Candy Corn Colored Citrus Pound Cake Recipe

The colors of this candy corn colored citrus pound cake were inspired by the iconic Halloween candy corn, but not by the taste! This cake is SO much better tasting than those horrid little candies!! My apologies if you’re a fan of candy corn. LOL

Candy Corn Colored Citrus Pound Cake | Kudos Kitchen by Renee

I’ve never been a fan of candy corn candy, but I do love the colors. This is why I wanted to come up with a colored pound cake recipe which would replicate those fun, festive and bright autumn colors, but would still hold true to a rich, buttery, pound cake flavor along with a lovely, light citrus flavor.

Candy Corn Colored Citrus Pound Cake | Kudos Kitchen by Renee

Pound cake is probably my favorite kind of cake. I’m not a big fan of thick sugary frostings so a buttery, rich pound cake with a light dusting of confectioners sugar is something that is very appealing to me. Another thing that is very appealing to me is when you cut into a cake and inside find a surprise you didn’t necessarily see coming. This Candy Corn Colored Citrus Pound Cake does not disappoint in the flavor department, or the colorful inside.

Candy Corn Colored Citrus Pound Cake with Confectioners Sugar Sprinkle | Kudos Kitchen by Renee

The ingredients you’ll need to make this Candy Corn Colored Citrus Pound Cake are; one pound (4 sticks) butter, two and a half cups granulated sugar, seven eggs, one half teaspoon kosher salt, one teaspoon baking powder, one tablespoon pure vanilla extract, three and a quarter cups of all-purpose flour, one half cup milk, one teaspoon orange zest, one teaspoon orange juice, one teaspoon orange extract, one teaspoon lemon zest, one teaspoon lemon juice, one teaspoon lemon extract, orange gel paste food color, yellow gel paste food color, bundt pan, baking spray, confectioner’s sugar. The candy corn candy and whipped cream for serving are optional.

It may seem like a long list of ingredients, but every single ingredient serves a purpose and can be tasted throughout each bite of this moist and dense pound cake. You’re going to love it!

Now that you have your ingredients assembled, let’s begin making this Candy Corn Colored Citrus Pound Cake

In a large bowl, use a hand blender or stand mixer to cream together the softened butter and sugar.

Blend in the vanilla and eggs, one at a time.

Beat well, and slowly blend in the milk.

In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients and stir well to combine.

Spoon approximately 1½ cups of the uncolored batter into the bottom of a bundt pan that has been sprayed liberally with baking spray. Smooth the batter evenly around the pan. Freeze until ready to add another color.

To a medium bowl, add approximately 3 cups of the remaining batter along with the orange zest, orange juice, orange extract and orange gel food color. Stir well to combine. Spoon the orange batter evenly over the original layer of pound cake and smooth. Freeze until the ready to add another color.

In a medium bowl, add lemon zest, lemon juice, lemon extract and yellow gel color to the remaining batter. Stir well to combine.

Spoon the yellow layer of pound cake batter evenly over the orange layer and smooth.

Bake in a preheated 350-degree oven for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 15 minutes and then turn it out onto a serving plate to cool completely. Once completely cooled, sprinkle the cake liberally with confectioner’s sugar.

Slice and serve with ice cream, whipped cream, and candy corn candy (if desired). Cover and refrigerate any uneaten Candy Corn Colored Citrus Pound Cake for up to 4 days.

Candy Corn Colored Citrus Pound Cake with Confectioner's Sugar Dusting | Kudos Kitchen by Renee

For additional Halloween tricks and treats I’ve shared here on Kudos Kitchen (from creepy to cute), please click on the following titles;

Freaky Frankenstein Rice Cereal Halloween Treat

Deliciously Gory Brain Food Jello

Jack-O-Lantern Caramel Apples

Twice Baked Potato Graves

Candy Corn Colored Citrus Pound Cake Recipe | Kudos Kitchen by Renee

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Candy Corn Colored Pound Cake without Candy Corn Candy
Candy Corn Colored Citrus Pound Cake
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 
The colors of this candy corn colored citrus pound cake were inspired by the iconic Halloween candy corn, but not by the taste!
Course: Dessert
Author: Renée - Kudos Kitchen
Ingredients
  • 1 pound 4 sticks butter, softened (I use salted butter, but feel free to use unsalted)
  • cups granulated sugar
  • 7 eggs
  • 1 Tablespoon pure vanilla extract
  • ½ cup milk
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • cups all-purpose flour
  • 1 teaspoon orange zest
  • 1 teaspoon orange juice
  • 1 teaspoon orange extract
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon extract
  • orange gel food color
  • yellow gel food color
  • baking spray
  • bundt pan
  • whipped cream optional
  • candy corn optional
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Gradually add the eggs, one at a time, and the vanilla extract.
  4. Slowly blend in the milk until thoroughly combined. Set aside.
  5. In another large bowl, whisk together the baking powder, salt, and all-purpose flour.
  6. Add the flour mixture in thirds to the butter and egg mixture, using a spatula or wooden spoon to stir to combine.
  7. Spray a bundt pan liberally with baking spray.
  8. Spoon approximately 1½ cups of the pound cake batter into the bottom of the prepared bundt pan. Freeze while preparing the colored batter.
  9. In a medium bowl, add approximately 3 cups of the batter along with the orange zest, juice, orange extract and a few drops of the orange gel food color. Stir well, adding more gel color if desired.
  10. Spoon the orange batter evenly over the cream colored layer and return to the freezer while preparing the yellow batter.
  11. In a medium bowl, add the lemon zest, lemon juice, lemon extract and a few drops of the yellow gel food color to the remaining batter. Stir well, adding more gel color if desired.
  12. Spoon and smooth the yellow batter evenly over the orange layer.
  13. Bake in a preheated 350-degree oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
  14. Cool the cake for 20 minutes and then invert it onto a serving platter to cool completely.
  15. Once completely cool, dust the cake liberally with confectioner's sugar.
  16. Slice and serve with whipped cream, ice cream, and candy corn (if desired).
Recipe Notes

Tools and equipment:

Hand mixer or stand mixer
spatula or wooden spoon
2 large bowls
2 medium bowls
gel food color (orange and yellow)
bundt pan
baking spray
rasp for zesting citrus
measuring spoons
measuring cups
whisk

Candy Corn Colored Citrus Pound Cake | Kudos Kitchen by Renee

I hope you’ve enjoyed this recipe for Candy Corn Colored Citrus Pound Cake as much as I’ve enjoyed bringing it to you. Should you have any questions regarding this, or anything else you see on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my pleasure to get an answer to you just as soon as I possibly can.

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Until we eat again, I hope you have a delicious day!

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