Orange Creamsicle Pound Cake marries zesty orange pound cake with creamy vanilla icing that’s reminiscent of the favorite frozen treat of childhood.
I may be known for baking really good pies, but on occasion, I get a craving that only a great cake can satisfy. And when I do cake, I do it up with a bunch of complimentary flavors, like this Strawberry Colada Cake with Coconut Buttercream. Then there’s the ever-tasty Coconut Meyer Lemon Meringue Cake, which ties into one of the most hilarious stories of my childhood with my sly witted grandpa, my favorite dog, and…well, you’ll just have to click over to read that one. Suffice it to say, the dog got the better of me, much to the delight of my grandpa.
I’ve had dogs for most of my life. First there was Smudge, the little black schnauzer-poodle that I did my best to wind up to an extra level of crazy that pretty much confirmed every stereotype pertaining to little yippy dogs. Then there was Maddie, the German Shepherd-Beagle mix that looked like a full grown shepherd with a beagle head & legs. We bred her with a black lab-Basset hound mix of the same stature. The puppies were hilariously cute!
Later in life, I moved on to Great Danes, including a stint coordinating adoptions for Great Dane Rescue, Inc. At one point, we had 260 lbs. of Dane in the form of Kayla & Noelle. Once I owned a few Danes, I vowed to never own a dog weighing less than 120 lbs. again. Giant dogs are just too flipping cool!
Fast forward 4 kids later, and somehow we ended up with not a Great Dane, but a 40lb. Coonhound-Beagle that was way too cute not to adopt. I mean, seriously! Just look at this face:
My sweet Daisy Mae made me change my mind about little dogs. Yes, I still consider her “little” at only 40 lbs. Now I insist that 40 lbs. is the smallest dog that I’d ever have in my house.
Until this happened:
Two little white puffs of Freya and Piper came to stay with us while their moms were vacationing in Florida. Just like that, I had a whopping 9 lbs. of fluff-dogs for a couple of weeks. They are just the sweetest little things! They aren’t at all yippy or obnoxious. Daisy still ignored them.
I’m getting to the cake–I promise!
The “Girls” pretty much spent their time snuggling on my lap and distract me from getting anything done. When they weren’t snuggling, they were being carried around by one of the Sons. I swear that their paws barely touched the ground the entire time they were with us. They were so spoiled over here!
I would never have considered owning a lap dog before Piper and Freya came to visit, but now I wouldn’t shoo one away if it turned up on my doorstep. I’m still hoping for another Dane someday, but I figure that I can have 28 of these little dogs and still not equal the weight of two Great Danes. Ha!
When Freya and Piper’s moms returned all tanned and rested from their little vacay, they brought with them an enormous bag of fresh Florida oranges as payment for watching their little sweeties. The boys did their best to eat their respective weights in oranges that first week, but we still had a ton left! I didn’t want them to go bad, so obviously I had to bake something with the oranges.
I thought about making an Orange Cream Pie, but in the end, I decided to put an orange-y spin on pound cake with this Orange Creamsicle Pound Cake.
See?! CAKE! I told you we’d get here eventually.
Orange Creamsicle Pound Cake marries zesty orange pound cake with creamy vanilla icing for a taste similar to the favorite frozen Creamsicle ice cream treat of childhood. Only better. Because cake. Orange Creamsicle Pound Cake has the moist, firm texture that pound cake is known for, with a punch of orange zip and a creamy vanilla finish. Orange Creamsicle Pound Cake is just what we need to soothe our hearts as we miss our little furry guests.
You can’t help smiling with a slice of Orange Creamsicle Pound Cake!
Calories
Fat
Carbs
Protein
Kirsten/ComfortablyDomestic
Yields 16 servings
Orange Creamsicle Pound Cake marries zesty orange pound cake with creamy vanilla icing that’s reminiscent of the favorite frozen treat of childhood.
25 minPrep Time
55 minCook Time
1 hr, 20 Total Time
Save RecipeIngredients
- For the cake:
- 1 C. unsalted butter, softened
- 1 ½ C. granulated sugar
- 3 eggs
- 2 tsp. vanilla extract
- 1/3 C. freshly squeezed orange juice
- 2 Tbs. freshly grated orange zest
- 2 ½ C. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 1/3 C. 2% milk
- 4 oz. white baking chocolate or good quality white chocolate, melted (Do not white chocolate morsels or any other white chocolate containing wax.)
- For the Icing:
- 1C. powdered sugar
- 2 tsp. vanilla extract
- 1 to 1 ½ Tbs. milk, to desired icing consistency
- Additional orange zest for garnish, if desired
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch Bundt pan well, tapping out the excess flour. Alternately, homemade baking pan release works well.
- In a small bowl, melt the white chocolate in 30 second increments in the microwave on full power, stirring in between bursts, until melted and smooth. Set aside to cool slightly.
- In a medium size bowl, whisk the flour with the baking powder and salt to combine; set aside.
- Cream the butter together with sugar in a large bowl until light and fluffy. Beat the eggs into the creamed mixture, one at a time, until combined. Stir in the vanilla, orange juice, and orange zest into the creamed mixture to incorporate.
- Gradually mix in the flour mixture into the creamed mixture, alternating with the milk, in three separate additions of each, beating well after each addition. Stir the melted white chocolate into the batter until thoroughly combined. Transfer the batter to the prepared Bundt pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the Bundt pan set on a wire rack. The cake should pull away from the edges of the pan as it cools. Run a thin, sharp knife around the edges of the pan before turning it out onto a serving plate.
- Once the cake is completely cool, prepare the icing by stirring the vanilla extract and milk into the powdered sugar with a fork until smooth. Pour icing over the top of the loaves, spreading with a knife until the icing drizzles over the sides of the loaves. Garnish with additional orange zest, if desired.
- Leftover pound cake may be stored wrapped in plastic wrap and refrigerated for up to three days.
Notes
Orange Creamsicle Pound is nice and fluffy the day it is baked, but it's even better enjoyed the day after baking. Allowing the cake to rest overnight yields a more dense, moist pound cake texture.
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