Tangerine Pound Cake Recipe – Fluffy, Zesty Treat
The tangerine pound cake recipe I have for you today is like no other. It’s the perfect dessert to savor all year round, but especially during citrus season when tangerines are at their peak. This recipe is a combination of everything you could want in a pound cake – buttery, moist and flavorful, but with a unique twist of bright tangerine flavor that just dances on your tongue.
It’s made with common pantry ingredients – butter, sugar, flour, eggs – as well as tangerine juice and zest. The aroma that fills the kitchen when baking is happiness in a jar.
The beauty of pound cake is that it’s incredibly versatile. You can serve it plain with coffee or dress it up with fresh whipped cream and berries for a decadent dessert. While this recipe packs a ton of flavor on its own, it also pairs well with a drizzle of dark chocolate or a dollop of tangy sour cream to take things to the next level.
So go ahead and indulge in this delightful tangerine pound cake recipe! A slice of this moist and citrusy treat will keep you coming back for more.
Why You’ll Love This Recipe
My friend, let me tell you that you’re about to embark on a journey like no other. A journey filled with the sweet and tangy flavor of tangerines in a delicious pound cake. I understand that you might be hesitant to try something new, but trust me when I say, this is a dessert recipe you won’t regret trying.
Why will you love this recipe, you may ask? Well, my dear reader, let me break it down for you. Firstly, imagine biting into a moist, fluffy cake filled with the zesty aroma of tangerine. The citrusy flavor is perfectly balanced with just the right amount of sweetness to satisfy your taste buds.
Secondly, this recipe does not require any fancy equipment or complicated techniques. You can easily whip up this cake in just an hour using simple pantry ingredients like flour, sugar, eggs, and butter.
Lastly, if you’re a fan of rum or dark chocolate, this recipe offers variations that will take the flavor to the next level. Imagine indulging in a pound cake infused with dark chocolate or savoring every bite of a cake drizzled with tangerine-flavored rum sauce.
In conclusion, my dear friend, I urge you to give this tangerine pound cake recipe a try. It’s an easy dessert recipe that requires minimal effort but yields maximum flavor. Trust me when I say your taste buds will thank you for it.
Ingredient List
- Unsalted butter, room temperature, 2 1/2 cups
- Granulated sugar, 3 cups
- Large eggs, 5
- All-purpose flour, 3 cups
- Baking powder, 1 teaspoon
- Salt, 1/2 teaspoon
- Milk, 1/4 cup
- Grated tangerine peel, 4 teaspoons
- Tangerine juice, freshly squeezed, 1/2 cup
Optional Toppings for Garnish:
- Dark chocolate, grated or finely chopped, for topping
- Tangerine drizzle, for drizzling on top
This recipe is all around the tangerines. To make this delectable tangerine pound cake, you will need fresh and flavorful ingredients, finger-licking good! Regular pantry items include unsalted butter, granulated sugar, large eggs, all-purpose flour, baking powder, salt and milk. However, to bring in the tangerines into play, we need freshly squeezed tangerine juice and grated tangerine peel. If you like toppings that speak to your soul (and taste buds), grate or finely chop some dark chocolate for a simple yet lustrous finish. For an additional layer of tanginess on your cake top it with sweet and zesty tangerine drizzle.
The Recipe How-To
Now, it’s time to get your hands dirty in the kitchen, as we walk through the recipe how-to of this Tangerine Pound Cake.
Step 1: Prep Ingredients
Before beginning any recipe, it’s crucial to prepare all ingredients according to their respective measurements. For this Tangerine Pound Cake, begin by preparing the following ingredients:
- 3 cups of all-purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of salt
- 2 cups of granulated sugar
- 1 cup (2 sticks) of unsalted butter, softened at room temperature
- 5 large eggs, at room temperature
- 1 tablespoon of grated tangerine zest
- 3 tablespoons of fresh tangerine juice
- 2 teaspoons of vanilla extract
- 1 cup of tangerine sour cream
Step 2: Preheat and Prepare Cake Pan
Preheat the oven to 325°F (165°C). Grease a standard bundt cake pan with butter or margarine and dust with flour, shaking off any excess.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda and salt until well combined.
Step 4: Cream Butter and Sugar
In a separate bowl, beat softened butter and sugar with an electric mixer on medium speed for about two minutes until thoroughly creamed. Scrape the sides and bottom of the bowl as needed.
Step 5: Add Tangerine Zest and Juice
Add grated tangerine zest and fresh tangerine juice to the butter-sugar mixture. Mix well for another minute until fully incorporated.
Step 6: Add Eggs One at a Time
Add eggs one at a time, beating well after each addition.
Step 7: Add Vanilla and Tangerine Sour Cream
Stir in vanilla extract and tangerine sour cream.
Step 8: Add Flour Mixture Gradually
Gradually add the flour mixture to the batter, mixing on low speed, until just combined. Be careful not to overmix the batter.
Step 9: Pour Batter into Cake Pan and Bake
Transfer the cake batter into the prepared bundt pan. Bake for 60-65 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
Step 10: Allow to Cool Before Serving
Once done, remove from oven and let cool in the pan for about 15 minutes before removing it onto a cooling rack. Serve cake once completely cool.
There you have it, your delectable Tangerine Pound Cake is ready!
Substitutions and Variations
Ah, the sweet joy of experimentation! There is no limit to the amount of creativity you can bring into this recipe. Some of the best things in life come from breaking traditions and trying out something new. That being said, here are some ideas for substitutions and variations that will add a delectable twist to your tangerine pound cake!
Firstly, let’s talk about the type of citrus fruit you can use. If you can’t find tangerines, that’s not a problem at all. You can easily swap them out for oranges, lemons or limes. Pick whichever citrus fruit you fancy and create a fresh twist on this classic dessert.
When it comes to flour alternatives, feel free to play around with different types of flour such as almond flour or coconut flour. Maybe even try using whole wheat flour for a healthier version – who knows, it might be just as delicious!
For those who want an extra kick of flavor or simply love to switch things up, consider adding poppy seeds, chopped nuts or even dark chocolate chips to your batter. Add in some rum for an extra boozy aroma – this will surely be a crowd-pleaser!
Now, let’s briefly discuss the use of margarine versus butter in our recipe. While both will work perfectly fine in the recipe, I do have to say that butter will give you that authentic homemade taste we all know and love.
Finally, if you’re really feeling adventurous, why not try making mini tangerine pound cakes instead? This way, you can have bite-sized goodies that are perfect for hosting your guests or even as an adorable gift for your loved ones.
In short, feel free to be creative and experimental with this recipe – there is no limit to the delightful variations you can come up with!
Serving and Pairing
Allow me to impart some knowledge on you, dear reader, about the serving and pairing of this heavenly Tangerine Pound Cake. This delightful dessert can stand beautifully on its own, yet it also pairs magnificently with a plethora of accompaniments.
Firstly, I implore you to serve this confectionary creation as a centerpiece at your next dinner party or family gathering, allowing guests to marvel at its golden hue and zesty aroma. Adorn the cake with minimalist decor; a simple dusting of powdered sugar or a drizzle of tangerine glaze will suffice.
Additionally, this cake is a match made in heaven with hot beverages such as tea or coffee – providing an indulgent afternoon treat. However, if you’re feeling particularly naughty, pair the cake with a generous splosh of rum-infused whipped cream. Trust me, it’s worth every calorie.
Alternatively, indulge in this cake as a breakfast or mid-afternoon snack with some freshly squeezed tangerine juice- the perfect refreshment to cut through the richness.
If you are serving guests that include those with dietary restrictions, consider serving it alongside vegan ice cream or coconut cream-based whipped cream.
Remember though – don’t be afraid to experiment! Get creative and try it with different fruits or even pair it with other desserts like buttermilk pie or poppy seed cake for a decadent combination that will leave your taste buds singing.
So whether you choose to indulge alone or share this citrusy delight over tea time catch-ups with loved ones, pairing the Tangerine Pound Cake is undeniably a delicious experience for all.
Make-Ahead, Storing and Reheating
When it comes to this delectable tangerine pound cake, there are a few options for those who wish to prepare it in advance or store it for later enjoyment.
If you need to make the cake ahead of time, you can whip up the batter and bake the cake a day or two before serving. Simply let the cake cool completely before wrapping it tightly in plastic wrap or aluminum foil. Place the wrapped cake in an airtight container or resealable plastic bag and store it at room temperature for up to 3 days.
When it’s time to serve, you can heat up individual slices in the microwave for about 10-15 seconds, depending on your microwave’s wattage. Alternatively, you can reheat the whole cake by placing it in a preheated 300°F oven for about 10-12 minutes. This will give the cake a warm, fresh-from-the-oven taste.
If you have leftover cake that you’d like to store for later use, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or resealable plastic bag. Stored properly, the cake will stay fresh in the fridge for up to 5 days.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then double-wrap it in aluminum foil. Place the wrapped cake in a resealable freezer bag and store it in the freezer for up to three months. When ready to eat, thaw the cake overnight in the fridge before bringing it back to room temperature and serving.
Whether you choose to make this tangerine pound cake ahead of time, store leftovers, or freeze it for future consumption, proper storage ensures that each bite is just as fluffy, moist and flavorful as when first baked.
Tips for Perfect Results
Creating a perfect tangerine pound cake requires precision and skill, and fortunately, I have some tips to help you achieve exactly that. When preparing this particular recipe, you want to carefully measure out all of your ingredients beforehand to ensure accuracy in your baking. One common mistake is to pack a cup of flour too tightly, leading to an incorrect ratio of dry ingredients. Instead, spoon the flour into the measuring cup and level it off with the back of a knife.
Another key element for a perfect tangerine pound cake is using fresh tangerine juice and zest. The natural oils and flavors from these citrus fruits add an extra dimension of depth that really elevates the dish. Be sure to zest only the outer layer of the tangerine, as the white pith underneath can add bitterness to your baked goods.
Once you’ve mixed all of your ingredients together and are ready to fill your loaf pan or Bundt cake mold, make sure not to overcrowd it. Too much batter in one pan can make it difficult for heat to circulate evenly throughout the cake. Consider splitting your batter into two pans if necessary.
During baking, avoid opening the oven door frequently to check on your cake or else you risk deflating it. Instead, use a toothpick or thin skewer to test for doneness – if it comes out clean when inserted into the center of the cake, then it’s done!
And finally, once your tangerine pound cake has finished baking, allow it to cool slightly before removing it from the pan. Run a knife along the edges to loosen any stuck edges first, then flip over onto a cooling rack. You’ll be able to enjoy its soft and moist crumb with just a hint of zesty tangerine flavor in every bite!
FAQ
Before we move on to the FAQ section of this tangerine pound cake recipe article, I would like to remind you that baking is a delicate art, and even with precise instructions, inconsistencies in ingredients or equipment may lead to unexpected results. Don’t worry if you encounter any difficulties while making this delicious treat, as I am here to guide you through every step of the process. So let’s address some common questions and concerns that may arise while preparing this mouth-watering tangerine pound cake.
Is a bundt cake the same as a pound cake?
Have you ever wondered about the contrast between a pound cake and a bundt cake? Despite any cake being adaptable into a bundt cake by utilizing a bundt pan to bake it, pound cakes are distinguished by their density. The traditional method of making a pound cake typified the usage of a pound of each of these ingredients: butter, sugar, eggs, and flour.
Why is my pound cake not moist?
Sometimes, when baking a cake, it may end up being dry. This can happen if it has been over-baked or if the ratio of flour to butter and sugar is off. To fix this issue, you can experiment with reducing the oven temperature or removing the cake a bit earlier to prevent it from becoming too dry.
What is Elvis Presley pound cake?
Pound cake was a special treat for Elvis, which he attributed to his friend Janelle McComb’s baking skills. The recipe for this cake was passed down to the Sterns by McComb in 1987, ten years after Elvis’s passing. As per the Sterns, McComb baked two loaves of this cake every Christmas and brought them to Graceland.
What can I do with too many tangerines?
If you’re a fan of tangerines, then these recipe ideas are sure to delight your taste buds. From savory chicken dishes with a tangy tangerine sauce to sweet strawberry creamsicle smoothies, there’s something for everyone. Try adding tangerines to your salads for a burst of flavor or incorporating them into your salsa for a twist on the classic dip. You can even use tangerines in your desserts, like in these delectable vanilla sugar cookies. The possibilities are endless with this versatile citrus fruit.
Bottom Line
In conclusion, this tangerine pound cake is a delightful treat that is perfect for any occasion. Its refreshing citrus flavor, combined with the rich and buttery texture, will leave your taste buds craving for more.
As a chef, I highly recommend you try making this cake recipe, as it is versatile and can be easily customized to your liking. You can even swap out the tangerine juice and zest for your favorite citrus fruits.
So what are you waiting for? Grab your apron and get baking! And don’t forget to share your creations with us. Happy baking!
Tangerine Pound Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 cup butter or 1 cup margarine, softened
- 1 tablespoon grated tangerine peel
- 1 teaspoon vanilla
- 5 eggs
- 1 cup milk
Tangerine-Rum Glaze
- 3/4 cup sugar
- 3 tablespoons butter or 3 tablespoons margarine
- 1/4 cup tangerine juice
- 2 tablespoons rum or 1 teaspoon rum extract
Instructions
- Heat oven to 350 degrees.
- Grease bottom and side of 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans with shortening; lightly flour.
- Mix flour, baking powder and salt; set aside.
- In large bowl, beat 2 1/2 cups sugar, 1 cup butter, the tangerine peel, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
- Beat on high speed 5 minutes, scraping bowl occasionally.
- Beat in flour mixture alternately with milk on low speed, beating just until smooth after each addition.
- Pour into pan. (If using fluted tube cake pan, place pan on cookie sheet.).
- Bake fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat 3/4 cup sugar, 3 tablespoons butter and the tangerine juice over medium heat, stirring frequently, until sugar is dissolved.
- Remove from heat and stir in rum.
- Immediately poke long skewer into top of baked cake at 1-inch intervals (about 20 times).
- Spoon glaze over cake, allowing glaze to soak into holes.
- Cool 20 minutes and remove from pan to wire rack.
- Cool completely, about 2 hours.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.