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.
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
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- 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 solid vegetable shortening
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 1 cup whole milk at room temperature
- 3 ounces orange gelatin like this, not sugar-free
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar sifted
- 3 to 5 tablespoons cream soda
- Preheat oven to 325 degrees.
- 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.