorporated.

In a separate bowl, sift together flour, baking soda, baking powder, and salt.

In another small bowl, combine crème fraîche, 2 tbsp of blood orange juice, 1 tsp of lemon juice, and vanilla extract.

Add half of the crème fraîche mixture and half of the flour mixture to the batter, and mix until just incorporated. Scrape down the sides of the bowl and repeat, mixing thoroughly.

Transfer batter to the pan and bake for 45 minutes, until the edges are golden and a toothpick poked into the center of the cake comes clean. Let the cake fully cool before glazing.

Whisk the powdered sugar and 2 1/2 tbsp of blood orange juice until smooth. When the cake is cool, pour the glaze over top (or drizzle to your liking). Top with pomegranate arils.