Mandarin Orange Cream Pound Cake

Mandarin Orange Cream Pound Cake is a moist, buttery cake infused with bright citrus flavor and layered with a smooth, whipped cream topping. This dessert is both refreshing and rich, making it perfect for spring gatherings, brunches, or holiday tables.

Why You’ll Love This Recipe

This pound cake stands out for its soft texture, zesty citrus notes, and elegant presentation. The addition of mandarin oranges provides natural sweetness and moisture, while the whipped cream topping adds a light, creamy finish. It’s easy to prepare and guaranteed to impress guests.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• Unsalted butter (softened)
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Mandarin orange segments (canned or fresh, drained)
• Orange zest
• Milk or orange juice

For the Cream Topping:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Optional: additional mandarin slices and mint leaves for garnish

directions

1. Preheat Oven: Set to 350°F. Grease and flour a loaf or bundt pan.
2. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
3. Add Eggs and Flavorings: Beat in eggs one at a time, then add vanilla and orange zest.
4. Combine Dry and Wet Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, alternating with milk or orange juice. Fold in mandarin orange segments.
5. Bake: Pour batter into prepared pan and bake for 50–60 minutes, or until a toothpick comes out clean. Cool completely.
6. Make the Cream Topping: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
7. Assemble: Spread whipped cream over cooled cake. Garnish with mandarin slices and mint if desired.

Servings and timing

Serves 8–10.
Prep Time: 20 minutes
Bake Time: 55 minutes
Cool and Decorate Time: 1 hour
Total Time: About 2 hours 15 minutes

Variations

• Add Coconut: Stir in shredded coconut for a tropical twist.
• Use Lemon Zest: For a slightly tangier flavor.
• Frost with Cream Cheese Icing: Instead of whipped cream for a richer finish.
• Add Almond Extract: A small amount adds depth of flavor.
• Bundt Presentation: Bake in a decorative bundt pan for a party-ready look.

storage/reheating

Store the cake (without cream) at room temperature for up to 3 days or in the refrigerator for up to 5 days. Once topped with cream, refrigerate and consume within 3 days. Cake layers can be frozen, tightly wrapped, for up to 2 months.

FAQs

Can I use fresh mandarins instead of canned?

Yes, just ensure they’re well peeled and segmented to avoid bitterness.

Can I make this cake in advance?

Yes, bake the cake a day ahead and top with whipped cream before serving.

What pan should I use?

A standard loaf pan or bundt pan works best for this recipe.

Can I use boxed cake mix?

You can, but homemade batter provides superior flavor and texture.

Can I add glaze instead of whipped topping?

Yes, a simple orange glaze made with powdered sugar and juice works well.

Is this cake overly sweet?

No, the citrus balances the sweetness and the whipped cream is lightly sweetened.

Can I use mandarin orange juice in place of milk?

Yes, it enhances the citrus flavor beautifully.

How do I keep the cake from sticking to the pan?

Grease and flour the pan thoroughly or use baking spray with flour.

Can I substitute Greek yogurt for part of the butter?

Yes, replace up to ¼ of the butter with Greek yogurt for a moist texture.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

Conclusion

Mandarin Orange Cream Pound Cake is a citrusy, moist, and elegant dessert that blends classic pound cake richness with light, fruity brightness. Perfect for any celebration or afternoon tea, it’s a crowd-pleaser that looks as good as it tastes.

Print