This Mandarin Orange Loaf Cake is a moist and flavorful cake infused with the bright, citrusy notes of mandarin oranges. The cake batter often incorporates both the juice and the pulp of the mandarins, lending it a tender crumb and a vibrant orange flavor. The aroma while it bakes is wonderfully refreshing. This simple loaf cake is perfect for breakfast, brunch, or as a light dessert. It can be enjoyed plain, dusted with powdered sugar, or glazed with a simple citrus glaze for an extra touch of sweetness and shine. The natural sweetness of the mandarins makes this cake a delightful treat that captures the essence of citrus in a soft and satisfying bake.
Ingredients:
For the Mandarin Orange Cake:
- 2-3 medium mandarin oranges (to yield about 3/4 cup segments and 1/4 cup juice)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Optional Citrus Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh mandarin orange juice (from the oranges used in the cake, or extra)
Equipment:
- Mixing bowls
- Electric mixer or whisk
- 9×5 inch loaf pan, greased and floured or lined with parchment paper
- Zester (optional, for extra zest if desired)
- Juicer (optional, if needed for juice)
Instructions:
- Prepare the Mandarin Oranges: Peel the mandarin oranges. Separate the segments. Set aside about 3/4 cup of the segments for the cake batter. Squeeze about 1/4 cup of juice from the remaining segments (you may need an extra orange to get enough juice for the glaze, if using). If desired, zest one of the oranges before peeling to add extra flavor to the cake batter (about 1 teaspoon of zest).
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until light and fluffy.
- Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract.
- Add Dry and Wet Ingredients Alternately: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. If using, stir in the mandarin orange zest at this point. Be careful not to overmix.
- Fold in Mandarin Segments: Gently fold in the 3/4 cup of mandarin orange segments into the batter.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased and floured loaf pan.
- Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Optional Citrus Glaze: While the cake is cooling, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh mandarin orange juice until smooth. Add more juice, one teaspoon at a time, until you reach your desired consistency – it should be thick enough to coat the back of a spoon but thin enough to drizzle.
- Glaze the Cake: Once the cake is completely cooled, drizzle the mandarin orange glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.
- Serve: Slice the Mandarin Orange Loaf Cake and enjoy!
Tips and Notes:
- Mandarin Orange Variety: Use fresh, juicy mandarin oranges for the best flavor. Clementines or other small, sweet oranges can also be used.
- Zest for Extra Flavor: Adding the zest of one mandarin orange enhances the citrus flavor of the cake.
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
- Glaze Variations: You can add a little orange zest to the glaze for extra aroma and flavor. A tablespoon of melted butter can also be added for a slightly richer glaze.
- Storage: Store leftover Mandarin Orange Loaf Cake in an airtight container at room temperature for up to 3-4 days or in the refrigerator for longer storage. If glazed, store at room temperature or in the refrigerator.
Enjoy this bright and delicious Mandarin Orange Loaf Cake!