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.

Mandarin Orange Pound Cake – Best Moist Citrus 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)

Description

This Mandarin Orange Pound Cake is a moist, fluffy loaf infused with the bright, zesty flavor of fresh mandarins. With a tangy citrus glaze on top, it’s the perfect seasonal dessert that’s easy to make and irresistibly delicious.

Ingredients

Scale

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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Instructions

Preheat oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with cooking spray or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in mandarin zest, mandarin juice, and sour cream until combined.
Gradually add the dry ingredients to the wet mixture and stir until just incorporated. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together confectioners’ sugar and 4–6 tablespoons mandarin juice until smooth. Adjust consistency as needed.
Drizzle glaze over the cooled cake and sprinkle with additional mandarin zest.
Slice and serve.

Notes

Ensure all ingredients are at room temperature for the best mixing results.
Use freshly squeezed mandarin juice for the best flavor.
Store cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate or freeze slices individually.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 29g
Sodium: 140mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg