Orange Crush Pound Cake

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A homemade pound cake holds a certain nostalgia. The dense crumb, the smooth crackled top, and the anticipation of slicing into something sweet and satisfying. Now, add a splash of Orange Crush. The result is a vibrant Orange Crush Pound Cake—citrusy, moist, and just the right amount of sweet. It’s a playful twist on a classic recipe, and it proves that orange soda is for more than just sipping.

Why Bake with Orange Crush?

Using soda in cakes isn’t new, but Orange Crush delivers something distinct. Its effervescent sweetness enhances the texture, while the bright natural flavor infuses the cake with a fresh, fruity depth. That subtle fizz gives the batter extra lift and a lightness you don’t always find in traditional pound cake.

Ingredients

You’ll find that the ingredient list consists of everyday bakery essentials with a fun, fizzy upgrade. Here’s exactly what you’ll need for both the cake and the orange cream cheese frosting.

For the Cake

• 1 cup unsalted butter, at room temperature
• ½ cup vegetable shortening (or more butter for extra richness)
• 2½ cups granulated sugar
• 5 large eggs, at room temperature
• 3 cups all-purpose flour
• ½ teaspoon fine sea salt
• 1 cup Orange Crush soda (not diet)
• 1 tablespoon grated orange zest
• 2 teaspoons orange extract
• 1 teaspoon vanilla extract

For the Orange Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons Orange Crush soda
• 1 teaspoon orange zest
• ½ teaspoon vanilla extract

Step-by-Step: How to Make Orange Crush Pound Cake

Let’s break down the process so you know exactly what to expect—from prepping ingredients to frosting.

1. Prepare the Pan

Choose a 10-cup capacity tube or bundt pan. Grease it generously with butter or nonstick spray, then dust with flour. Knock out the excess flour for a clean, nonstick surface. If you’ve ever had a cake cling to the pan, you know this step matters.

2. Creaming Butter and Sugar

Add butter and shortening to the bowl of a stand mixer. Cream on medium speed until light and fluffy—about 2-3 minutes. Pause to scrape down the sides. Gradually add granulated sugar while beating, working until the mixture looks pale and airy.

3. Adding Eggs

Add eggs one at a time, mixing after each addition to fully incorporate. This helps build a stable structure, ensuring your pound cake rises evenly and holds together with a fine crumb.

4. Building Flavor

Stir in orange zest, orange extract, and vanilla extract. The zest offers bold citrus, while the extracts deepen the aroma.

5. Alternating Flour and Soda

In a separate bowl, whisk together flour and salt. With the mixer on low, add a third of the flour mixture. Pour in half the Orange Crush. Alternate, finishing with the last of the flour. Always start and end with dry ingredients—this reduces lumps and ensures a smooth batter.

6. Bake

Pour batter into your prepared pan. Use a spatula to smooth the top. Bake in a preheated 325°F (163°C) oven for 70–80 minutes. The cake is done when a wooden skewer inserted in the center comes out clean, or with a few moist crumbs attached.

7. Cool and Remove

Let the cake cool in the pan for 15 minutes. Run a butter knife around the edge and center, then turn out onto a wire rack to cool completely. Touch the pan gently—careful not to tear the crust, but firm enough to coax the cake free.

Orange Cream Cheese Frosting

This frosting adds a creamy, slightly tangy finish. Here’s how to make it:

• Beat softened cream cheese and butter on medium speed until smooth.
• Gradually add sifted powdered sugar.
• Mix in Orange Crush, orange zest, and vanilla extract.
• Beat until fluffy, about 2–3 minutes.
• If it’s too thick, add a touch more soda; if too thin, add extra sugar by the spoonful.

Spread frosting over the cooled cake. Garnish with a sprinkle of orange zest, or thin strips of candied orange peel for a citrusy pop.

Tips for Perfect Pound Cake

Getting a tender, moist pound cake with a tight crumb can be simple if you follow these smart pointers:

• Room Temperature Ingredients: Butter, eggs, and cream cheese should all sit out for 30–60 minutes so they incorporate smoothly.
• Mix with Care: Avoid overmixing once you add flour—this keeps the crumb tender, not dense.
• Alternate Dry and Wet: This method helps create an evenly textured batter. Pouring all the soda at once can curdle the mixture.
• Check for Doneness: Ovens vary. Watch for a clean skewer, not dry cake edges.
• Cool Before Frosting: Frosting a warm cake leads to slipping and melting. Patience pays off.

Customizing Your Orange Crush Pound Cake

Bakers can adjust this recipe to individual tastes or occasions. Here are a few simple ideas:

Make It Even More Orange

• Add a few drops of orange food coloring for a pronounced hue.
• Use orange-flavored liqueur in the batter or frosting for an adult kick.

Toppings and Texture

• Drizzle with a tart orange glaze instead of frosting.
• Top with toasted coconut or chopped pecans for extra texture.
• Pair with whipped cream and mandarin segments for a light dessert.

Frosting Alternatives

• Classic American buttercream works if you prefer a sweeter finish.
• Fresh citrus curd, spooned over slices, adds tang and contrast.
• Powdered sugar dusted over the top creates a minimalist look.

Storing and Freezing

Orange Crush Pound Cake keeps well and can even taste better the next day. Here’s how to store it:

Short-Term Storage

• Cover the cake with plastic wrap or place in an airtight container.
• Stored at room temperature, it’ll stay moist for up to 5 days.

Freezing for Later

• Slice the cake and wrap each piece tightly in plastic wrap.
• For added protection, place wrapped slices in a freezer-safe zip bag.
• Thaw slices overnight in the fridge, or at room temperature for an hour.
• Reheat in the microwave for 15–20 seconds to restore softness, if desired.

Troubleshooting Guide

Even experienced bakers encounter challenges. When things don’t go as planned, here’s what to check:

Serving Ideas

Orange Crush Pound Cake always turns heads at gatherings. Slice it thick for standalone snacking, or serve wedges with afternoon tea. For parties, decorate the frosted top with orange slices or edible flowers. The cake’s zesty profile pairs well with fresh berries or a scoop of vanilla ice cream.

For breakfast? Yes, absolutely—especially toasted with a dab of butter.

Frequently Asked Questions

Can I use other brands of orange soda?

Any full-sugar, regular orange soda works—Fanta, Sunkist, or a store brand. Avoid diet soda, as missing sugar affects the texture.

Can I make this recipe gluten-free?

Substitute your favorite 1-to-1 gluten-free flour blend. Results may be slightly different in crumb, but the flavor will still shine through.

Is it possible to omit shortening?

You can replace shortening with butter or neutral oil. Butter gives the richest flavor, while oil adds moisture and softness.

Wrap-Up

Orange Crush Pound Cake adds energy and fun to classic home baking. The lively citrus flavor and moist, tight crumb make it a favorite in any season. From prepping the batter to choosing your frosting, each step adds your own fingerprint. So, pour a cold glass of Orange Crush for sipping, tie on your apron, and get ready to bake a cake that’s as joyful to make as it is to eat.