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Tangerine Extract Pound Cake – Vibrant Citrus Flavor Loaf

Tangerine Extract Pound Cake – Vibrant Citrus Flavor Loaf

Dolce Flav

Servings

10

Prep Time

15 minutes

Cook Time

60 minutes

Category

Tangerine

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

  • 1½ cups (190 g) all-purpose flour

  • ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup (113 g) unsalted butter, softened

  • 1 cup (200 g) granulated sugar

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • ½ tsp tangerine flavor extract (organic or natural)

  • 2 tbsp freshly squeezed tangerine juice (optional for extra brightness)

  • 2 tbsp tangerine zest (optional)

  • ¼ cup (60 ml) milk or buttermilk

Directions

  1. Preheat & Prepare Pan
    Preheat oven to 350 °F (175 °C). Grease and flour a 9×5‑inch loaf pan for easy release.

  2. Whisk Dry Ingredients
    In a medium bowl, whisk together flour, baking powder, and salt—ensuring even baking and tender texture.

  3. Cream Butter & Sugar
    In a large bowl, cream butter and sugar until light and fluffy—creating the foundation for a moist pound cake.

  4. 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.

  5. Incorporate Dry Ingredients
    Alternately add flour mixture and milk, beginning and ending with flour. Mix just until combined—overmixing can yield a dense loaf.

  6. 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.

  7. 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.

  8. 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.