I have a feeling some of my boos are just as obsessed with creamsicles as I am. Y’all showed my creamsicle cheesecake so much love, so I figured it was about time I gave you a creamsicle pound cake. It’s buttery, big on citrus, and finished with the sweetest orange glaze. It also reminds me of an orange creamsicle ice cream every time I slice into it. Tell me y’all see it too!
This post may contain affiliate links. Read our disclosure policy.
How to Make This Creamsicle Pound Cake
These step-by-step photos show how to make an orange pound cake with glaze, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Orange Creamsicle Cake Recipe
1. Beat the butter and sugar until fluffy
Add the eggs one at a time, mixing well and scraping the bowl between additions.
2. Add the flour and salt mixture to the batter
Mix just until combined, being careful not to overwork the batter.
3. Place half of the batter in a large bowl
Stir in the orange zest, juice, extract, and food coloring (if using) until evenly incorporated.
4. Add the vanilla and cream to the remaining batter
Gently fold everything together until smooth and fully combined.
5. Gently swirl the orange and vanilla batters together
Pour the marbled batter into the prepared pan, then gently swirl once more to create a distinct pattern.
6. Bake until a toothpick inserted into the center comes out clean
Let it cool briefly in the pan before inverting onto a wire rack to cool completely.
7. Add all the orange glaze ingredients to a small bowl
Whisk until smooth and pourable.
8. Pour the glaze over your cooled orange creamsicle pound cake
Let it set before slicing and serving.
PRO TIP: Orange juice is what really makes this cake, so I always want every last drop. Roll your oranges on the counter with a little pressure before cutting them, or pop them in the microwave for 10 to 15 seconds. You will get more juice and even more of that creamsicle flavor.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Full Creamsicle Pound Cake Recipe
Creamsicle Pound Cake
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
Cake
- 1 ½ cup unsalted butter room temperature
- 3 cups granulated sugar
- 3 cups sifted cake flour
- 1 teaspoon kosher salt
- 5 large eggs room temperature
- 2 teaspoons orange zest
- 4 tablespoons fresh-squeezed orange juice
- ½ teaspoon orange extract
- 6 drops gel orange food coloring optional
- 1 ½ tablespoon vanilla extract
- 2 tablespoons heavy cream
Glaze
- 1 ½ cup powdered sugar
- Pinch kosher salt
- 3 tablespoon fresh-squeezed orange juice
- ½ teaspoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
For the Cake
- Adjust your oven rack to the middle position and preheat the oven to 325°F. Prepare your 12-cup Bundt pan by spraying liberally with nonstick baking spray.
- In the bowl of your stand mixer fitted with the whisk attachment, add butter and sugar and beat on high for 8 minutes until pale yellow and fluffy.
- Meanwhile, whisk together the cake flour and salt in a medium bowl and set aside.
- Once the butter and sugar mixture is pale and fluffy, reduce the mixer speed to medium, and add eggs one at a time, combining well after each addition and scraping the sides and bottom as needed.
- Reduce the mixer speed to low and slowly add the flour and salt mixture in two increments and beat until just combined. Do not overmix.
- Place half of the batter in a large bowl and gently fold the orange zest, juice, extract, and food coloring (if using) into the batter until evenly mixed. In the bowl of the mixer with the remaining half of the batter, gently fold in the vanilla extract and heavy cream.
- Pour the vanilla batter into the bowl with the orange batter and gently swirl together with a skewer or knife. Then pour into the prepared pan and smooth until even. Finally, swirl once more to create a distinct swirl pattern. (Be careful not to overmix the batters, as the entire cake will be orange.)
- Place in the oven and bake until a toothpick inserted in the center of the cake comes out mostly clean, about 1 hour and 10 minutes.
- Remove the cake from the oven and cool in the pan for 15 minutes. Then invert onto a wire rack to cool fully, about 1 hour.
For the Glaze
- In a small bowl, whisk together all the glaze ingredients until smooth and pourable.
- Pour the glaze over the cooled cake and allow to set. Place on a serving platter, cut, and enjoy!
Notes
How to Store
- Room Temp: Keep the cake covered in an airtight container or under a cake dome for up to 3 days.
- Fridge: Store covered in an airtight container for up to 1 week. If you’re stacking slices, place a piece of parchment paper between them so the glaze doesn’t stick.
- Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature for a few hours before serving. For the best texture, freeze after the glaze has fully set. Even better if you freeze the pound cake unglazed.
Nutrition
Recipe Tips
- Grab the best oranges you can find. Look for oranges that feel heavy for their size and have smooth, firm skin. They will usually be the juiciest.
- Really grease that pan, boos. An orange creamsicle bundt cake this pretty deserves to come out in one piece! I like to use plenty of baking spray or my homemade cake release.
- Go easy on the swirling. A few gentle swirls are all you need. If you overdo it, the vanilla and orange batters will blend.
- Let the cake cool completely before glazing. The glaze will melt off if the cake is still warm.
Recipe Help
Yep! You can bake the batter in two 9×5-inch loaf pans instead. Start checking for doneness around 50 to 60 minutes since they will bake faster than a Bundt cake.
If it’s too thick, whisk in a splash of orange juice or heavy cream. If it’s too thin, add more powdered sugar.
pinterest 
facebook 
twitter 
email