Tangerine Sour Cream Bundt Cake

First, make the sour cream pound cake. Center a rack in the oven and preheat to 325℉.
Mix the dry ingredients for the cake. In a medium bowl, whisk together the flour, baking soda and salt until combined.
Combine the sugar and zest, then cream with butter and add the eggs. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine the sugar and the tangerine zest. Use your fingers to rub the zest into the sugar; doing so will release tangerine oil from the zest that will infuse the sugar more powerfully.
Once the zest is fully incorporated throughout the sugar, add the butter to the sugar. Beat on medium-high speed until light and fluffy, at least 7 minutes.
Once the mixture is light and fluffy, reduce the mixer speed to its lowest setting and add 6 eggs, one at a time, using a rubber spatula to scrape the sides of each bowl after each addition. Only add the next egg when the previous one has been incorporated.
Add the dry ingredients, then the sour cream and vanilla. Once the eggs have all been added, scrape down the sides of the bowl one last time and turn the mixer back to its lowest speed.
Add the dry ingredients1 cup at a time, mixing for 30 seconds after each addition. Scrape down the sides of the bowl, and add the sour cream and vanilla extract, mixing until the batter is smooth.
Prepare the bundt pan and pour the batter into it for baking. Generously spray a 10-cup capacity bundt pan with nonstick baking spray. Immediately pour the batter into the prepared bundt pan. Set the filled bundt pan on the sheet pan.
Bake the bundt cake. Bake for 65 to 75 minutes, or until a skewer inserted into the cake comes out with a few crumbs attached.
Cool the bundt cake slightly before inverting it. Cool the cake in the pan on a wire rack for 10 minutes.
After 10 minutes, place a serving plate or second wire rack over the bundt cake and flip the cake to turn it out of its pan.
Make the tangerine cake soak. In a liquid measuring cup, whisk together the tangerine juice, lemon juice, and sugar for the soak until combined.
Soak the cake. Place a baking sheet underneath the wire rack holding the cake to capture any drippings. Use a wooden skewer to poke holes evenly throughout the cake.
Pour the cake soak over the cake, using an offset spatula or a pastry brush to ease the liquid into the holes across the cake. Allow the cake to cool completely to room temperature before glazing with the icing.
Make the icing. Pour the icing over the top of the cake and use an offset spatula to spread it into a thin layer on top of the cake. Let any excess icing drip off and transfer to a wire rack to dry for 1 to 2 hours.
Serve and store. Serve at room temperature. The assembled bundt cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.

Get the Recipe: Tangerine Sour Cream Bundt Cake

Ingredients

For The Sour Cream Pound Cake

For The Tangerine Cake Soak

For The Tangerine Icing

Equipment

Instructions

Notes