When I was little, I believed my grandma had a secret superpower: she could turn anything and I mean anything into something delicious. Overripe bananas? Banana bread. That can of peaches hiding in the back of the pantry? Peach cobbler. But the real magic came every winter, right when the citrus boxes arrived from my aunt in Florida. And tucked among them? Glorious, glowing tangerines.
The first time she let me zest a tangerine for her famous Tangerine Pound Cake, I felt like I’d been trusted with gold dust. That fragrant zest filled the kitchen with sunshine, even on the gloomiest of days. This cake became a family tradition a citrusy hug baked into a bundt pan and now it’s yours to make, love, and share.
Table of Contents
Table of Contents
Why You’ll Love This Tangerine Pound Cake
Whether you need a bright dessert for Sunday brunch, something beautiful for the bake sale, or just a pick-me-up after a long day, this Tangerine Pound Cake is your girl. Moist, buttery, with a citrus punch and just the right touch of sweetness, it’s the kind of cake that doesn’t last long on the counter.
Here’s why it works like a charm:
- Super moist texture thanks to sour cream and fresh juice
- Packed with real tangerine flavor (zest + juice = flavor bomb)
- Keeps well (even better the next day, if it lasts!)
- Easy to slice, wrap, and share
- Makes your kitchen smell like a citrus grove 🍊
And yes Tangerine Pound Cake is not only pretty on a plate but seriously satisfying with coffee, tea, or a sneaky midnight fork.
Tangerine Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F. Grease a 10-inch bundt or loaf pan with butter and dust lightly with flour. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time. Stir in sour cream, tangerine juice, zest, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture. Mix until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Whisk together powdered sugar and tangerine juice for the glaze. Drizzle over cooled cake and sprinkle extra zest if desired.
Notes
Ingredients for Tangerine Pound Cake
You probably have most of these on hand, and the tangerines are the star of the show:
- 1 cup unsalted butter, room temp
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh tangerine juice (about 2 tangerines)
- 2 tablespoons tangerine zest
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons tangerine juice
- Optional: extra zest for sprinkling
How to Make Tangerine Pound Cake
Let’s bake this beauty in just a few steps:
1. Preheat and Prep
Preheat your oven to 325°F. Grease a 10-inch bundt or loaf pan with butter and dust lightly with flour. Set aside.
2. Cream Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy about 3-4 minutes. This is key to that soft texture in Tangerine Pound Cake.
3. Add Eggs and Flavor
Beat in eggs one at a time. Then stir in the sour cream, tangerine juice, zest, and vanilla extract. Your batter should smell amazing by now.
4. Mix Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry
Gradually add dry ingredients to the wet, mixing just until combined. Don’t overmix or your Tangerine Pound Cake could turn tough instead of tender.
6. Bake
Pour the batter into your pan and smooth the top. Bake for 55–65 minutes, or until a toothpick comes out clean. Cool for 15 minutes, then turn out onto a wire rack.
7. Glaze It Up
Whisk together the powdered sugar and tangerine juice. Drizzle over your cooled cake and finish with a touch of zest if desired.
Tips for Tangerine Pound Cake Success
Here’s what I’ve learned after baking way too many of these cakes:
- Fresh tangerines only. Don’t swap in bottled juice fresh is where the zing is.
- If your glaze is too thick, add more juice. Too thin? More sugar!
- Let the cake cool completely before glazing or the icing will melt away.
- Store in an airtight container for up to 5 days. It gets better overnight!
Want to make it fancier? Serve slices of Tangerine Pound Cake with whipped cream and a few candied orange peels. Instant showstopper.
A Little Pound Cake Backstory
Remember that story I told you up top? Well, my grandma actually made a version of this cake for her church every year. She called it her “sunshine cake” and folks would literally race to get a slice at potlucks.
Years later, I gave it my own spin lightening it up a bit, leaning into the tangerine flavor, and adding a simple glaze. Still simple, still cozy, still packed with heart. Just like Grandma’s.
Tangerine Pound Cake FAQs
Can I substitute oranges for tangerines?
You can, but it won’t have the same delicate, sweet citrus flavor that Tangerine Pound Cake is known for.
How do I store Tangerine Pound Cake?
Wrap tightly in foil or keep in an airtight container. It stays moist for days and can even be frozen (glaze after thawing).
Can I use a loaf pan instead of bundt?
Absolutely! This recipe makes one large bundt or two loaf pans. Just reduce bake time slightly and start checking around 45 minutes.
Is it okay to skip the glaze?
Totally! The cake is flavorful enough on its own, but the glaze adds a citrusy punch and pretty finish.
What to Serve with Tangerine Pound Cake
This cake loves company. Pair it with:
- A cup of Earl Grey or green tea ☕
- A dollop of vanilla yogurt and fresh berries
- A brunch spread of savory quiche, fluffy biscuits, and fruit salad
- Or just enjoy Tangerine Pound Cake as your quiet moment of citrusy self-care. You deserve it.
Related Recipes You’ll Love
If Tangerine Pound Cake stole your heart, you might also love:
- Lemon Ricotta Pound Cake – tangy, soft, and dreamy
- Orange Cranberry Loaf – the holiday cousin of this cake
- 5-Minute Citrus Glaze – perfect on everything
- Sunny Citrus Bars – bright and zesty dessert squares
And don’t miss our Baking Basics Guide if you’re new to cakes or bundts!
A Final Slice of Love
There’s something so healing about peeling a tangerine releasing that burst of perfume, that bright promise of flavor. That’s exactly what Tangerine Pound Cake brings into your kitchen. It’s not just dessert it’s nostalgia, warmth, and joy baked into every bite.
So next time you see those cheerful tangerines at the market, grab a few extra. This Tangerine Pound Cake is waiting to become part of your family’s sweetest memories, just like it became mine.
I’m the creator of Quicky Girl Recipes, where I share easy air fryer meals, cozy comfort food, and simple recipes made for real life.
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