Mandarin Orange Pound Cake

Name: Mandarin Orange Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs; 2 tablespoons mandarin orange zest; 1/2 cup freshly squeezed mandarin orange juice; 1/2 cup sour cream; 1 cup confectioners’ sugar (for glaze); 4–6 tablespoons freshly squeezed mandarin orange juice (for glaze); 1 tablespoon mandarin orange zest (for garnish)

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Moist, bright, and bursting with citrus flavor, this Mandarin Orange Pound Cake is a sweet escape into seasonal baking. With the fresh juice and zest of mandarins folded into the batter and drizzled over the top, it delivers a tender crumb and tangy glaze that feels both refreshing and indulgent. Whether you’re looking to use up leftover oranges or wow your guests with a unique loaf cake, this recipe is simple to make and packed with natural sweetness and aroma. Perfect for spring brunches, afternoon tea, or a light dessert, this pound cake is your go-to for citrus-infused comfort.

Why You’ll Love This Mandarin Orange Pound Cake

This mandarin orange pound cake isn’t just flavorful — it’s a smart solution for leftover fruit and a crowd-pleaser at any table. The recipe combines classic baking staples with fresh, zesty ingredients to create a cake that’s:

Moist and fluffy: Thanks to sour cream and fresh orange juice.
Naturally sweet: The mandarins provide a bright, citrusy flavor without overpowering sweetness.
Perfect for all seasons: Ideal for spring and summer, yet cozy enough for cooler months.
Easy to make: No fancy techniques, just straightforward baking.

Whether you’re an experienced baker or a weekend whisker, this recipe is simple, delicious, and sure to be a repeat in your kitchen.

Ingredients for Mandarin Orange Pound Cake

For the Cake:

All-Purpose Flour: The structural base of the pound cake, giving it its classic density.
Baking Powder: Adds lightness and ensures the loaf rises properly.
Salt: Enhances all the flavors and balances the sweetness.
Butter: Provides richness, flavor, and a tender crumb.
Granulated Sugar: Sweetens the cake and helps create a golden crust.
Eggs: Bind the ingredients and add moisture and richness.
Mandarin Orange Zest: Adds concentrated citrus aroma and flavor throughout.
Fresh Mandarin Orange Juice: Infuses the cake with natural sweetness and tang.
Sour Cream: Makes the crumb moist and tender while adding subtle tanginess.

For the Drizzle:

Confectioners Sugar: Smooth and sweet, perfect for making a glossy citrus glaze.
Fresh Mandarin Juice: Brings brightness and zesty acidity to the drizzle.
Mandarin Zest (for garnish): Adds visual appeal and a pop of fresh citrus scent.

Ingredient Substitutions and Dietary Options

Greek Yogurt Instead of Sour Cream: A protein-rich, slightly tangy substitute that mimics the same texture.
Coconut Oil Instead of Butter: For a dairy-free twist and a hint of tropical flavor.
Gluten-Free Flour Blend: Use a 1:1 baking blend for a gluten-free version without sacrificing structure.
Tangerines or Clementines: Swap in other small citrus fruits if mandarins aren’t available — each brings a slightly different citrus profile.
Honey Citrus Glaze: Replace powdered sugar with honey and a splash of juice for a naturally sweetened glaze.

How to Make Mandarin Orange Pound Cake

Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease or line an 8.5 x 4.5-inch loaf pan with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl or stand mixer, beat butter and granulated sugar until light and fluffy — about 2-3 minutes.
Add Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Add the mandarin zest, mandarin juice, and sour cream. Mix until just combined.
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Stir on low speed until just incorporated, taking care not to overmix.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Prepare the Drizzle
In a small bowl, whisk together confectioners sugar with 4–6 tablespoons of fresh mandarin juice until smooth and pourable.
Drizzle and Garnish
Once the cake is cool, pour the glaze evenly over the top. Garnish with additional mandarin zest. Slice and serve.

Baker’s Tips for the Best Mandarin Pound Cake

Use Room-Temperature Ingredients: This ensures better mixing and a smoother batter.
Zest Before Juicing: It’s easier and more efficient to zest whole mandarins before cutting.
Don’t Overmix: Overworking the batter can lead to a dense, rubbery texture. Mix just until combined.
Check for Doneness: Insert a toothpick in the center — it should come out clean or with dry crumbs.
Control the Glaze: For thicker glaze, use less juice; for thinner, add more juice. Drizzle once the cake is fully cooled.

Serving Suggestions and Recipe Variations

Serve with Fresh Fruit: Mandarin segments, strawberries, or blueberries make a bright and refreshing topping.
Add Dark Chocolate Chips: For a bold flavor twist, mix in ½ cup of chocolate chips before baking.
Top with Whipped Cream or Yogurt: A dollop on each slice adds richness and balance.
Make It Mini: Pour batter into mini loaf pans for perfect gifting or single servings (adjust baking time).
Storage: Store at room temperature for 2–3 days or refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months, tightly wrapped.

The Seasonal Magic of Mandarins in Baking

Mandarins aren’t just a snackable winter fruit — they bring brightness, moisture, and natural sweetness to baked goods. In this Mandarin Orange Pound Cake, they transform a traditional loaf into a refreshing twist on citrus desserts. Whether you’re baking in spring, winter, or anytime you have extra citrus on hand, this cake celebrates seasonal ingredients and homemade comfort. And with its simple process and vibrant flavor, it’s a perfect entry point into fruit-forward baking.

Wrapping It Up: A Citrus Loaf to Remember

Whether you’re a citrus lover or just looking to try something fresh and flavorful, this Mandarin Orange Pound Cake delivers everything you could want in a dessert. It’s simple to make, deeply aromatic, and packed with vibrant flavor from real mandarin oranges. The soft crumb, glossy drizzle, and zesty finish make it a standout on any dessert table — or the perfect treat for an afternoon pick-me-up.

Don’t let those extra mandarins go to waste. Turn them into a delicious homemade cake that feels like sunshine in every slice. Bake it once, and you’ll be hooked.

Frequently Asked Questions (FAQs)

1. Can I use canned mandarin oranges instead of fresh ones?

Fresh mandarins are highly recommended for this recipe because they provide bold citrus flavor and vibrant zest, which canned varieties typically lack. However, in a pinch, you can use canned mandarin segments for the juice (drained and blended), but skip the zest or substitute with orange or tangerine zest.

2. How do I store Mandarin Orange Pound Cake?

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. To freeze, wrap individual slices or the entire loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

3. Can I double this recipe for a crowd?

Absolutely! This recipe can be doubled and baked in two loaf pans or one large bundt pan. Just be sure to adjust the baking time—start checking around the 60-minute mark for doneness if using a bundt pan. Don’t forget to increase the glaze accordingly for full coverage.

More Relevant Recipes

Apple Pumpkin Streusel Muffins: These warm, spiced muffins combine the cozy flavors of apple and pumpkin, topped with a crunchy streusel. They share a similar moist texture and seasonal citrus-sweet profile as the Mandarin Orange Pound Cake, making them perfect for fall baking lovers.
Apple Cider Layer Cake: This decadent cake is infused with apple cider, creating a flavor depth similar to citrus-based cakes. Its rich crumb and fall-inspired taste echo the sweet and tangy charm of Mandarin Orange Pound Cake while offering a festive twist.
Browned Butter Apple Spice Cake: With deep caramel notes from browned butter and the sweetness of spiced apples, this cake delivers a cozy, aromatic profile much like the Mandarin Orange Pound Cake. Ideal for fans of fruit-forward desserts with a rustic, homemade touch.

Mandarin Orange Pound Cake – Best Moist Citrus Cake

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