Tangerine Sour Cream Pound Cake

You learn a lot about people by looking at their bookshelves. My dad has a wall dedicated to jazz books, complete with a bronze sculpture of Miles Davis and miniature figurines of an orchestra. Another section of his library contains autobiographies of former U.S. presidents and books about economics and behavioral psychology. You could say that he’s a pretty eclectic guy. My mom collects coffee table books about fashion, art, and flowers, along with fiction novels by iconic French writers. She arranges them pristinely, each book a gorgeous jewel awaiting to be examined.

You can probably guess what my bookshelf looks like. My love for baking, photography, and writing has inspired an extensive cookbook collection. The cookbooks that I’ve acquired from my travels bring back vivid memories of brisk afternoons spent strolling through San Francisco, or the best scrambled eggs I ever ate while in Sydney. Whenever I read cookbooks from my favorite bloggers, I marvel at how the internet has allowed amateur cooks to become award-winning authors and photographers.

I am always on the lookout for cookbooks from local bakeries and restaurants. Valerie Confections, a quaint bakery located in Echo Park, offers meticulous, French-inspired pastries and confections. Sweet by Valerie Gordon contains a wide array of gorgeous recipes, ranging from fancy celebration desserts to breakfast pastries and everyday cakes.

This pound cake is wonderful in its simplicity. Fresh tangerine zest offsets the sour cream’s richness and provides a bright, slightly tangy flavor. To finish, the cake’s golden brown crust is covered with a shiny tangerine glaze. Served alongside a cup of tea, this cake becomes a delightful breakfast or afternoon snack.

Recipe slightly adapted from Sweet by Valerie Gordon

Because I prefer my baked goods less sweet, I eliminated one cup of sugar and chose not to soak the cake in syrup after baking. The cake was sufficiently moist and subtly sweet. 

• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 sticks (8 oz) unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs, at room temperature
• 1 cup sour cream, at room temperature
• 2 tblsp grated tangerine zest (from about 8 tangerines)
• 1 tsp vanilla extract

For the glaze:

• 1/3 cup fresh tangerine juice (from about 6 tangerines)
• 1 1/2 – 2 cups confectioners’ sugar, sifted

1. Position a rack in the center of the oven and preheat to 325° F. Grease a non-stick tube pan with butter or baking spray.

2. In a medium bowl, sift together the flour, baking soda, and salt. Mix the sour cream, tangerine zest, and vanilla together in a small bowl. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each.

3. Reduce the mixer to low speed and add the dry ingredients, one cup at a time, mixing until just barely combined. Some streaks of flour are ok. Add the sour cream mixture and mix until smooth. Do not over-mix. Pour batter into prepared pan and smooth the top.

4. Bake for 45 minutes, then rotate the cake and bake for an additional 20-30 minutes, or until the top of the cake is cracked and golden brown, and a toothpick inserted into the center comes out clean. Cool the cake in the pan on a cooling rack for 45 minutes, then invert it an allow to cool completely. To make the glaze, whisk the tangerine juice and confectioners’ sugar together in a bowl. Adjust amount of powdered sugar based on desired thickness of glaze. Pour over the cooled cake and allow to set completely.

Tags: baking, citrus, cookbooks, homemade, pound cake, recipe, sour cream, sweet, tangerine, Valerie Confections