Orange Creamsicle Pound Cake

With the light orange flavor and creamy glaze, this Orange Creamsicle Pound Cake resembles all our favorite parts of a favorite summer treat.

How do I store this cake?

If you frost the whole cake, simple chill the cake for 15 minutes uncovered in the fridge to harden the icing, then wrap it in plastic wrap (#6127). In addition, you can store your pound cake in an airtight container for up to three days. You can also store in the refrigerator for up to one week, or frozen for up to six months. If you choose to freeze, just remember to let it thaw before eating again.

Brighten your day with these dessert ideas!

With the light orange flavor and creamy glaze, this Orange Creamsicle Pound Cake resembles all our favorite parts of a favorite summer treat.

Orange Creamsicle Pound Cake

Ingredients:

Instructions:

  1. In bowl of electric mixer using paddle attachment, mix cream cheese, butter, confectioner’s sugar, orange extract, orange juice and zest of half of an orange until smooth.
  2. Meanwhile, create glaze by bringing sugar and water to a boil in saucepan over medium-high heat. Peel half of an orange with a vegetable peeler being careful to avoid the white part of the orange.
  3. Add orange peels and reduce to simmer for 8-10 minutes.
  4. Remove peels from glaze, roll in sugar and let dry for 10 – 15 minutes.
  5. Drizzle remaining orange glaze over top of pound cake.
  6. Spread orange cream on top and sides of cake. Add coconut flakes if desired.
  7. Garnish top of cake with slices of remaining orange, a sprinkle of orange zest (#1669) and a few candied orange peels.

Adpated from: https://saraleedesserts.com/recipe/orange-creamsicle-pound-cake/

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