Orange Creamsicle Pound Cake
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
- 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.
- 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.
- In a medium size bowl, whisk the flour with the baking powder and salt to combine; set aside.
- 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.
- 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.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 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.
- 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.
- Leftover pound cake may be stored wrapped in plastic wrap and refrigerated for up to three days.