Recipe for cooking tangerine pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Tangerine Pound Cake

Peel of 1 1/2 tangerines, minced
1 c. sugar
1 1/2 c. unsalted butter, softened
2 eggs (at room temperature)
1 1/4 c. all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. plus 2 Tbsp. buttermilk

Grease and lightly flour a 7 x 1/2-in. loaf pan; set aside. Preheat oven to 350 degrees F.

Combine tangerine peel and sugar in a sm. bowl; set aside. Beat butter in a med. mixing bowl on med. speed of electric mixer until smooth. Gradually add sugar mixture; beat until light and fluffy. add eggs, one at a time, blending well after each addition.

Combine flour, baking powder, baking soda and salt in a bowl. Add flour and buttermilk alternately into sugar mixture and beat until well combined, beginning and ending with flour mixture. Pour batter into greased pan. Bake for 50 to 60 mins., or until wooden pick inserted in center comes out clean. Cool in pan for 10 mins.. remove cake from pan and cool completely on a wire rack. Serve at room temperature.