Orange Creamsicle Pound Cake

Orange Creamsicle cake marries zesty orange cake with creamy vanilla icing that’s adore the favourite frozen treat of childhood.

I may be far-famed for baking particular pies, however sometimes, i purchase a desire that solely a good cake will satisfy. And once I do cake, I bed up with a bunch of complimentary flavors, like this Strawberry Colada Cake with Coconut Buttercream. Then there’s the ever-tasty Coconut Meyer Lemon topping Cake, that ties into one amongst the foremost screaming stories of my childhood with my knavish witted grandparent, my favorite dog, and…well, you’ll simply got to click over to browse that one. fulfil it to mention, the dog got the higher of Pine Tree State, abundant to the delight of my grandparent.

I thought concerning creating Associate in Nursing Orange Cream Pie, however within the finish, i made a decision to place Associate in Nursing orange-y spin on cake with this Orange Creamsicle cake.

Orange Creamsicle cake marries zesty orange cake with creamy vanilla icing for a style the same as the favourite frozen Creamsicle frozen dessert treat of childhood. solely higher. as a result of cake. Orange Creamsicle cake has the wet, firm texture that cake is understood for, with a punch of orange nothing and a creamy vanilla end. Orange Creamsicle cake is simply what we'd like to assuage our hearts as we have a tendency to miss our very little hairy  guests.

Ingredients

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

1. 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.
2. 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.
3. In a medium size bowl, whisk the flour with the baking powder and salt to combine; set aside.
4. 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.
5. 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.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. 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.
8. 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.
9. Leftover pound cake may be stored wrapped in plastic wrap and refrigerated for up to three days.

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