When it’s in, beat at low speed for 1 minute. Start to mix on low speed, then gradually add the flour-tangerine zest mixture. In the large mixing bowl of a stand mixer with the paddle attachment, place the remaining 3/4 cup butter, sugar, eggs and sour cream. Sift the flour, baking powder, baking soda, and salt together. Using 1 tablespoon of the butter, and the 1 tablespoon all-purpose flour, grease and flour a 10″ tube pan.ģ.
#Tangerine cake plus#
The cake is most delicious when chilled overnight and served the next day, a few hours out of the refrigerator.ģ/4 cup plus 1 tablespoon unsalted butter at room temperatureġ/2 cup tangerine juice (use juice of 3 tangerines used for zest and add more juice if necessary)Ĥ tablespoons confectioner’s sugar, siftedĢ. In wintertime, try to find “honey” tangerines to use in the cake. You often see orange ones, but I think the slightly more exotic taste of tangerine in the following recipe adds a great note. The purist in me loves a plain pound cake, but I have to confess I’m a sucker for citrus-scented pound cakes. Make sure you have all ingredients at room temperature before you start. The modern proportions, as in the recipe below, yield a lighter cake–and the inclusion of baking powder and baking soda also work in that direction. Originally, it was made with a pound each of eggs, butter, sugar and flour–hence its name. Why not? It’s easy to make…and, in the most wonderfully simple and old-fashioned way, it’s delicious. Most home bakers have had a go with pound cake.
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