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Mandarin Orange Pound Cake Recipe
Ben Carraoli

Mandarin Orange Pound Cake Recipe

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, and let me tell you—it was a game-changer! The cake is soft, moist, and packed with citrusy goodness.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. This helps the leavening distribute evenly and keeps the cake light.
  3. 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.
  4. Gradually fold in the dry ingredients until fully incorporated. Avoid overmixing; otherwise, the cake can turn dense.
  5. 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.
  6. 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.