Tangerine Buttermilk Pound Cake
A bright and flavorful pound cake infused with the zest of tangerines and the richness of buttermilk. Perfect for citrus lovers and elegant enough for gatherings, this moist, tender loaf features a delicate balance of sweetness and zest, offering a refreshing twist on classic pound cake.
Ingredients
Instructions
- In a food processor, grind the tangerine peel until fine. With the motor running, add sugar and blend well.
- In a large bowl, cream the butter and sugar mixture with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- Pour the batter into two buttered and floured loaf pans.
- Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a more intense tangerine flavor, consider adding a tablespoon of tangerine juice to the batter. If you're out of buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Make sure to mix the batter gently to avoid overworking it, which can lead to a dense cake. This recipe is versatile and can also be adapted for American recipes like Sheet Cake Brownies.
Serving Suggestions
This Tangerine Buttermilk Pound Cake is delightful on its own, but you can enhance it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. For a seasonal twist, serve with a side of Cantaloupe Sundae for a refreshing dessert experience.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Tangerine Buttermilk Pound Cake contains roughly 380 calories, with 7g protein, 80g carbohydrates, and 5g fat. It is an excellent source of vitamin C (35% of the Daily Value) and calcium (25% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1500mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other citrus fruits in this recipe?
Absolutely! You can substitute tangerines with other citrus fruits like oranges, lemons, or grapefruits. Just adjust the amount based on the strength of the fruit's flavor. Keep in mind that different citrus fruits may alter the sweetness and acidity of the cake.
What if I don't have a food processor?
If you don't have a food processor, you can finely chop the tangerine peel by hand using a sharp knife or grate it with a microplane. Just ensure that the peel is very finely chopped to release its essential oils and flavor into the sugar.
Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance. Just allow it to cool completely, then wrap it tightly in plastic wrap. This will help the flavors meld together. When ready to serve, you can dust it with powdered sugar or glaze it for a fresh look.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).