I’ve always loved the bright, tangy flavor of mandarins, and recently I found myself with a small pile of them that needed to be used fast. That’s when I decided to bake a Mandarin Orange Pound Cake Recipe, and let me tell you—it was a game-changer!
The cake is soft, moist, and packed with citrusy goodness. I loved how the zest and juice brighten up every bite. After making it, I knew this would become a favorite in my kitchen for any season.
You can also enjoy a Creamy Lemon Ricotta Orzo with Garlic Roasted Chickpeas Recipe as a fresh, tangy side dish to complement citrusy desserts like this pound cake.
Ingredients
Here’s what you’ll need to make this delicious pound cake. I’ll share a few tips so you get the best results.
For the Cake:
- 1-1/2 cups all-purpose flour – provides the perfect structure for a tender cake. Sifting helps prevent lumps.
- 2 teaspoons baking powder – ensures the cake rises evenly.
- 1/4 teaspoon salt – enhances the sweetness and balances flavors.
- 1/2 cup (1 stick) butter, room temperature – makes the cake rich and tender; don’t use melted butter.
- 1 cup granulated sugar – for sweetness; you can adjust slightly if you like it less sweet.
- 2 large eggs – add moisture and help with the cake’s structure.
- 2 tablespoons mandarin orange zest – gives a strong citrus aroma; always use fresh zest.
- 1/2 cup freshly squeezed mandarin orange juice – adds juicy flavor and keeps the cake moist.
- 1/2 cup sour cream – makes the cake extra soft and tender.
For the Drizzle:
- 1 cup confectioners’ sugar – forms a smooth, sweet glaze.
- 4–6 tablespoons freshly squeezed mandarin juice – adjust for desired drizzle consistency.
- 1 tablespoon mandarin orange zest – for a fresh citrus garnish.
Note: Serves 10 slices
Variations
If you want to tweak this recipe, here are some options:
- For a dairy-free version, swap butter with coconut oil and sour cream with coconut yogurt.
- To make it sugar-free, use a granulated sugar substitute and powdered erythritol for the glaze.
- Add flavor boosters like a teaspoon of vanilla extract or a tablespoon of finely chopped crystallized ginger.
- Toss in 1/2 cup of chopped walnuts or macadamia nuts for crunch. You might also pair it with a savory dish like Crispy Cabbage Pie with Dill Cream Sauce Recipe for a balanced brunch menu.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
Equipment You Need
- Standard loaf pan (8-1/2 x 4-1/2 inches) – for shaping the cake.
- Stand mixer or hand mixer – makes creaming butter and sugar easier.
- Medium mixing bowl – to whisk dry ingredients.
- Small bowl – for mixing the drizzle.
- Cooling rack – ensures the cake cools evenly.
How to Make Mandarin Orange Pound Cake Recipe?
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C) and lightly grease your loaf pan with cooking spray. This prevents the cake from sticking and ensures even baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This helps the leavening distribute evenly and keeps the cake light.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter and sugar until smooth and fluffy. Add eggs one at a time, then mix in the orange zest, juice, and sour cream. This combination gives the cake a soft, moist texture.
Step 4: Combine Wet and Dry
Gradually fold in the dry ingredients until fully incorporated. Avoid overmixing; otherwise, the cake can turn dense.
Step 5: Bake the Cake
Pour the batter into the prepared pan and bake for 50–60 minutes. Check doneness with a toothpick; it should come out clean. Let the cake cool on a rack before glazing.
Step 6: Prepare the Drizzle
Mix confectioners’ sugar and mandarin juice in a small bowl. Adjust for desired consistency, then pour over the cooled cake. Sprinkle extra zest for a bright finish.
Additional Tips for Making This Recipe Better
- I like to let the cake cool completely before drizzling to prevent the glaze from sliding off.
- I often zest the oranges directly into the mixing bowl to capture all the fragrant oils.
- I use room temperature butter and eggs to ensure the batter mixes evenly and produces a tender crumb.
- If I want an extra citrus punch, I add a bit more zest to the glaze.
How to Serve Mandarin Orange Pound Cake Recipe?
Serve slices on a simple white plate to let the orange color pop. I often add a few fresh mandarin segments on the side for a vibrant look. Dusting a little extra confectioners’ sugar or adding a sprig of mint makes it visually appealing. This cake pairs wonderfully with a cup of tea or coffee.
Nutritional Information
Here’s a quick idea of what you’re enjoying in each slice:
- Calories: ~280 per slice
- Protein: 4g
- Carbohydrates: 38g
- Fat: 12g
Make Ahead and Storage
Storage: I keep the cake in an airtight container at room temperature for up to 3 days.
Freezing: You can wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: I like to warm slices in the microwave for 15–20 seconds for that fresh-baked feel.
Why You’ll Love This Recipe?
This cake is a must-try, and here’s why:
- It’s easy to make, even if you’re new to baking. I appreciate how straightforward the steps are.
- The citrus flavor is bright, fresh, and naturally sweet.
- You can customize it with nuts, dairy-free options, or sugar substitutes.
- It’s perfect for breakfast, dessert, or an afternoon snack.
- It stores well, so I can enjoy it for several days without losing moisture.
Mandarin Orange Pound Cake Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease your loaf pan with cooking spray. This prevents the cake from sticking and ensures even baking.
- In a medium bowl, whisk together the flour, baking powder, and salt. This helps the leavening distribute evenly and keeps the cake light.
- In a large bowl, beat butter and sugar until smooth and fluffy. Add eggs one at a time, then mix in the orange zest, juice, and sour cream. This combination gives the cake a soft, moist texture.
- Gradually fold in the dry ingredients until fully incorporated. Avoid overmixing; otherwise, the cake can turn dense.
- Pour the batter into the prepared pan and bake for 50–60 minutes. Check doneness with a toothpick; it should come out clean. Let the cake cool on a rack before glazing.
- Mix confectioners’ sugar and mandarin juice in a small bowl. Adjust for desired consistency, then pour over the cooled cake. Sprinkle extra zest for a bright finish.
Notes
- I like to let the cake cool completely before drizzling to prevent the glaze from sliding off.
- I often zest the oranges directly into the mixing bowl to capture all the fragrant oils.
- I use room temperature butter and eggs to ensure the batter mixes evenly and produces a tender crumb.
- If I want an extra citrus punch, I add a bit more zest to the glaze.