Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orange Creamsicle Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Orange Creamsicle Pound Cake was inspired by one of my absolute favorite summer treats.  It’s the simplicity of the orange and the luxury of the cream fused into one nostalgia-inducing bite.

Ingredients

Units Scale

For the Batter:

  • 384 g all purpose flour
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 230 g butter, room temperature
  • 115 g cream cheese, room temperature
  • 500 g granulated sugar
  • 6 eggs, room temperature
  • 2 tsp orange zest
  • 1 tsp pure vanilla extract
  • 250 g buttermilk, room temperature

For the Simple syrup:

  • 67 g sugar
  • 84 g water
  • 1/8 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 tbsp freshly squeezed orange juice

For the Mascarpone Glaze:

  • 77 g mascarpone cheese, chilled
  • 120 g confectioner’s sugar
  • 1 tsp pure vanilla extract
  • 1.5 tbsp whole milk
  • 1/8 tsp fine sea salt

Instructions

For the Batter:

  1. Set oven to a true 325°F.  Using an oven thermometer helps to ensure that your oven gets to the proper temperature.
  2. Sift together the flour, salt and baking soda in a medium bowl.  Set aside.
  3. Combine the butter and cream cheese on low speed in your mixing bowl until smooth.  Add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  Scrape the sides of the bowl as needed to ensure proper mixing.
  4. Add the eggs, one at a time, mixing each one until it’s completely combined before moving on to the next.  Continue to scrape the sides and bottom of the bowl as needed.
  5. Add the vanilla extract and the orange zest and mix thoroughly.
  6. Add half of the flour mixture and mix until nearly combined.
  7. Add all of the buttermilk and mix until nearly combined.
  8. Add the other half of the flour mixture and mix until nearly combined.  Scrape the sides and bottom of the bowl with a silicone spatula and then stir gently until you have a completely combined mix.
  9. Prepare a bundt pan for baking and add the batter.  Bake at 325°F for 60-75 minutes, or until an instant-read thermometer reads between 210°F and 215°F.  Alternately, the cake is done when a toothpick comes out clean.
  10. Remove the cake from the oven and allow to cool for ten minutes.  After ten minutes, invert the cake on a cooling rack.

To Make the Simple Syrup

  1. Combine the granulated sugar, water and salt in a small saucepan.  Bring the mixture to a boil, then reduce to a simmer and cook just until the sugar dissolves.
  2. Remove from heat.  Add the orange juice and vanilla extract and swirl to combine.
  3. Brush the simple syrup on the cake after removing the cake from the bundt pan.
  4. Allow the cake to cool completely before moving onto the next step.

To Make the Glaze:

  1. Add the mascarpone cheese, confectioner’s sugar, vanilla extract, whole milk, and fine sea salt in a medium bowl.
  2. Use a small whisk to gently combine the ingredients until smooth.  Overmixing will cause the mascarpone cheese to become soupy, and this cannot be fixed.
  3. Use immediately to glaze the cooled cake.
  • Author: Shani

Find it online: https://beginwithbutter.com/2022/06/orange-creamsicle-pound-cake/