Orange Dreamsicle Pound Cake, by Beverly Hicks Burch

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I jokingly say there are some people I want to be when I grow up. (If I haven’t grown up at my age, well then, there’s a pretty good chance I’m not ever going to grow up. But, that’s an entirely different blog.)

If I could, I would “grow up” and become Dame Maggie Smith. The woman could go onto the dreaded Honey Boo-Boo Show and all of a sudden it would become gripping high brow entertainment, instead of “I need eye bleach and a lobotomy to forget what I just saw on the screen”.

Another person I wouldn’t mind trading places with for a day or two would be Ree Drummond, AKA The Pioneer Woman. I mean, who wouldn’t want to live on a cattle ranch in the middle of Nowhere, Oklahoma? I kind of feel a kinship with Ree. I started reading her years ago when she was writing about how she meet her Marlboro Man. Reminded me of my adventures with my southwestern cowboy, Tall & Handsome.

So, naturally, I started paying attention to some of Ree’s adventures in cooking. Some time back she made a Yogurt – Marmalade Cake and I thought, “I need to try that someday.” Last week I was browsing through some recipes to carry to a function and I thought, “This is the recipe.”

But, old habits die hard, and I went to work tweaking – I just can’t help myself. First, you probably already know I am not a big fan of lemon. If I use it in anything – then it really, really, is the ingredient. In this case, out with the lemon zest and in with the orange zest! Why put lemon zest in an orange cake, right? Also, in with my new favorite ingredient – Mexican vanilla. Holy moly, is that stuff great! I’m going to need a dealer to supply my growing fix usage. This time I used plain yogurt, but I’m toying the using vanilla yogurt the next time to add more of the heavenly dreamsicle flavor.

If there was a Richter scale for flavor by the time I got through tweaking with this little pound cake, well let’s just say California would be floating off into the sunset and the Pacific by now.

Orange Dreamsicle Pound Cake

1 1/2 cups all purpose flour

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 generous cup plain yogurt (I’ll also be trying vanilla)

1 cup sugar

3 eggs, beaten

1 1/4 teaspoons Mexican vanilla flavoring

Zest of 1 orange

1/2 cup of vegetable oil (I use canola)

For the glaze:

1/2 cup orange marmalade

1/4 cup plain yogurt

1/2 teaspoon Mexican vanilla flavoring

1. Preheat oven to 350Β°. Prepare a 9 x 5 loaf pan with a baking spray.

2. Sift together the flour, salt and baking powder.

3. In another bowl mix together the yogurt, sugar, eggs, vanilla, orange zest and oil. Mix until combined. (I used a wire whisk for this.)

4. Next, pour the wet ingredients over the dry ingredients and combine just until the dry ingredients are moist – do not overmix.

5. Pour into loaf pan and bake 45 – 65 minutes, depending on your oven. (My oven has a mind of its own and baking times really vary. You will know the cake if done when an inserted toothpick comes out clean and the sides start to pull from the pan.)

6. Cool on a wire rack in the pan for about 15 minutes.

7. Remove from pan and pour all of glaze over the still slightly warm cake.

To prepare the glaze:

1. Place orange marmalade in a small pan. Over medium low heat melt the marmalade, stirring occasionally.

2. When melted, remove from heat and stir in yogurt and Mexican vanilla.

Be prepared to have you socks knocked off!


Orange Dreamsicle Pound Cake C

Orange Dreamsicle Pound Cake

Β© 2013 Beverly Hicks Burch All Rights Reserved.

Comments: 10

  1. mountainmode November 12, 2013 at 1:46 pm

    I can’t believe it’s already gone. I need more!!! I need more!!!

    • November 12, 2013 at 1:54 pm

      I’m sure you’ll get more, more πŸ™‚

  2. Marlayne November 12, 2013 at 4:08 pm

    You are so inventive and creative Bev. This looks scrumptuous and will probably be one of the products at our upcoming Thanksgiving dinner. I love yogurt as a replacement for sour cream anyway, but also use the Vanilla Yogurt when making Smoothies, so love both. How I admire you! Keep up the good work and will read through more recipes later on for sure. You’ve hooked me πŸ˜‰

    • November 13, 2013 at 1:19 am


      I was thinking about making another loaf tomorrow – but, may make one for Thanksgiving also. My mom really likes orange marmalade and hasn’t had a chance to try this yet. I hope you enjoy it. If you get a chance check out my Posole recipe. I made my first pot last week when we had our first cold snap. Tall & Handsome sat there the whole time saying, “This is so good.” LOL. I’m glad I learned to cook that so he’d have a piece of home πŸ™‚

      Thanks for your encouragement and support πŸ™‚

  3. Marlayne November 13, 2013 at 5:43 am

    I’ll have to give your Posole a try for sure. Our family are huge Mexican food lovers, well most of them anyway πŸ˜‰ This would go over well, but with 90 degree temps right now, we could probably do an outdoor version. Ha! Glad to encourage and support you, you deserve it.

    • November 13, 2013 at 11:06 am

      90 degrees?! I thinks so! I have some “cooler” recipes that might be a tad more fitting lol. *hugs*

  4. g May 11, 2016 at 2:52 pm

    If I want to bake this in a tube pan (angel food cake pan) would I need to double the recipe?

    • BamaSteelMagnolia May 14, 2016 at 2:23 am

      While I’ve never thought about cooking this in a tube pan, I can say this particular recipe wouldn’t fill up a tube pan – there just isn’t that much batter. So, you could try to double it and see how it turns out. You would probably have to guess at the cooking time because it would vary somewhat from the loaf.

      I’ve been blessed with an abundance of loaf pans. Not quite sure how that happened – lol! But, since this is so easy to make, I would probably make two separate loaves.

      I can tell you this – this is delicious! We love it and in the warm months will make it several times. But, I’ll make it year round, even for holidays.

      If you double the recipe and try it in the tube pan, let me know how it turns out. I’d like to know myself and my other readers might also.

      Thanks for stopping by!

  5. g smith May 15, 2016 at 3:15 pm

    Thank you for your speedy reply ! It sounds like your loaf pans are making like rabbits and multiplying ! lol Hope you know which ones are which and separate them before they overtake your kitchen. When I bake this in the tube pan I’ll let you know how it came out. Thanks again !

    • BamaSteelMagnolia May 15, 2016 at 8:15 pm

      You’re welcome! Those loaf pan are a sight. I think I had mine, and I inherited some from an aunt and then I acquired some small sized along the way. I could have a loaf only party!

      I look forward to seeing how your experiment turns out!

      Just a coincidental FYI: This week my husband and I made this recipe using coconut oil instead of canola oil. The results were disappointing for me: The cake was denser and the top didn’t rise and crown like it normally does. It also produced a darker cake and baked faster. It would be easy to burn. I would suggest reducing the oil if using coconut. I’ll go back to using the canola oil until I work a better solution.

      I look forward to hearing from you again!


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