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Tangerine Pound Cake – Easy, Moist, and Full of Citrus Flavor

Tangerine Pound Cake

This Tangerine Pound Cake is a moist, buttery delight with a bright citrus punch from fresh tangerine juice and zest. A nostalgic, sunshine-filled dessert perfect for brunches, bake sales, or everyday joy.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1 cup unsalted butter room temperature
  • 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
Tangerine Glaze
  • 1 cup powdered sugar
  • 2–3 tablespoons tangerine juice
  • extra tangerine zest for garnish, optional

Equipment

  • 10-inch bundt pan or loaf pan
  • Electric mixer
  • Mixing Bowls
  • Wire Rack

Method
 

  1. Preheat your oven to 325°F. Grease a 10-inch bundt or loaf pan with butter and dust lightly with flour. Set aside.
  2. In a large bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
  3. Beat in eggs one at a time. Stir in sour cream, tangerine juice, zest, and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture. Mix until just combined—do not overmix.
  6. Pour batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
  7. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. Whisk together powdered sugar and tangerine juice for the glaze. Drizzle over cooled cake and sprinkle extra zest if desired.

Notes

Use only fresh tangerines for the best flavor. Store in an airtight container for up to 5 days. For a fancy twist, serve with whipped cream or candied citrus.