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
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• 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

1. 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.
2. 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.
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6. Recipe Full: Orange Creamsicle Pound Cake