Creamsicle Pound Cake

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This creamsicle pound cake has rich vanilla-orange flavor, a tender buttery crumb, and a sweet orange glaze that tastes just like the classic frozen treat.

Prep Time20

Cook Time1 10

Cool Time1

Total Time2 30

Course: Dessert

Servings: servings

Calories: 466kcal

Author: Jocelyn Delk Adams

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.

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