This easy recipe for an easy tangerine pound cake is sweet and fresh at the same time. A lovely and simple tangerine cake, perfect for tea time. You're going to love the tangerine flavor, which makes sure this cake is moist and tender. And of course, this loaf cake is best made in winter, when the tangerines are the juiciest.
Super moist and fruity cake
A delicious recipe for winter when the tangerines are at their best. You can eat it as a sweet treat with coffee or as a dessert after a meal (warm with perhaps a little whipped cream). This cake is soft and got a fragrant tangerine smell. Supermoist and fruity. The fruit used in this easy tangerine pound cake is refreshing, but not too citrusy. Therefore it's a perfect and easy dessert to make.
Jump to:
- Butter and yogurt. A "normal" pound cake contains four important ingredients: flour, butter, sugar, and eggs. In this recipe, part of the butter is substituted with yogurt to give a skinnier and moist cake.
- Eggs, sugar, self-rising flour: the three ingredients that are the main ingredients (besides the butter) in a pound cake.
- Salt: by adding just a bit of salt, the cake got a bit more flavor.
- Tangerine juice: this gives this easy tangerine pound cake a slightly citrus flavor. You'll need about 3 tangerines for this recipe.
🔪 How to prepare the easy tangerine pound cake?
Step 1 prepare everything in advance. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius). Butter a cake tin (6 inches / 14 cm). Measure and weigh all your ingredients for the tangerine pound cake. Make sure everything is at room temperature.
Step 2: Prepare your batter. In a bowl mix the butter until it's fluffy, about 2 minutes. Then add the sugar and mix for another 2 minutes at high speed. Add the eggs, one by one. Pour the tangerine juice and yogurt into the bowl and mix for another minute. Then add the self-rising flour and salt and mix at low speed until everything is just mixed.
Step 3 put the batter in the tin. Pour the tangerine pound cake batter from the bowl into the cake tin. Tap the tin a few times on the counter so that it's well spread. Put into the oven and bake for 40 minutes.
Step 4 bake the cake and remove the mold. Take the cake out of the oven and let it stand for 5 minutes. Then remove the cake and let it cool down on a wire rack.
- Be sure to grease your cake tin well before baking this tangerine pound 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 flour and 2 teaspoons baking powder.
- 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.
- When you take the cake from the oven, put it down carefully. And don’t put it away too cold. 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.
Can I use oranges instead of tangerines?
Of course! Oranges would work perfectly and this easy tangerine pound cake would become an orange cake instead. You’ll need about 1 / 1 ½ orange to get the same amount of juice.
- Store leftover cake in an airtight container or tightly wrapped in a plastic wrap on the counter for three days.
- Don’t store a cake in the refrigerator.
- You can also freeze a fully cooled cake for up to one month. Make sure to store it in an airtight container, while wrapped in plastic. Let it defrost at room temperature.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
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
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
Ingredients you need per step are listed below the step in Italic
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.
- Grease the cake tin with butter.
Prepare your batter
- Mix in a bowl the butter until it is fluffy (about 2 minutes).
- Add the sugar and mix for another 2 minutes.
- Add the eggs one at a time (just add the second if the first is incorporated), while continuing to mix.
- Pour the mandarin juice and yogurt and mix for 1 minute.
- Mix in a bowl the flour and salt and mix at low speed until the cake is just mixed.
- Pour the batter into the cake tin and put it in the oven.
Bake the easy tangerine pound cake
- Bake for 40 minutes, until a pin you stick in the center of the cake will come out clean and dry.
- Let stand for 5 minutes in the form, then lose the edges and remove the cake from the tin.
- Let it cool to room temperature.
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 flour and 2 teaspoons baking powder.
- 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.
- When you take the cake from the oven, put it down carefully. And don’t put it away too cold. 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.
michele says
Perfect timing for this delicious recipe! I just bought a five pound bag of tangerines and was wondering what to do with them!
Fran says
I've been looking for a recipe to bake this week, so I tried this! Love this tangerine flavor!
Emily Flint says
You don't see tangerine recipes that much, but this looks delicious! I'm pretty sure it won't last long at my house!
Sue says
Tangerine - what a unique flavor in a pound cake!
Patrice | Cardamom Magazine says
This pound cake looks delicious! I've never baked with tangerines before but I do find that yogurt makes it nice and moist.
Christie says
This looks absolutely amazing!
Jess says
I absolutely love mandarins. Amazing flavor in the cake!
Chef Dennis says
Yum! This Tangerine cake make me crave! Ican't wait to go to my kitchen and check if ingredients are available. Thanks for sharing!
Saif says
I've heard good things about Tangerine Cake but I never tried one. I am glad to find this recipe.
Lauren Gardiner says
This was incredible! Will be making again for sure!! <3
Helen at the Lazy Gastronome says
This cake is wonderful! The yogurt really works - and the cake is moist and so full of flavor. I absolutely love the flavor of the tangerine. Saving this one!
Nora says
Yum! I love using yogurt in baking! And in combination with tangerine juice it's simply divine! Thanks for another awesome recipe!
DK says
I never knew tangerines and pound cake would make such a good combination! I love this sweet and moist cake!
nancy says
such a delicious and fragrant cake. it came out really moist and made my day and morning!!