Remember those vanilla ice cream-filled orange ice pops from childhood? Perhaps you ran after the ice cream truck to order one or snacked on one straight from the freezer mid-afternoon during a scorching summer break day if your parents were in a good mood…
Well Martha Stewart is bringing back all those nostalgic flavors in a dessert that will melt in your mouth, not in your hands: Orange-Barley Pound Cake.
Portrait of Martha Stewart Credit: Getty Images / Roy Rochlin
Wouldn’t an orange-flavored pound cake be perfect for Easter? Jelly beans and Peeps, you have some serious competition…
In its classic form, pound cake is quite craveable, if you ask us. But in addition to the vanilla that harkens back to the ice cream filling of the creamsicle, there are three secrets that make this springy pound cake recipe stand out from the dessert table competition:
That barley flour also amps up the nutrition a bit. Per cup, barley flour offers 15 grams of fiber, compared to all-purpose flour’s 3 grams of fiber. That’s a pretty substantial difference, so even if you just have a slice or two of the pound cake, you’ll easily sneak in an extra gram or two of fiber. (Which, ICYMI, is something 95% of Americans fall short on.)
If you, too, think this sounds like a post-dinner winner, snag Stewart’s Orange-Barley Pound Cake recipe here. Then keep your sweet tooth satisfied with 20 more spring cake ideas.
Portrait of Martha Stewart Credit: Getty Images / Roy Rochlin
Portrait of Martha Stewart
Credit: Getty Images / Roy Rochlin
