Citrus Orange Mandarin Cake
This Citrus Orange Mandarin Cake is bursting with fresh citrus flavors, featuring a soft, moist crumb and a bright, zesty aroma. Perfect for any occasion!
Equipment
- Mixing bowls
- Electric mixer
- 9-inch round cake pan
- Whisk
- Wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Or cake flour for a softer texture.
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup butter Softened, or use vegetable oil for extra moisture.
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup fresh orange juice From mandarins or regular oranges.
- ¼ cup mandarin zest For an intense citrus aroma.
Optional Toppings
- 1 cup powdered sugar For citrus glaze.
- 2 tbsp orange juice To mix with powdered sugar for glaze.
- 4 oz cream cheese For cream cheese frosting.
- ½ cup powdered sugar To mix with cream cheese.
- 1 tsp vanilla extract For cream cheese frosting.
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a small bowl, mix fresh orange juice and mandarin zest. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the citrus mixture. Start and end with the dry ingredients. Mix gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra citrus kick, drizzle with citrus glaze or top with candied orange slices.