Moist & Flavorful Tangerine Pound Cake: Your Easy Winter Baking Essential

There’s nothing quite like the aroma of freshly baked cake filling your kitchen, especially when it carries the bright, sweet scent of tangerines. This easy recipe for a tangerine pound cake delivers a delightful balance of sweet and fresh flavors, making it an absolute must-try during the colder months. When winter rolls around, and tangerines are at their peak juiciness, this simple yet elegant loaf cake truly shines. Prepare to fall in love with its intensely fragrant tangerine flavor, which ensures every slice is wonderfully moist and tender – a true comfort for tea time or any time you crave a little sunshine in your day.

Perfect for those cozy afternoons, this citrus-infused pound cake is not just a treat for the taste buds but also a feast for the senses. Its inviting golden hue and delicate crumb promise a luxurious experience. Forget overly complicated baking projects; this recipe is designed for simplicity without sacrificing an ounce of flavor or texture. Get ready to bake a stunning tangerine loaf cake that will impress your family and friends, all with minimal effort.

Why This Tangerine Pound Cake Stands Out: Super Moist and Fruity Perfection

This isn’t just any cake; it’s a celebration of winter’s finest produce. When tangerines are at their best, bursting with juicy sweetness, this recipe transforms them into a truly unforgettable dessert. Imagine a cake so soft it practically melts in your mouth, infused with a fragrant tangerine essence that is refreshing but never overwhelmingly tart. It’s the perfect companion to a steaming cup of coffee for a sweet afternoon pick-me-up, or you can serve it warm as a sophisticated dessert after a meal, perhaps with a dollop of fresh whipped cream or a scoop of vanilla ice cream. The secret to its incredible moistness and tender crumb lies in a clever combination of ingredients that ensure a consistently perfect result every time.

Many traditional pound cakes can sometimes lean towards the drier side, but this tangerine loaf cake breaks that mold. Its exceptional moisture comes from the generous use of tangerine juice and the addition of yogurt, which also contributes to a lighter texture than a solely butter-based cake. The natural sugars and acids from the tangerines work harmoniously with the other ingredients, creating a cake that remains soft and flavorful for days. This makes it an ideal choice for entertaining, as you can bake it in advance and still serve a perfectly fresh-ttasting treat. The bright citrus notes uplift the richness of the butter and sugar, creating a harmonious flavor profile that is both comforting and invigorating.

Essential Ingredients for Your Perfect Tangerine Loaf

Crafting a truly exceptional pound cake starts with understanding the role each ingredient plays. This recipe balances classic pound cake components with fresh twists to achieve its signature moist and tender texture. Here’s a closer look at what you’ll need and why:

• Butter and Yogurt: A “normal” pound cake typically relies heavily on butter for its richness and texture. In this recipe, we strategically substitute part of the butter with yogurt. This brilliant swap not only helps to create a noticeably moister cake but also results in a slightly “skinnier” profile, without compromising on flavor or tenderness. The lactic acid in the yogurt also helps tenderize the gluten in the flour, contributing to that desirable soft crumb. Ensure both are at room temperature for smooth mixing and a uniform batter.
• Eggs: Eggs are crucial for structure, emulsification, and moisture in any cake. They bind the ingredients together, provide lift, and add to the rich flavor. Using large eggs ensures consistency in the recipe’s balance. Like butter and yogurt, eggs should be at room temperature to incorporate easily into the batter, preventing curdling and promoting an airy texture.
• Sugar: Beyond sweetness, sugar plays multiple roles. It helps retain moisture, tenderizes the cake by interfering with gluten development, and contributes to the beautiful golden-brown crust through caramelization. Granulated sugar is perfect for this recipe, dissolving easily into the creamed butter.
• Self-Rising Flour: This convenient ingredient comes pre-mixed with leavening agents (baking powder) and salt, simplifying the baking process. It provides the necessary structure and lift for the cake. If you don’t have self-rising flour, don’t worry! You can easily make your own by combining all-purpose flour with baking powder and a pinch of salt (see our tips section for precise measurements).
• Salt: A small but mighty ingredient, salt doesn’t just add its own flavor; it enhances all the other flavors in the cake, particularly the sweetness of the sugar and the brightness of the tangerine. It balances the taste profile, preventing the cake from being one-dimensionally sweet.
• Tangerine Juice: This is the star of our show! Freshly squeezed tangerine juice infuses the cake with its characteristic slightly citrusy, sweet, and fragrant flavor. It’s essential for both moisture and the vibrant taste. You’ll need about 3 medium-sized tangerines to yield the required amount of juice for this recipe. Using fresh juice makes all the difference compared to bottled alternatives.

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

Baking this delightful tangerine pound cake is a straightforward process, but paying attention to each step will ensure a perfect result every time. Follow these detailed instructions to create a wonderfully moist and tender cake.

Step 1: Prepare for Success (Pre-Baking)

Success in baking often begins with thorough preparation. First, preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). This ensures the oven is at the correct temperature when the cake goes in, promoting even baking. Next, meticulously butter your cake tin (a 6-inch / 14 cm loaf tin is ideal). Don’t just wipe; really get into the corners and seams with a generous layer of butter to prevent sticking. Measure and weigh all your ingredients in advance. This practice, known as “mise en place,” streamlines the process and minimizes errors. Critically, make sure all your refrigerated ingredients – butter, eggs, and yogurt – are at room temperature. This allows them to emulsify properly, creating a smooth, cohesive, and airy batter.

Step 2: Mixing the Heavenly Batter

In a large mixing bowl, begin by creaming the room-temperature butter until it’s light and fluffy. This typically takes about 2 minutes with an electric mixer on medium-high speed. Then, add the granulated sugar and continue mixing for another 2 minutes at high speed until the mixture is pale and airy. This creaming process incorporates air, which is essential for a light cake. Next, add the eggs one by one, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Pour in the tangerine juice and yogurt, mixing for just about a minute until combined. Finally, add the self-rising flour and salt. Mix at a low speed only until the dry ingredients are *just* incorporated into the wet ingredients. Overmixing at this stage can develop gluten too much, leading to a tough cake, so stop as soon as no streaks of flour remain.

Step 3: Filling the Pan & Baking Initiation

Once your batter is perfectly mixed, gently pour it into your generously buttered cake tin. To ensure the batter settles evenly into all corners and eliminates any large air pockets, gently tap the tin a few times on your counter. This helps create a uniform crumb. Carefully place the prepared cake tin into your preheated oven. Position it in the center rack for optimal heat distribution and even baking.

Step 4: The Perfect Finish (Baking & Cooling)

Bake the tangerine pound cake for approximately 40 minutes. Baking times can vary slightly depending on your oven, so keep an eye on it. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean and dry. Once baked, remove the cake from the oven and let it rest in the tin for 5 minutes. This brief resting period allows the cake to set and firm up slightly before unmolding. After 5 minutes, carefully loosen the edges with a knife if necessary, then invert the cake onto a wire rack to cool completely. Allowing it to cool fully on a wire rack prevents the bottom from becoming soggy due to trapped steam. Patience during cooling is key for the best texture!

Expert Tips & Tricks for the Best Tangerine Pound Cake

Achieving a perfectly moist, tender, and flavorful tangerine pound cake is easier with a few insider tips. These suggestions will help you elevate your baking game and ensure your cake is always a showstopper:

• Grease Your Cake Tin Thoroughly: Don’t skimp on this step! For easy removal and a beautifully intact cake, use about 1 tablespoon of soft butter. Use a pastry brush or your fingers to generously coat the entire inside surface of your loaf tin, paying special attention to the seams and corners. You can also lightly dust it with flour after buttering for extra assurance.
• Self-Rising Flour Substitute: If you don’t have self-rising flour on hand, you can easily make your own. For this recipe, combine 1 ⅔ cups (approximately 200 grams) of all-purpose flour with 2 teaspoons of baking powder and ¼ teaspoon of fine salt. Sift these ingredients together to ensure they are well combined before adding them to your wet ingredients.
• Room Temperature Ingredients are Key: This is a golden rule in baking! Ensure your butter, eggs, and yogurt are all at room temperature before you start mixing. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter that traps air better, resulting in a lighter and more tender cake with a finer crumb.
• Maximize Tangerine Juice Yield: To get the most juice from your tangerines, roll them firmly on your counter or cutting board with the palm of your hand for about 10-15 seconds before slicing and juicing. This technique helps break down the membranes inside the fruit, releasing more juice.
• Yogurt for a Lighter Touch: The substitution of some butter with yogurt isn’t just for moisture; it also makes the cake slightly less fat-heavy than a traditional pound cake. This means you can enjoy a delicious slice with a little less guilt!
• Consider a Tangerine Glaze: For an extra boost of flavor and a beautiful glossy finish, heat a few tablespoons of orange or tangerine jam in a small saucepan until it’s melted and brush it over the top of the cooled cake. Alternatively, a simple glaze made from powdered sugar and a little tangerine juice is always a winner.
• Handle with Care After Baking: When you remove the cake from the oven, avoid sudden movements or placing it in a cold environment too quickly. Rapid temperature changes can sometimes cause the cake to sink in the middle. Let it cool gradually as instructed.
• Ensure Even Batter Distribution: After pouring the batter into the cake tin, tap the tin gently on the counter several times. This helps the batter settle and spread evenly into all corners of the pan, preventing air pockets and ensuring a uniform bake.
• Don’t Overmix the Batter: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour too much, which can lead to a dense, chewy, and tough cake rather than the desired tender crumb.
• Add Tangerine Zest for Intense Flavor: For an even more pronounced tangerine flavor, grate the zest of one or two tangerines and add it to the butter and sugar mixture at the beginning of the process. The oils in the zest will infuse wonderfully throughout the cake.

Frequently Asked Questions (FAQ)

Can I use oranges instead of tangerines?

Absolutely! Oranges make a fantastic substitute, and your easy tangerine pound cake will simply become a delicious orange cake instead. The flavor profile will be slightly different – oranges tend to be a bit sweeter and less intensely fragrant than tangerines, but still wonderful. You’ll typically need about 1 to 1 ½ medium oranges to get the same amount of juice (approximately 75 ml or ⅓ cup) as 3 tangerines. Adjust the quantity based on the juiciness of your oranges.

How should I store this Tangerine Pound Cake?

• Counter Storage: Store any leftover cake in an airtight container or tightly wrapped in plastic wrap at room temperature on the counter for up to three days. This helps maintain its moistness and prevents it from drying out.
• Avoid the Refrigerator: Generally, pound cakes, especially those without cream cheese frosting or fresh fruit fillings, should not be stored in the refrigerator. The cold air tends to dry out the cake and can make its texture tough.
• Freezing for Longer Storage: For longer preservation, you can freeze a fully cooled tangerine pound cake for up to one month. Wrap the entire loaf or individual slices tightly in plastic wrap, then place them in an airtight freezer bag or container. To enjoy, let it defrost at room temperature for several hours or overnight.

What kind of yogurt is best for this recipe?

For the best results in this tangerine pound cake, we recommend using plain, full-fat yogurt. The full-fat variety contributes to a richer flavor and maintains the desired moistness and tender texture. Greek yogurt can also be used, but since it’s thicker, you might want to thin it slightly with a tablespoon or two of milk or extra tangerine juice to achieve a similar consistency to regular yogurt, ensuring it blends smoothly into the batter.

Can I add tangerine zest to the cake?

Yes, and we highly recommend it! Adding tangerine zest is an excellent way to amplify the citrus flavor and fragrance of your pound cake. The zest contains essential oils that provide a more intense, aromatic punch. Simply grate the zest of one or two tangerines (being careful to only get the orange part, not the bitter white pith) and add it to the bowl with the butter and sugar when you begin creaming. This allows the oils to infuse throughout the entire batter, resulting in a wonderfully fragrant cake.

More Delightful Loaf & Bundt Cake Recipes to Explore

If you loved this easy tangerine pound cake, you’re in for a treat! Discover more fantastic recipes to satisfy your sweet cravings, perfect for any occasion or season.

📖 Recipe

VIDEO

RECIPE CARD

Tangerine Cake

Andréa

Indulge in this irresistible tangerine pound cake, a perfect blend of sweet and fresh flavors. Best enjoyed during winter when tangerines are at their peak juiciness, this cake promises a moist, tender, and incredibly fragrant treat.

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 and Sweet Baking

Cuisine Dutch

Servings 8 slices

Calories 319 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
• loaf / pound cake tin 6 inches / 15 cm

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 115 grams butter , room temperature
• ▢ 2 eggs , size L
• ▢ 200 grams self-rising flour
• ▢ 200 grams sugar
• ▢ ⅛ teaspoon salt
• ▢ 75 ml tangerine juice , about 3 tangerines
• ▢ 125 ml yogurt

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

• ▢
  Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
• ▢
  Halve the tangerines and juice them. You’ll need about 3 tangerines for ⅓ of cups tangerine juice (75 ml).
• ▢
  Measure and weigh all your ingredients. Ensure they are at room temperature.
• ▢
  Generously grease the loaf cake tin with butter, getting into all corners and seams.

Prepare your batter

• ▢
  In a large bowl, cream the room-temperature butter with an electric mixer until light and fluffy (about 2 minutes).
• ▢
  Add the sugar to the creamed butter and mix on high speed for another 2 minutes until pale and airy.
• ▢
  Add the eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the bowl sides.
• ▢
  Pour in the tangerine juice and yogurt, mixing for 1 minute until just combined.
• ▢
  Add the self-rising flour and salt to the bowl. Mix at low speed only until the ingredients are just mixed and no dry streaks remain. Do not 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 in the preheated oven.

Bake the easy tangerine pound cake

• ▢
  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 the tin for 5 minutes. Then, carefully loosen the edges and invert the cake onto a wire rack.
• ▢
  Allow the cake to cool completely to room temperature on the wire rack before slicing and serving.

Notes

• Be sure to grease your cake tin well for this cake. Use 1 tablespoon of butter. Brush your cake tin with butter (make sure to brush the seams and corners). Now you can easily remove the cake from the mold after baking.
• In this recipe, self-rising flour is used. If you don’t have it you can also use 1 ⅔ cup all-purpose flour and 2 teaspoons baking powder, plus ¼ teaspoon salt.
• Use all the ingredients at room temperature, to get an airy, smooth cake.
• To get as much mandarin juice when you squeeze from the tangerines, roll them out under your hand a few times on the worksheet. The juices will come free and it results in more juice.
• Because some of the butter is substituted with yogurt, this cake is less fat.
• Heat some orange/tangerine jam in a pan and brush the top with it for a beautiful glaze.
• When you take the cake from the oven, put it down carefully. And don’t put it away too cold too quickly. Otherwise, your cake can collapse. 
• When you put the batter into the cake tin, tap the bottom a few times on the counter, so the batter will spread evenly and get into the corners, preventing air pockets.
• For an extra burst of flavor, add the zest of one or two tangerines to the butter and sugar mixture.

Nutrition

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

Keyword tangerine cake, pound cake recipe, citrus cake, winter dessert, moist cake, easy baking

Tried this recipe?

Let us know how it was!