Best Tangerine Pound Cake Recipes

TANGERINE SOUR CREAM POUND CAKE

Steps:

• 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.

TANGERINE POUND CAKE

Steps:

• 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.

MAPLE-TANGERINE SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 325˚F. Prepare a 10-inch bundt or tube pan by spraying very generously with non-stick cooking spray. Or use 4 paper mini-loaf bakeware measuring 2.5" wide X 7" long X 1.8" high like I did which don't need any prepping at all. In a small bowl, whisk together the baking soda and flour and set aside.
• In a large mixing bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together. I ran my mixer on the second speed for 5 minutes to set up the butter and sugar since my butter was a little cold, and then ran it on high for 7 minutes. It should turn lighter in color when ready. Add the orange zest and mix for another 2 minutes. Add the sour cream, vanilla extract, and maple extract, and mix until completely incorporated.
• Alternate the dry ingredients with one egg at a time, and mix into the batter. Pour the mixture into the prepared pan(s), place on a baking sheet (just in case any runs over), and bake for 1 hour 20 minutes for the larger pans, or 1 hour 10 minutes for the smaller paper bakeware. When done, the top of the cake should feel springy to the touch, and a toothpick inserted into the middle of the cake should come out clean.

TANGERINE POUND CAKE

Steps:

• Heat oven to 350°F. 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(s). (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; 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; remove from pan(s) to wire rack. Cool completely, about 2 hours.