This is peak season for citrus, an ideal time to take advantage of a little burst of sunshine in the dead of winter. The tangerines have been particularly sweet and fragrant so I couldn't resist baking this velvety textured pound cake that so beautifully highlights it's flavor. You can make it a day or two ahead. The flavor will intensify as it sits.
For the Cake
- 2 cups cake flour
- 1-1/4 t. baking powder
- 3/4 t. kosher salt
- 1 cup sugar
- grated zest of 2 tangerines
- grated zest of 1/2 lemon
- 11 T. unsalted butter, at room temperature
- 1-1/2 t. vanilla extract
- 4 large eggs, at room temperature
- 1/4 cup fresh tangerine juice
- 2 t. lemon juice
For the Glaze
- 1/2 cup plus 2 teaspoons sugar
- 1/3 cup fresh tangerine juice ( from 2 tangerines)
- 2 t. fresh lemon juice
Preheat oven to 325F
Butter and flour a 9 x 5 inch loaf pan and line the bottom with parchment paper. Butter the paper.
Sift together the flour, baking powder, and salt in a large bowl. In the bowl of a stand mixer, combine the sugar with the tangerine and lemon zests, mixing well with your fingertips. Fit the mixer with the paddle attachment and cream the butter and sugar together until light and fluffy. Scrape the bowl and add vanilla. Mix to combine. Add the eggs, one at a time, mixing well after each addition. Mix in the juices. Add the dry ingredients on low speed, 1/4 cup at a time, mixing until well combined.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake 1 hour, or until the top of the cake is firm to the touch and a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 15 minutes, then invert onto a wire rack set over a rimmed baking sheet. Peel off the parchment paper.
While the cake is cooling, make the glaze: Combine the sugar and juices in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer until the sugar is completely dissolved. Remove from heat and allow to cool to room temperature.
Brush the bottom of the cake several times with the glaze, then turn right side up and glaze the top and sides. Let the glaze set for at least 30 minutes before slicing the cake. The citrus flavor will intensify the next day.
Recipe from Franny's
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