Orange Creamsicle Pound Cake Recipes
ORANGE CREAMSICLE POUND CAKE
Orange Creamsicle Pound Cake has a bright citrus flavor and a cream soda glaze that you can't stop eating! It's dense, butter, and velvety smooth.
Provided by Paula
Categories Dessert
Number Of Ingredients 12
Steps:
- 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.
- Pour half of the batter into the prepared tube pan. Return the bowl with the remaining batter in it to the mixer stand and add the orange gelatin. Mix until combined, but don't over mix. (You also fold the gelatin in by hand.) Pour the orange batter over plain batter and smooth the top.
- 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 Facts : Calories 450 kcal, Carbohydrate 84 g, Protein 6 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 183 mg, Fiber 1 g, Sugar 65 g, ServingSize 1 serving
BEST ORANGE CREAMSICLE CAKE
This is by far one of the best cake recipes. You simply must try it! 8) Very fun, refreshing, wonderful cake for summer! Enjoy!
Provided by OceanIvy
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Bake cake as needed in 9x13-inch pan.
- When baked and cooled, poke holes all over cake with meat fork.
- Mix large box of Jello with the waters and just let it start to set up.
- Slowly pour over the cooled cake and allow to run into holes all over cake.
- Chill cake until Jello is set.
- In large bowl, cream the cheese until creamy.
- Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
- Fold in Cool Whip.
- Spread on cake and chill until served.
- Enjoy!
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4.1/5 (21)Calories 230 per servingTotal Time 1 hr 30 mins
- Preheat the oven to 325°F. Butter the inside of a 9” x 5” loaf pan or 12" x 4" tea loaf pan and coat with about half the topping; reserve the other half for the top of the cake.
- To make the cake: In a large bowl, beat together the sugar, butter, salt, baking powder, vanilla, Fiori di Sicilia, and grated rind. Beat until the mixture is thoroughly combined, then add the eggs one at a time, beating well after each addition.
- Stir together the orange juice concentrate and lemon juice. Add about 1/3 of the flour to the batter, stirring to combine. Stir in about half the orange juice mixture, then another third of the flour, the remaining orange juice, and the remaining flour.
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