Can I use canned mandarins instead of fresh ones?

Fresh mandarins are ideal for the best flavor and natural zest, but canned mandarins can work in a pinch. Be sure to drain them well and skip the zest, as you won’t get the same aromatic punch. Also, reduce the sugar slightly since canned mandarins are often packed in syrup.

How do I prevent the cake from becoming too dense?

To keep your Mandarin Cake light and airy, avoid overmixing the batter. Mix just until the ingredients are combined. Also, use fresh baking powder and ensure your eggs and sour cream are at room temperature for better integration and lift.

Can I freeze Mandarin Cake?

Yes, this cake freezes beautifully. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours. For best results, glaze the cake fresh after thawing.

Mandarin Cake – Best Moist Citrus Cake Recipe

Name: Mandarin Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Western
Ingredients: 1 ¾ cups all-purpose flour: provides structure and a tender crumb; 2 teaspoons baking powder: helps the cake rise; 1 cup granulated sugar: adds sweetness and promotes browning; 4 large eggs: provide richness and structure; ⅔ cup sour cream: keeps the cake moist and tender; 1 tablespoon grated mandarin zest: adds fragrant citrus aroma; 4 tablespoons mandarin juice (about 4 mandarins): infuses citrus flavor; ⅔ cup oil (sunflower or canola): keeps the cake soft and moist; 4 tablespoons mandarin juice (for glaze): base for the syrup; 1 tablespoon granulated sugar (for glaze): sweetens the glaze

Description

This light and fluffy Mandarin Cake is infused with fresh mandarin zest and juice, delivering a moist crumb and bright citrus flavor. Topped with a simple mandarin syrup glaze, it’s an easy, crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale

1 ¾ cups all-purpose flour: provides structure and a tender crumb
2 teaspoons baking powder: helps the cake rise
1 cup granulated sugar: adds sweetness and promotes browning
4 large eggs: provide richness and structure
⅔ cup sour cream: keeps the cake moist and tender
1 tablespoon grated mandarin zest: adds fragrant citrus aroma
4 tablespoons mandarin juice (about 4 mandarins): infuses citrus flavor
⅔ cup oil (sunflower or canola): keeps the cake soft and moist
4 tablespoons mandarin juice (for glaze): base for the syrup
1 tablespoon granulated sugar (for glaze): sweetens the glaze

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Instructions

Preheat oven to 350°F (180°C). Grease an 8-inch springform or round cake pan and line the bottom with parchment paper.
In a large bowl, mix the flour, baking powder, and 1 cup granulated sugar.
In a separate bowl, whisk together the eggs, sour cream, mandarin zest, mandarin juice (4 tbsp), and oil until well combined.
Pour the wet mixture into the dry ingredients and mix until fully incorporated. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
While the cake bakes, make the glaze by heating 4 tablespoons of mandarin juice with 1 tablespoon of sugar in a small saucepan over low heat until slightly thickened.
Once the cake is done, remove it from the oven and immediately prick the surface with a toothpick. Brush the warm glaze over the top.
Allow the cake to cool completely in the pan before serving or transferring to a serving plate.

Notes

Use fresh mandarins for best flavor — both juice and zest.
If using lemons instead of mandarins, add 2 extra tablespoons of sugar to the syrup.
Greek yogurt can be used instead of sour cream without affecting texture.
This cake stores well at room temperature in an airtight container for 3–4 days.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 90mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg