Orange Crush Pound Cake

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The moment you walk into a kitchen perfumed with the scent of orange, something delightful is about to emerge from the oven. Orange Crush Pound Cake offers an old-school charm that bridges nostalgia and novelty. With a bright orange flavor, subtle vanilla undertones, and a plush crumb, this cake stands apart from regular pound cakes. Whether you’re seeking a dessert for family celebrations, a sweet treat to welcome guests, or simply craving citrus, this easy-to-make pound cake delivers comfort in every bite.

What Makes Orange Crush Pound Cake Special?

This pound cake uses Orange Crush soda, infusing both color and bold citrus flavor. The soda also keeps the cake moist and tender. Notes of vanilla warm up the orange tang, while cream cheese frosting ties everything together. Unlike a classic lemon or vanilla cake, Orange Crush Pound Cake feels playful and surprising—yet it always tastes familiar.

Ingredients: Pantry Staples Meet Citrus Brilliance

Most of what you need for this recipe is likely already at home. The star ingredient—Orange Crush or your preferred orange soda—turns this cake from ordinary to memorable.

Cake

• 1/2 cup solid shortening (or softened unsalted butter)
• 1/2 cup margarine (can substitute with canola oil or more butter)
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• 1 cup Orange Crush (or similar orange soda), room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon orange extract (or orange zest)

Frosting

• 8 ounces full-fat cream cheese, softened
• 1/4 cup margarine or unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons Orange Crush
• 1 teaspoon orange zest (optional)
• 1/2 teaspoon pure vanilla extract

Add-Ons (Optional)

• Zest of one lemon for more tang
• A pinch of salt in the batter to balance sweetness
• Food coloring for brighter orange hue
• Toasted coconut, shaved chocolate, or chopped pecans for topping

Directions: Simple Steps for Lively Flavor

Don’t let the ingredient list fool you—Orange Crush Pound Cake is easy to pull together, even for novice bakers. The secret is in careful preparation and a few key techniques for the most tender crumb.

Step 1: Preparation

• Preheat your oven to 325°F (163°C).
• Generously grease and flour a 10-cup capacity bundt or tube pan.
• Set out your eggs, cream cheese, and margarine/butter, allowing them to warm to room temperature for 30 minutes.

Step 2: Mixing the Cake Batter

• In a large bowl, cream together the shortening and margarine (or butter) until light and fluffy. Use a hand mixer on medium-high for about 4–5 minutes.
• Add the sugar gradually, beating until the mixture turns pale and increases in volume.
• Add eggs one at a time, beating well after each addition. This step helps incorporate air for a tender crumb.
• In a separate bowl, sift the flour to remove any lumps.
• With the mixer on low, add the flour in three additions, alternating with Orange Crush. Begin and end with flour.
• Stir in vanilla extract and orange extract or zest until the batter is smooth and evenly colored.
• If desired, add a small drop of orange food coloring to intensify the hue.

Step 3: Baking

• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Tap the pan gently on the counter to release air bubbles.
• Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes.
• Turn the cake out onto a wire rack to cool completely before frosting.

Step 4: Making the Orange Cream Cheese Frosting

• In a large bowl, beat the softened cream cheese and margarine (or butter) until creamy.
• Gradually sift in powdered sugar, mixing well after each addition.
• Add Orange Crush, orange zest (if using), and vanilla extract. Beat for 2–3 minutes until the frosting is light, smooth, and spreadable.
• If necessary, add a bit more Orange Crush for a thinner consistency.

Step 5: Decorating the Cake

• Once the cake is fully cool, smooth or drizzle the frosting over the top, letting some drip down the sides.
• For a decorative finish, sprinkle with extra orange zest, toasted coconut, or shaved chocolate.
• Slice and serve.

Tips and Techniques for Success

Small adjustments help you achieve the perfect Orange Crush Pound Cake every time.

Use Room Temperature Ingredients

Eggs, butter, and cream cheese combine best at room temperature. Cold ingredients don’t emulsify as well, which can result in uneven texture.

No Leaveners Needed

This cake relies on the air you beat into the batter. Don’t rush the creaming and egg-beating steps—this is where structure and tenderness develop.

Choose the Right Pan

A large bundt or tube pan prevents overflow and gives the classic pound cake shape. Grease and flour well for easy release.

Boosting Orange Flavor

A dash of orange zest in both batter and frosting intensifies freshness. For more citrus kick, a bit of lemon zest works wonders, too.

Baking Time

Ovens can vary, so check at 50 minutes, but don’t underbake—a pound cake needs its time for that perfectly dense-yet-tender crumb.

Frosting Variations and Serving Ideas

While orange cream cheese frosting is a standout, you can switch things up:

• Simple glaze: Mix powdered sugar with a little orange juice or Orange Crush for a quick, less-rich topping.
• Whipped cream: Serve slices with lightly sweetened whipped cream and fresh orange segments.
• Buttercream: Traditional American buttercream made with butter, powdered sugar, and orange zest gives a fluffy, sweet finish.
• No frosting: Dust with powdered sugar for understated charm, or serve with a spoonful of citrus curd.

Decorative Touches

Use food-safe gel coloring to brighten your frosting. Pipe swirls or rosettes for festive occasions, or top with candied orange peel for an elegant look.

How to Keep Your Pound Cake Fresh

Pound cake holds up well for several days, and the flavor even improves as it rests.

Storing at Room Temperature

• Wrap the cooled cake tightly in plastic wrap or place in an airtight container.
• Store at room temperature away from direct sunlight.
• Stays moist and delicious for up to 5–7 days.

Freezing for Later

• Slice the cooled cake and wrap each slice in plastic wrap.
• Place wrapped slices in a zip-top freezer bag or airtight container.
• Freeze for up to 3 months.
• Thaw slices at room temperature, or microwave briefly on low to revive a fresh-from-the-oven feel.

Reheating

• For a warm treat, zap a slice in the microwave for 10–20 seconds.
• Pound cake makes a great base for trifles or layered desserts if you have leftovers.

Troubleshooting: Common Questions

Why did my cake stick to the pan?

Properly greasing and flouring the pan—or using a baking spray with flour—helps. Letting the cake rest before inverting also makes a difference.

Can I use diet or sugar-free orange soda?

Diet sodas lack sugar that often aids moisture and texture. If using, results may be drier or slightly different.

Do I need to refrigerate the cake?

With cream cheese frosting, refrigerate if your kitchen is quite warm. When storing at room temperature, keep cake no longer than 2 days if frosted.

Orange Crush Pound Cake celebrates everything that makes home baking joyful: familiar ingredients, sensory appeal, plenty of options for personal flair, and a reward that tastes better than any store-bought dessert. Whether you’re honoring an old family recipe or starting a new tradition, a slice of this cake—bright, fragrant, moist—brings sunshine to any table.