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Tangerine Extract Pound Cake – Vibrant Citrus Flavor Loaf
Dolce Flav
Rated 5.0 stars by 1 users
Category
Tangerine
Author:
Dolce Flav
Servings
10
Prep Time
15 minutes
Cook Time
60 minutes
This Tangerine Extract Pound Cake delivers a dense, buttery crumb infused with bright, citrusy notes from tangerine flavor extract—perfect when fresh tangerines aren't available or you want a more consistent, potent flavor. Balanced with vanilla and a touch of zest, it bakes into a golden loaf that's ideal for brunch, dessert, or afternoon tea. Its citrus aroma and easy instructions make it highly appealing to audiences searching for tangerine extract cake, citrus pound cake, or tangerine-flavored loaf.
Ingredients
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1½ cups (190 g) all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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½ cup (113 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ tsp tangerine flavor extract (organic or natural)
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2 tbsp freshly squeezed tangerine juice (optional for extra brightness)
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2 tbsp tangerine zest (optional)
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¼ cup (60 ml) milk or buttermilk
Directions
Preheat & Prepare Pan
Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan for easy release.Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt—ensuring even baking and tender texture.Cream Butter & Sugar
In a large bowl, cream butter and sugar until light and fluffy—creating the foundation for a moist pound cake.Add Flavor & Zest
Beat in eggs one at a time, followed by vanilla and tangerine flavor extract. Stir in tangerine juice and zest if using—for extra citrus brightness.Incorporate Dry Ingredients
Alternately add flour mixture and milk, beginning and ending with flour. Mix just until combined—overmixing can yield a dense loaf.Bake & Test for Doneness
Pour batter into the pan and smooth the top. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.Cool & Slice
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing—this helps maintain the tender crumb and citrus aroma.Serve & Store
Enjoy slices with tea or a light glaze. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.
Recipe Note
10 Frequently Asked Questions (FAQ)
How strong is the tangerine flavor?
The ½ tsp of extract gives a noticeable citrus fragrance—adjust between ¼ to ¾ tsp depending on your taste preference.
Can I use fresh tangerine juice instead of extract?
Juice and zest can be added for brightness but won’t replace the concentrated aroma of the extract.
Which extract types work best? Organic or natural?
Both deliver authentic citrus flavor—organic extract ensures no synthetic additives, while natural is equally vibrant.
Can I make it gluten-free?
Substitute with a 1:1 gluten-free flour blend—bake time should stay similar but monitor texture.
What if I don’t have milk?
Use water or a dairy-free milk (e.g., almond or oat)—though crumb may be slightly less tender.
How can I add extra moisture?
A tablespoon of sour cream or Greek yogurt can help keep the cake moist longer.
Can this be turned into muffins?
Yes—pour into lined muffin tins and bake for about 20–25 minutes until golden and set.
Should I refrigerate the cake?
Room temperature in an airtight container for up to 3 days is best; refrigeration can dry it—serve slightly warmed if chilled.
What pairing goes well with this cake?
A light citrus glaze, whipped cream, or a dusting of powdered sugar complements without overpowering the tangerine.
Can I freeze slices?
Absolutely—wrap tightly and freeze individual slices for up to 2 months. Thaw at room temperature before serving.