Orange Creamsicle Pound Cake with Glaze

INGREDIENTS

• 1 cup unsalted butter, room temperature
• 1/2 cup butter-flavor shortening
• 2 1/2 cups granulated sugar
• 5 large eggs, room temperature
• 1 tablespoon McNess Champion Madagascar Vanilla Compound
• 2 tablespoons orange extract
• zest of 1 medium orange, plus more for garnish if desired
• 3 cups all-purpose flour
• ½ teaspoon salt
• 1 ¼ cups orange soda
• Orange food coloring

Glaze

• 2 cups confectionary sugar
• 1 teaspoon orange extract
• 1 teaspoon vanilla
• 2-3 tablespoons whole milk or enough to make a thick, but pourable glaze

INSTRUCTIONS

1. Preheat oven to 350 F.
2. Grease and lightly flour a bundt pan. Set aside.
3. In a large bowl, cream together butter, shortening and sugar.
4. Beat in eggs one at a time.
5. Stir in orange extract and vanilla extract.
6. Stir in orange zest.
7. In a medium bowl, sift together flour and salt.
8. Combine dry ingredients into wet ingredients, mixing gently, alternating with the orange soda.
9. Stir in orange food coloring to create a deeper orange color, if desired.
10. Pour batter into prepared bundt pan.
11. Bake for 50-60 minutes or until toothpick inserted into the center comes out clean or with moist crumbs.
12. Remove from oven and let cool on cooling rack for 10 to 20 minutes.
13. Remove cake from pan and place on a cooling rack until completely cooled.
14. Mix glaze ingredients and pour over cooled cake.
15. Sprinkle with orange zest and let glaze set before serving.

ENJOY! 🙂