Welcome, sweets lovers! My name is Chef and today I am excited to share with you my secret recipe for Tangerine Sour Cream Pound Cake. What makes this cake special? Well, let me tell you: it’s all about the tangerine! By using tangerine zest and juice, we are able to infuse this classic pound cake with a burst of citrus flavor that will have your taste buds dancing in delight.
But that’s not all. The addition of sour cream helps to keep the cake moist and tender, while the use of all-purpose flour ensures a fluffy texture. It’s an expert balance of ingredients that has taken me years to perfect, but I am finally ready to share it with you.
Whether you are looking for a dessert to impress guests at your next dinner party or simply seeking a sweet treat for yourself and your loved ones, this recipe is sure to delight. So, get ready to whip up a tangerine sour cream pound cake that’s so delicious you’ll be begging for seconds – and thirds!
Why You’ll Love This Recipe
Are you a fan of sour cream pound cake? Do you love the taste of tangerines and want to incorporate this citrus fruit in your baked goods? Then, you’ll absolutely adore this tangerine sour cream pound cake recipe!
Not only is this cake recipe simple and easy to follow, but it’s also incredibly delicious. The combination of the tangy sour cream and sweet tangerine zest creates a tantalizing burst of flavors with every bite. Trust me, your taste buds will be pleasantly surprised and your guests will be begging for more!
Plus, this recipe has a secret ingredient that elevates the flavors to a whole new level. Maple tangerine sour cream glaze! Yes, you read that right. The combination of maple syrup and tangerine juice creates an irresistible glaze that is both sweet and tangy. Once you drizzle this glaze on top of the cake, it takes it to another dimension.
This cake recipe is perfect for any occasion; from weekend brunch with friends and family to special events like weddings or birthdays. You can even use it as a base for other desserts like trifle or bread pudding.
With minimal preparation time and simple ingredients that can easily be found in your kitchen pantry, this tangerine sour cream pound cake recipe will be your new go-to dessert recipe! I promise you won’t regret trying this mouth-watering cake recipe!
Here are the ingredients you will need to make this delectable Tangerine Sour Cream Pound Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temp (2 sticks)
- 3 cups granulated sugar
- 6 eggs, room temp for at least 30 mins
- 1 cup sour cream, room temp (8 ounces)
- Zest from two tangerines
- Juice from one tangerine
Maple Tangerine Sour Cream Pound Cake Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- Juice from one tangerine
- Zest from one tangerine
Be sure to gather and prepare all of your ingredients before starting the recipe. It is essential for cakes that your butter and eggs are at room temperature for optimal results.
The Recipe How-To
Now that we’ve covered the ingredients, let’s move on to the fun part: baking a delicious tangerine sour cream pound cake! Follow these simple steps to create your own mouth-watering dessert.
Step 1: Prepare Your Ingredients
Before beginning your recipe, ensure that all of your ingredients are measured and ready to use. Bring the eggs, unsalted butter and dairy sour cream to room temperature (about 30 minutes) before starting to ensure optimal texture.
Step 2: Preheat the Oven
Preheat your oven to 350°F and generously grease your bundt pan with unsalted butter by thoroughly coating it. This will help prevent sticking and make it easier to remove from the pan later.
Step 3: Mix Your Dry Ingredients
In a large bowl, whisk together 3 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 2 teaspoons of kosher salt. Set aside.
Step 4: Cream Your Butter and Sugar
In a separate bowl, combine two sticks (1 cup) of softened unsalted butter, 2 cups of granulated sugar, and the zest of one tangerine. Beat mixture with an electric mixer or stand mixer on medium-high speed until light and fluffy. This should take about three minutes.
Step 5: Add in Your Wet Ingredients
Reduce the speed of your mixer to medium-low before adding 6 large eggs one at a time. Be sure each egg is fully mixed in before adding the next.
Now, in another smaller glass bowl or measuring cup mix together 1/4 cup of freshly squeezed tangerine juice, 1/4 cup of dairy sour cream and 2 teaspoons of vanilla extract.
Step 6: Combine Dry and Wet Mixtures
Next, add half of your dry mixture to your wet mixture and beat on low until just combined. Then, pour in the tangerine sour cream mixture, beating again until just combined.
Finally, add in the rest of the flour mixture and beat again until just combined.
Step 7: Pour the Mixture into Cake Pan
Pour in batter and smooth the top with a spatula. Give the pan a few raps on the countertop to be sure there are no air bubbles trapped in cake mixture.
Step 8: Bake Your Pound Cake
Place your bundt pan on middle oven rack and bake at 350°F for about one hour or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
Once done baking, let the pound cake in pan cool for 10 minutes before removing it from pan. Then transfer fragile cake to a wire rack and let cool completely.
Substitutions and Variations
Greetings, dear readers! In this section, I will talk about the different delicious and creative ways to experiment with the Tangerine Sour Cream Pound Cake recipe.
Firstly, for those of you who want a healthier version of this cake, you can replace some of the butter with olive oil or swap all-purpose flour with cake flour to make it lighter. You could also use a sugar substitute like stevia instead of granulated sugar, which will give your cake a less sweet taste, but still keep the same texture.
If you’re feeling like mixing things up in terms of flavors, you can try adding some juice from mandarin oranges along with the tangerine juice to give it more depth, or drizzle some maple syrup on top before serving for an added sweetness. You could even mix up the decorations by placing fresh tangerine slices or zest on top of the powdered sugar glaze.
For those not fond of sour cream, you can use tangerine yogurt instead for a tangy and creamy taste that complements the zesty flavor of tangerines. Furthermore, if you’re wanting something a bit different from a classic pound cake shape, try baking it in a bundt pan instead! This way your cake will have an entirely different appearance and may just become the star of your dessert table.
Finally, for all my fellow lemon lovers out there – feel free to switch up the recipe entirely by substituting the tangerine zest with lemon zest and using lemon juice instead! Not only is this yet another delicious option so it will give you even more options for making mouthwatering desserts.
Until next time, experiment away dear readers!
Serving and Pairing
Ah, serving and pairing – the final and most delicious frontier of the tangerine sour cream pound cake recipe. Once you have mixed your cake ingredients well, poured them into your bundt pan, and baked the mixture to heavenly perfection, it is time to serve it up in style.
One approach is to dust your creation with a light layer of powdered sugar. Its delicate sweetness will offset the bold citrus flavors in the cake.
But if you want a contrast to the sweet notes in the cake, try drizzling some warm maple syrup over the top. This will create a transformative sweet and savory duo that will delight your taste buds.
As for pairings, my personal preference is freshly brewed coffee or loose leaf tea, although a chilled glass of milk would also do nicely. You can also consider pairing it with some tangy tangerine juice, which will nicely complement the citrus flavors in the cake.
Or for an unexpected twist, try serving it with a dollop of fruity yogurt. Tangerine yogurt is particularly good with this recipe as it will amplify the citrusy flavor in every bite.
Finally, if you’re feeling like something truly indulgent, try serving up a slice of this cake on top of a bed of whipped cream with a touch of lemon juice and olive oil drizzled on top. The creaminess will add moisture without thinning out your batter resulting in one deliciously gummy pound cake.
In any case, the serving and pairing possibilities for this tangerine sour cream pound cake are nearly endless. But one thing is certain – once you taste this delightful creation, you won’t need any more convincing that it’s worth trying again and again!
Make-Ahead, Storing and Reheating
As a busy chef, I understand the importance of having recipes that can be made ahead of time and stored for future use. For this Tangerine Sour Cream Pound Cake recipe, you can easily make the cake ahead of time and store it properly for future use.
To make ahead, simply bake the pound cake as instructed and let it cool completely to room temperature. Once cooled, wrap the cake tightly with plastic wrap to ensure it stays fresh. You can then store it in an airtight container or resealable bag for up to 3 days at room temperature or up to 1 week in the refrigerator.
If you plan on storing the cake in the freezer for an extended period, it’s important to make sure it’s wrapped properly to avoid freezer burn. I recommend wrapping the pound cake tightly with plastic wrap first, then wrapping it with aluminum foil. This double-wrapping technique will help keep moisture inside and freezer burn outside.
When reheating the Tangerine Sour Cream Pound Cake, there are a few different methods you can choose from depending on your preference. If you have time, let the cake sit out at room temperature for an hour before slicing and serving. This will allow the moisture to redistribute throughout the cake and make it taste fresh again.
Alternatively, you can heat up individual slices in the microwave for about 15-20 seconds on a microwave-safe plate or pop them in a toaster oven for a couple of minutes until warm. If you want to serve the entire Tangerine Sour Cream Pound Cake warm, I suggest wrapping it in foil and placing it in a preheated oven at 350°F (175°C) for about 10 minutes.
Overall, this Tangerine Sour Cream Pound Cake recipe is perfect for making ahead of time and storing for later use. By following these simple tips for storing and reheating, you can enjoy this delicious dessert whenever you please!
Tips for Perfect Results
Now, let me share with you some tips and tricks to achieve the perfect Tangerine Sour Cream Pound Cake:
1. Don’t overmix the batter. Overmixing can cause the cake to be tough and dense. Mix until just combined for a tender and moist crumb texture.
2. Use room temperature ingredients. All ingredients should be at room temperature before mixing to ensure that they blend together smoothly and evenly.
3. Sift dry ingredients. Sifting the flour, baking soda, baking powder, and salt together will remove any lumps and ensure that they are evenly distributed in the mixture for a uniform texture.
4. Add sour cream last. To prevent the batter from curdling, add the sour cream last after all other ingredients have been mixed together.
5. Grease the bundt pan properly. Be sure to grease the entire pan well, including all its crevices, to prevent sticking or tearing when removing the cake from the pan.
6. Bake at the right temperature and time indicated in the recipe. Every oven is different, so make sure to test your cake at close intervals as it bakes.
7. Let cool completely before slicing. Allow your cake to cool completely on a wire rack before slicing it to preserve its shape and texture.
8. Dust with powdered sugar only when ready to serve. Sprinkle powdered sugar over each slice of tangerine sour cream pound cake just before serving to keep it looking picture-perfect!
Following these tips will ensure that your Tangerine Sour Cream Pound Cake turns out beautifully every time – moist, tender crumb, subtly tangy tangerine flavor- leaving everyone wanting more!
As you are getting ready to bake this delicious Tangerine Sour Cream Pound Cake recipe, you may come across some questions or doubts. Is it possible to substitute some of the ingredients? Can I use a different pan? How long will the cake last in the fridge? Don’t worry, we’ve got you covered! Let’s take a look at some frequently asked questions and find the answers to make sure you achieve perfect results every time.
What does adding sour cream to a cake mix do?
Incorporating sour cream into a cake recipe contributes to a soft and delicate texture by providing moisture while also preserving the thickness of the batter. This makes for a cake with a tender and fine crumb that isn’t overly dense.
What causes a pound cake to be gummy?
Are you experiencing gummy streaks in your pound cake? One of the reasons could be that the butter and sugar were creamed too quickly and excessively. As a result, the cake rises and collapses quickly while cooling, leaving behind dense and gummy spots. It’s essential to avoid increasing the mixer’s speed beyond medium to prevent this from happening.
Does sour cream change the flavor of a cake?
According to Samantha Seneviratne, who wrote The Joys of Baking: Recipes and Stories for a Sweet Life, the addition of a certain ingredient can enhance the taste of baked goods by adding a mild sourness, while the presence of fat can provide a desirable degree of softness and richness that makes cakes tender.
Why did my sour cream pound cake fall?
Finding the right balance of moisture in cakes is crucial. When a cake doesn’t have enough moisture, it may cave in the center. Conversely, excess moisture, especially in humid surrounding, can cause a cake to rise too quickly and then collapse during baking. This is because ingredients like flour can attract additional moisture, resulting in a cake that can’t hold its structure.
In conclusion, this tangerine sour cream pound cake recipe is truly a game-changer in the world of desserts. With its moist texture and citrusy flavor, this cake is sure to leave your taste buds wanting more. As you make this recipe, keep in mind the importance of following the instructions carefully and making any necessary substitutions or variations to cater to your personal preferences.
By using top-quality ingredients like sour cream, tangerine zest, and vanilla extract, you can take this classic pound cake recipe to the next level. Whether you’re hosting a dinner party or just looking for a sweet treat to enjoy on your own, this tangerine sour cream pound cake is guaranteed to impress.
So what are you waiting for? Give this recipe a try and see for yourself why it’s become a staple in the dessert world. Remember, the key to perfecting any recipe is practice and patience. So don’t be discouraged if it doesn’t turn out perfectly on your first try – with a little bit of effort and determination, you’ll have a delicious and crowd-pleasing cake in no time!
TANGERINE SOUR CREAM POUND CAKE Recipe
- for the cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened
- 6 eggs
- 1 cup sour cream
- 2 tablespoons grated tangerine zest (from about 8 tangerines)
- 1 teaspoon vanilla extract
- for the glaze
- 1/2 cup juice, tangerine
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 2 cups powdered sugar, sifted
- To make the cake.
- 1. Position a rack in the center of the oven and heat the oven to 325 degrees. Coat the inside of a tube pan with nonstick baking spray or butter.
- 2. Sift together the flour, baking soda and salt into a medium bowl.
- 3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), cream the butter on medium speed until light and fluffy, about 3 minutes.
- 4. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each. Add the dry ingredients, 1 cup at a time, mixing well after each addition. Scrape the sides of the bowl.
- 5. Mix the sour cream, tangerine zest and vanilla together in a small bowl with a fork or small whisk. Add to the batter and mix until smooth. Fill the prepared tube pan with the batter and smooth the surface with an offset spatula. Bake for 45 minutes, then rotate the cake and bake for an additional 30 minutes, or until the top of the cake is cracked and golden brown and a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a cooling rack for 45 minutes.
- 6. Invert the cake onto a cooling rack set on top of a baking sheet, to catch any glaze drippings. The cake should still be a little warm to the touch.
- To make the first glaze.
- Mix 1/4 cup of the tangerine juice, the lemon juice and granulated sugar together in a small bowl. Using a pastry brush, pain the entire surface of the cake with this clear glaze, continuing until all the glaze has been used. Let the cake cool completely, about 1 hour.
- To make the second glaze.
- 1. Whisk together the powdered sugar and the remaining 1/4 cup of tangerine juice in a bowl. Let sit at room temperature for 10 minutes.
- 2. Pour the glaze very slowly over the top of the cake, so it drips down the sides. Leave the cake uncovered until the glaze sets, about 20 minutes.
- 3. The cake can be stored, in a cake box or under a cake dome, at room temperature for up to three days; the unglazed cake can be wrapped well in plastic wrap and frozen for up to two months.
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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.