ORANGE CREAMSICLE POUND CAKE
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Orange Creamsicle Pound Cake has a bright citrus flavor and a cream soda glaze that you can’t stop eating! It’s dense, buttery, and velvety smooth.
For the love of all things orange-flavored, you are going to LOVE LOVE LOVE this dessert! With the combo of orange gelatin in the cake and cream soda in the drizzle, this pound cake does taste like those favorite Creamsicle frozen pops of your youth!!
I’m continuing my epic pound cake series with this Creamsicle Dreamsicle goodness. It’s the perfect, fun cake that kids and adults will both enjoy. It’s sure to be the most popular dessert at your potlucks and parties. It was when I shared it!
Three recommendations before you start!
I have made a lot of pound cakes and I want you to be successful in making them too. Check out this post of tips, Bake the Perfect Pound Cake, and read it before making this or any pound cake.
Additionally, you really need to calibrate your oven at least once a year. I wrote this easy-to-follow post, How to Calibrate your Oven, that you can use.
Finally, learn how to correctly measure flour! The recommended technique is the ‘Spoon & Level’ method.
Do not scoop the flour out of the container with your measuring cup and rake the excess off with your finger! Measuring like this you could end up with 150% more flour that is called for. Instead, sift the flour first. Next, using a spoon, scoop the flour into the measuring cup. Do not pack the flour down and do not tap the measuring cup. Doing either will cause the flour to settle in the cup. Rather, after you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
Orange Creamsicle Pound Cake
I used one of my favorite pound cake recipes as the basis for this recipe. I added good quality, pure vanilla extract to the entire batter. After adding half of the vanilla batter to a
To get more of an authentic Creamsicle flavor, I used cream soda in the glaze. First, I sifted powdered sugar. Next, I mixed three cups of powdered sugar with a few tablespoons of cream soda. I started with three tablespoons but added a little more to get a good pourable consistency. Finally, as you’re stirring it together, test it with a spoon.
While you’re here, check out these recipes
- Grannys Orange Marmalade Pound Cake
- Scratch-made Orange Zest Pound Cake
- Orange Bundt Cake
- Old Fashioned Buttermilk Orange Juice Pound Cake
- Orange Cream Cake with Cool Whip Pudding Frosting
- You can also get all my recipes at my recipe index
shop equipment needed for this recipe at Walmart below, click on item to open product
Shop equipment at Target below, click on item to open product
ORANGE CREAMSICLE POUND CAKE
Ingredients
- 3 cups all-purpose flour sifted then measured
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter no substitutions, at room temperature
- ½ cup Crisco shortening
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 3 ounces orange Jello gelatin like this, not sugar-free
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar (aka confectioners) sifted
- 3 to 5 tablespoons cream soda
Instructions
- Preheat oven to 325 degrees.
- Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. Or, use Wilton Cake Release.
- In a large bowl, sift flour, salt, and baking powder together.
- In the bowl of your electric mixer, beat butter, shortening, and sugar until fluffy. Stop the mixer and scrape down the sides. Mix to combine.
- Add eggs, one at a time, beating well after each addition.
- Add the vanilla extract to your milk. Then add the milk mixture and flour alternately, beginning and ending with flour mixture. Stop the mixer and scrape down the sides. Mix again to combine.
- Bake for 1 hour 20 minutes. The cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the thickest part of the cake.
- Cool in the pan on wire rack 20 minutes before inverting on a platter to cool completely. Make sure it's cooled completely before frosting and covering.
- Sift the powdered sugar. In a mixing bowl, whisk the powdered sugar with cream soda until smooth. Drizzle over cake.
- The cake will be good 4 or 5 days in an airtight container on the counter. After that, it will start drying out somewhat.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Hi Paula…I would love to know why sometimes the cake stick to the bottom and sides of the pan…I did everything, it rose beautifully, but when flipping, the sides and bottom stuck to the pan, tearing the cake…It tasted okay, but it did have spongy-like texture this time….Any suggestions would be helpful..Thanks
Sometimes, mine sticks on the bottom even though I *think that I grease it the same amount as the sides. And, if your pan is older/been baked in a lot the coating may have worn off (even if it’s not non-stick). This happened to me. When I got a new pan it stopped sticking.
If it isn’t the pan, try this: Smear Crisco on the sides and bottom of pan. Then cut parchment paper to fit in the pan and stick it to the Crisco. Now smear Crisco over the parchment paper then either dust flour or granulated sugar over it. The parchment paper will peel off easily.
Hi,
Could I make this as a loaf?
Thanks.
Yes, you’ll need 2 loaf pans or half the recipe.