Deliciously Moist & Easy Tangerine Pound Cake: Your Ultimate Winter Citrus Loaf

This incredibly easy recipe for a tangerine pound cake offers a delightful balance of sweet and fresh flavors, making it an absolute joy to bake and savor. Perfect for cozy tea times or as a bright dessert, this simple citrus cake stands out with its pronounced tangerine flavor, ensuring every slice is wonderfully moist and tender. There’s no better time to bake this luscious loaf than in the depths of winter, when tangerines are at their peak juiciness and flavor, promising an unparalleled culinary experience.

Experience the Zest: A Super Moist and Fruity Tangerine Cake

Indulge in a truly delightful winter treat with this exceptional tangerine pound cake recipe. Crafted during the season when tangerines are most vibrant and succulent, this cake boasts a tender crumb and an intoxicatingly fragrant citrus aroma. It’s an ideal companion for your afternoon coffee or tea, transforming a simple break into a moment of pure bliss. Serve it warm with a dollop of whipped cream, and it elevates into an elegant, satisfying dessert after any meal.

What makes this cake so special? It’s not just “fruity”; it’s *supermoist* and bursting with a refreshing tangerine essence that’s perfectly balanced – bright and invigorating without being overly tart or overpowering. This gentle citrus profile makes it universally appealing and an incredibly easy dessert to whip up, even for novice bakers. The secret to its incredible moisture lies in a clever twist on the traditional pound cake formula, which we’ll explore further.

The Magic of Tangerines in Baking

Tangerines, with their smaller size, looser peel, and often sweeter, less acidic flavor compared to oranges, are a hidden gem for baking. When in season – typically from late fall through winter – their juice is more abundant and their aroma more intense, translating into a superior flavor in your baked goods. This cake fully leverages these qualities, infusing every bite with that distinct, delicate citrus punch that only fresh tangerines can provide. Beyond their delicious taste, tangerines also bring a touch of brightness and a beautiful aroma that will fill your kitchen.

What is a Pound Cake, and Why This Tangerine Version is Special?

Traditionally, a pound cake gets its name from its original recipe calling for a pound of each of its main ingredients: flour, butter, sugar, and eggs. This classic ratio creates a dense, rich, and wonderfully satisfying cake. However, our tangerine pound cake takes this tradition and gently redefines it for a modern palate, focusing on achieving ultimate moisture and tenderness while introducing a fresh, fruity twist.

Instead of relying solely on butter, this recipe cleverly incorporates yogurt. This simple substitution not only contributes to a lighter texture and a touch of tang that complements the tangerine beautifully but also reduces the overall fat content, making it a slightly “skinnier” option without sacrificing an ounce of flavor or its signature moistness. The yogurt works wonders in creating an incredibly soft and tender crumb, making this tangerine loaf cake truly unforgettable.

[feast_advanced_jump_to]

Key Ingredients for Your Perfect Tangerine Pound Cake

Achieving a perfectly moist and flavorful tangerine pound cake begins with understanding the role of each ingredient. Here’s a closer look at what you’ll need and why they’re important:

• Butter and Yogurt: As mentioned, a traditional pound cake relies heavily on butter. In this updated recipe, we strategically substitute a portion of the butter with creamy yogurt. This not only makes the cake feel a little lighter but, crucially, enhances its moisture content, resulting in an incredibly tender and velvety crumb. The slight tang from the yogurt also beautifully complements the sweetness of the tangerine. Ensure both are at room temperature for smooth incorporation.
• Eggs, Sugar, Self-Rising Flour: These are the pillars of any classic pound cake. Eggs bind the ingredients, add richness, and help with leavening. Sugar sweetens the cake and contributes to its moistness by retaining moisture. Self-rising flour, a convenient blend of all-purpose flour and leavening agents (baking powder and salt), ensures a consistent rise and tender texture. If you don’t have self-rising flour, a simple substitution can be made (see tips below).
• Salt: A small pinch of salt is a non-negotiable ingredient in baking. It doesn’t make the cake salty but rather enhances all the other flavors, particularly the sweetness of the sugar and the brightness of the tangerine, creating a more well-rounded and complex taste.
• Tangerine Juice: The star of the show! Freshly squeezed tangerine juice infuses the cake with its unique, subtly sweet, and aromatic citrus flavor. You’ll typically need the juice from about 3 medium-sized tangerines to get the required amount. For an extra punch of flavor and aroma, you can also consider adding some finely grated tangerine zest to the batter.

🔪 Step-by-Step Guide: How to Prepare Your Easy Tangerine Pound Cake

Baking this tangerine pound cake is a straightforward process, but following these steps carefully will ensure a perfect result every time. Precision and preparation are key!

Step 1: Get Everything Ready (Preparation is Key!)

Start by preheating your oven to 350 degrees Fahrenheit (180 degrees Celsius). This ensures the oven is at the correct temperature when your batter is ready, promoting an even bake. Next, prepare your cake tin (a 6-inch / 14 cm loaf pan is ideal). Generously butter the entire inside surface of the tin – don’t forget the corners and seams! This crucial step prevents the cake from sticking and makes for easy removal later. Finally, measure and weigh all your ingredients. It’s vital that your butter, eggs, and yogurt are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter and a lighter, airier cake.

Step 2: Crafting the Perfect Batter

In a large mixing bowl, beat the room temperature butter until it’s light and fluffy, which usually takes about 2 minutes with an electric mixer. This process incorporates air, contributing to the cake’s texture. Then, gradually add the sugar and continue mixing on high speed for another 2 minutes until the mixture is pale and creamy. Add the eggs one by one, mixing well after each addition until fully incorporated – this ensures the batter remains emulsified and smooth. Next, pour in the freshly squeezed tangerine juice and the room temperature yogurt, mixing for just about a minute until combined. Finally, gently fold in the self-rising flour and salt. Mix on low speed, only until the ingredients are *just* combined. Overmixing the flour can develop the gluten too much, leading to a tough cake.

Step 3: Into the Tin and Oven

Carefully pour the prepared tangerine pound cake batter from the bowl into your well-greased cake tin. To ensure the batter spreads evenly and fills all the corners, gently tap the tin a few times on your counter. This also helps to release any trapped air bubbles. Once settled, place the tin into your preheated oven and bake for approximately 40 minutes.

Step 4: Bake, Cool, and Enjoy!

The cake is done when a wooden skewer or toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it rest in the tin for about 5 minutes. This brief resting period allows the cake to firm up slightly, making it easier to handle. After 5 minutes, carefully loosen the edges and invert the cake onto a wire rack to cool completely. Cooling on a rack ensures air circulates around all sides, preventing the bottom from becoming soggy. Resist the urge to slice into it too soon, as cooling allows the flavors to meld and the structure to set.

Baking Secrets & Pro Tips for Your Tangerine Pound Cake

• Mastering the Grease: Properly greasing your cake tin is paramount for easy release. Use about 1 tablespoon of softened butter. Don’t just swipe it on; meticulously brush it into every seam, corner, and crevice. You can even dust lightly with flour after buttering for extra assurance.
• Self-Rising Flour Alternative: If you don’t have self-rising flour on hand, it’s an easy fix! For this recipe, you can substitute 1 ⅔ cups (approximately 200 grams) all-purpose flour mixed with 2 teaspoons of baking powder and a generous pinch of salt. Sift them together to ensure even distribution.
• The Room Temperature Rule: This isn’t just a suggestion; it’s a golden rule for baking pound cakes. Room temperature butter creams smoothly with sugar, incorporating air for a light texture. Room temperature eggs and yogurt emulsify seamlessly into the batter, preventing curdling and resulting in a homogenous, airy mix. Plan ahead and take your cold ingredients out of the fridge at least 30 minutes to an hour before you start baking.
• Maximizing Tangerine Juice: To extract the most juice from your tangerines, firmly roll them back and forth on your countertop a few times before slicing and juicing. This breaks down the internal membranes, releasing more liquid. A citrus reamer or juicer works best.
• The Yogurt Advantage: As highlighted, replacing some butter with yogurt significantly reduces the cake’s fat content without sacrificing moisture. This makes for a slightly healthier, yet equally indulgent, treat.
• Enhancing Flavor with Glaze: For an extra layer of tangerine goodness and a beautiful sheen, gently warm a few tablespoons of orange or tangerine jam (or even marmalade) in a small saucepan until it’s pourable. Brush this warm glaze over the top of the cooled cake. It adds sweetness, shine, and reinforces the citrus flavor.
• Gentle Handling Post-Bake: Once out of the oven, handle the hot cake gently. Avoid moving it to a cold surface too quickly, as a sudden temperature shock can cause the cake to sink in the middle. Let it cool gradually on a wire rack.
• Even Batter Distribution: After pouring the batter into the loaf tin, tap the bottom of the tin firmly on the counter a few times. This helps the batter settle evenly, reaching all corners and removing any large air pockets, ensuring a uniform rise and beautiful shape.

Can I Use Oranges Instead of Tangerines?

Absolutely! While tangerines offer a unique subtle sweetness, oranges make a fantastic substitute, transforming this into a delicious orange pound cake. You’ll typically need the juice from about 1 to 1½ medium oranges to achieve the same amount of liquid as 3 tangerines. You can also add some orange zest for an even more pronounced citrus aroma and flavor.

Storage and Freshness Tips

To keep your tangerine pound cake tasting fresh and delicious for as long as possible, follow these simple storage guidelines:

• Countertop Storage: Store any leftover cake in an airtight container or wrap it tightly in plastic wrap. Kept at room temperature on the counter, it will stay fresh and moist for up to three days.
• Avoid the Refrigerator: Generally, pound cakes, especially those without a perishable filling or frosting, do not fare well in the refrigerator. The cold air tends to dry them out and can alter their texture, making them dense or crumbly.
• Freezing for Later: This cake freezes beautifully! Once completely cooled to room temperature, wrap the entire loaf (or individual slices) tightly in plastic wrap, then an additional layer of aluminum foil, or place it in an airtight freezer-safe container. It can be frozen for up to one month. To enjoy, simply let it defrost at room temperature for several hours or overnight.

Serving Suggestions for Your Tangerine Cake

This versatile tangerine pound cake can be enjoyed in many ways. While perfect on its own, here are a few ideas to elevate your experience:

• Simple & Classic: A slice with a cup of hot tea or coffee is always a winner.
• Dessert Delight: Warm a slice slightly and serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a berry compote for an elegant dessert.
• Breakfast or Brunch: A slice of this fruity loaf makes a wonderful addition to a breakfast or brunch spread, alongside fresh fruit and yogurt.
• Gifting: Wrapped beautifully, a homemade tangerine pound cake makes a thoughtful and delicious gift for friends, family, or neighbors during the winter months.

📖 Recipe: Easy & Moist Tangerine Pound Cake

VIDEO TUTORIAL

RECIPE CARD

Tangerine Pound Cake

Andréa

This recipe for tangerine pound cake is wonderfully sweet and fresh. It’s at its best when made in winter, utilizing mandarins (tangerines) at their juiciest. A truly moist and tender citrus loaf, perfect for any occasion.

5 of 24 votes

Print Recipe
Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Sweets, Dessert, Sweet Baking

Cuisine Global, Winter

Servings 8 slices

Calories 319 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature by 30 °F / 20 °C.
• Standard loaf / pound cake tin (approximately 6 inches / 15 cm)
• Electric mixer (handheld or stand mixer)
• Mixing bowls
• Citrus juicer or reamer

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 115 grams butter , at room temperature
• ▢ 2 large eggs , at room temperature
• ▢ 200 grams self-rising flour
• ▢ 200 grams granulated sugar
• ▢ ⅛ teaspoon salt
• ▢ 75 ml fresh tangerine juice , from about 3 tangerines
• ▢ 125 ml plain yogurt, at room temperature
• ▢ 1 tablespoon butter, for greasing the tin

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Preparation Steps

• ▢
  Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
• ▢
  Halve the tangerines and juice them to obtain approximately ⅓ cup (75 ml) of fresh tangerine juice. You’ll need about 3 tangerines.
• ▢
  Measure and weigh all your ingredients, ensuring butter, eggs, and yogurt are at room temperature for best results.
• ▢
  Generously grease your loaf cake tin with butter, making sure to coat all sides and corners.

Mixing the Batter

• ▢
  In a large bowl, cream the room temperature butter until it is light and fluffy, about 2 minutes with an electric mixer.
• ▢
  Gradually add the sugar to the creamed butter and mix on high speed for another 2 minutes until the mixture is pale and well combined.
• ▢
  Add the eggs one at a time, mixing well after each addition until fully incorporated before adding the next.
• ▢
  Pour in the tangerine juice and yogurt, and mix for about 1 minute until just combined.
• ▢
  Add the self-rising flour and salt to the bowl. Mix on low speed, just until the flour is incorporated and the batter is smooth. Be careful not to overmix.
• ▢
  Pour the batter evenly into the prepared cake tin. Tap the tin gently on the counter a few times to spread the batter and remove air bubbles. Place it into the preheated oven.

Bake and Cool

• ▢
  Bake for 40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean and dry.
• ▢
  Remove the cake from the oven and let it stand in its tin for 5 minutes. Then, gently loosen the edges with a knife if needed and carefully remove the cake from the tin.
• ▢
  Transfer the cake to a wire rack and let it cool completely to room temperature before slicing and serving.

Notes

• Greasing your tin thoroughly: Use 1 tablespoon of softened butter to brush every part of your cake tin, including seams and corners. This ensures easy removal of the cake after baking, preventing it from sticking.
• Self-rising flour substitute: If you don’t have self-rising flour, you can easily make your own. For this recipe, combine 1 ⅔ cups (200g) all-purpose flour with 2 teaspoons of baking powder and a pinch of salt. Sift them together for even distribution.
• Room temperature ingredients: For the best texture and an airy, smooth cake, ensure all cold ingredients (butter, eggs, yogurt) are at room temperature before mixing. This helps them combine properly, creating a more uniform batter.
• Maximizing tangerine juice: To get the most juice from your tangerines, roll them firmly under your hand on a countertop a few times before cutting and juicing. This releases the internal juices more effectively.
• Lighter option with yogurt: By substituting some of the butter with yogurt, this cake becomes less dense and slightly lower in fat, while still maintaining incredible moisture and tenderness.
• Optional glaze: For an extra layer of flavor and shine, warm some orange or tangerine jam in a pan until it’s slightly runny. Brush this over the top of the cooled cake.
• Cooling the cake: When you take the cake from the oven, place it down carefully and allow it to cool gradually on a wire rack. Avoid exposing it to sudden cold, as this can cause the cake to collapse in the center.
• Even batter distribution: After pouring the batter into the cake tin, tap the bottom of the tin a few times on the counter. This helps the batter settle evenly and ensures it gets into all the corners, leading to a beautifully shaped loaf.

Nutrition Information

Calories: 319kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 74mgSodium: 163mgFiber: 1gSugar: 27gVitamin A: 458IUVitamin C: 3mg

Keywords tangerine cake, pound cake, citrus cake, moist cake, easy recipe, winter baking, loaf cake, tangerine dessert

Tried this recipe?

Let us know how it was!