Orange Creamsicle Pound Cake

Orange Creamsicle Pound Cake

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.

Recipe Source: 

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.

Recipe Source: Orange Creamsicle Pound Cake

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