18 Jun Sunshine in Every Slice: Mandarine Pound Cake
Fresh, fragrant mandarin oranges are the star of this bright and citrusy pound cake. Bursting with flavour and perfectly moist, this cake is a delightful celebration of the citrus season. It’s straightforward, requiring just a handful of pantry staples and a burst of sunshine-like flavour from mandarin oranges.
Whether you’re looking for a simple afternoon treat or a delightful dessert to share with friends, this Mandarine Pound Cake is sure to impress. The fluffy cake is bursting with juicy mandarin flavour in every bite, a refreshing alternative to a traditional pound cake. So grab your mixing bowls and preheat your oven – it’s time to bake some sunshine!
Baking Up Citrus Bliss
This recipe elevates the classic pound cake with the vibrant flavours of mandarin oranges. Adding mandarin juice and zest ensures a well-rounded citrusy taste, while the simple ingredients and straightforward instructions make it perfect for bakers of all skill levels.
Ready to bake? Here’s what you’ll need:
Ingredients:
- mandarin juice
- zest of mandarin
- eggs
- vanilla extract
- flour
- caster sugar
- baking powder
- salt
- unsalted butter, softened
General Instructions:
- Preheat your oven to 180°C (350°F) and grease a loaf pan.
- Whisk together the eggs, mandarin juice, zest, and vanilla extract until well combined.
- In a separate bowl or using a stand mixer, combine the dry ingredients—flour, sugar, baking powder, and salt—and mix for 30 seconds on low speed.
- Slowly incorporate the softened butter in two batches with the mixer on low speed, alternating with the wet ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted into the centre comes clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Enjoy your sunshine-filled Mandarine Pound Cake dusted with powdered sugar, or drizzle it with a light mandarin glaze for an extra citrusy kick!
Frequently Asked Questions (FAQ) for Mandarin Pound Cake
Can I use a different type of citrus fruit?
Absolutely! Lemon, grapefruit, or even a combination of citrus fruits can be used instead of mandarin oranges. Just be sure to adjust the amount of juice and zest to your taste preference.
My cake isn’t rising properly. What could be wrong?
There are a few possibilities. Ensure your baking powder has not expired, and do not overmix the batter. Overmixing can lead to a denser cake.
Q: How long can I store this mandarin pound cake?
The cake can be stored at room temperature in an airtight container for up to 3 days.
Sunshine in Every Slice: Mandarine Pound Cake
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
This recipe elevates the classic pound cake with the vibrant flavours of mandarin oranges. Adding mandarin juice and zest ensures a well-rounded citrusy taste, while the simple ingredients and straightforward instructions make it perfect for bakers of all skill levels.
Ingredients
- 3 tablespoons mandarin juice
- 1 tablespoon grated zest of mandarin orange
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 13 tablespoons unsalted butter, softened
Instructions
- Preheat oven to 180°C (350°F) and grease a loaf pan.
- Whisk together eggs, mandarin juice, zest, and vanilla extract in a bowl.
- Mix the dry ingredients (flour, sugar, baking powder, salt) in a separate bowl for 30 seconds.
- With the low-speed mixer, incorporate the softened butter in two batches, alternating with the wet ingredients. Mix until just combined; don’t overmix.
- Pour batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted in the centre comes clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Enjoy!
Keywords: mandarin pound cake, mandarin cake
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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