OK, I made up that name. I have been craving an Orange Julius SO BAD LATELY (and no, I’m not pregnant, just eating like it…and possibly stuck in the 90s) so when I decided to make a simple cake for Easter at the last minute, it had to meet two criteria: involve fewer than five ingredients, and taste like an Orange Julius. I think this is a success story.
I found a Pinterest recipe that looked promising, then made it even more citrus-y by making up a light orange icing. That was the critical element! Fresh, juicy and bright, this cake is a definite winner.
I had two tough critics to please — my Easter guests, the husband and the brother — and both loved it. They are both chocolate freaks and not fruit lovers, so I considered that a victory. I hope you like it, too.
Orange Creamsicle Cake
- 1 box of white cake mix
- 1 small container of orange juice, no pulp
- 1 small (6 or 7 oz.) container Greek yogurt (I chose 2% Fage)
- 1.5 cups of confectioner’s sugar
- optional: one orange for zest and/or garnish
(you’ll use 1 cup for the cake, 2 TBSP for the icing)
In a large mixing bowl, combine the cake mix, orange juice and Greek yogurt. Mix by hand until well combined and no longer lumpy.
Preheat the oven to 350F and grease a 9×9 glass baking dish.
Pour the cake mixture into the pan and bake at 350 for about 30 minutes; let cool.
Check with a toothpick that the middle is set. Serve cool or at room temp with whipped cream! If you like, garnish with orange zest, peel or confectioner’s sugar.
TO MAKE THE ICING
I winged this, based on past experience which told me that citrus juice + confectioner’s sugar = icing (if you get the ratio right). Here, I used 1.5 cups of sugar to 2 TBSP orange juice, and a dash of zest from a fresh orange I had lying around (optional). Just mix until a paste forms and spread on the cake.
I iced the cake in the morning and then sat it back in the refrigerator while we went to church, so it was ready when we got home. I thought this cake actually tasted best a little on the cool side, so I kept it in the fridge during supper and served it right to the table with whipped cream on the side. (Since it was a rush job, I didn’t have time to make fresh. It was still tasty!) You could certainly serve at room temp if you prefer. I’m sure it would also taste fine with Cool Whip, and my brother had the awesome suggestion to make a simple fruit sauce like you would with strawberry shortcake, just sliced fruit with granulated sugar sprinkled on top until the juices come out. I’m definitely going to try that next time! Maybe, like Mark suggested, for Georgia’s 1st birthday party.
Speaking of her little self, check out that baby of mine on Easter!
I hope you all have a lovely week and that the rain clears out of Boston and other parts of the Northeast some time soon. Just like babies have to sleep through the night eventually, at some point it has to become summer this year. Right?