Tangerine Cake
Discover a delightful solution to satisfy your sweet tooth without compromising your dietary restrictions with our kidney-friendly tangerine cake. This recipe offers a burst of citrus flavor while adhering to the dietary needs of those managing kidney disease. Eating delicious desserts can often feel like a challenge when you're balancing dietary considerations, but this easy-to-follow recipe ensures that even novice bakers can create a treat that aligns with their health goals. By using simple ingredients and offering a fresh, tangy taste, our tangerine cake allows individuals with kidney disease to enjoy a flavorful dessert without the worry of negatively impacting their diet.
I remember the challenges my parents faced when they were both diagnosed with chronic kidney disease, which fueled my dedication to crafting kidney-friendly recipes. With over 25 years of experience as a Registered Dietitian, I have focused on creating delicious, evidence-based diet solutions that align with the needs of those managing CKD. This tangerine cake recipe not only satisfies your craving for dessert but also adheres to the latest guidelines for kidney health, showcasing how thoughtful ingredient choices can lead to enjoyable and compliant meals.
This tangerine cake recipe is especially suitable for those following a Chronic Kidney Disease (CKD) diet because it focuses on fresh, natural ingredients while maintaining a balance of flavors. You can find it as part of our March Spring Meal for CKD. By incorporating citrus fruit like tangerines, this dessert provides a burst of vitamin C without relying on high-sodium or high-potassium ingredients, which are often avoided in CKD diets. Additionally, the use of unsalted butter and sour cream helps maintain the necessary kidney-friendly nutrient levels, ensuring that this delightful treat can be enjoyed with peace of mind.
This recipe is one of the many desserts that are kidney friendly we have on the blog. You might also enjoy a healthy strawberry cobbler or cinnamon baked pears. This dessert pairs well with our low sodium chili recipe or our renal diet side dishes like green beans and corn or herbed pilaf.
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Ingredients For Tangerine Cake
This copycat Paula Deen tangerine cake is a delightful treat that combines the tangy zest of fresh tangerines with the comforting sweetness of homemade cake, resulting in a refreshing dessert experience that's both easy to make and satisfying to taste.
- Butter: Softened unsalted butter helps to create a tender and moist cake texture by adding fat and flavor.
- Eggs: Large eggs provide structure and richness to the cake, helping it rise and hold together.
- Flour: All-purpose flour acts as the base of the cake, providing necessary structure.
- Sugar: Granulated sugar sweetens the cake and helps to create a tender crumb by incorporating air when creamed with butter.
- Baking Powder: This leavening agent helps the cake rise, ensuring a light and fluffy texture.
- Tangerine Zest: Tangerine zest adds a burst of citrus flavor and a pleasant aroma to the cake.
- Tangerine Juice: Freshly juiced tangerine juice infuses the cake with natural citrus flavor and adds moisture.
- Sour Cream: Sour cream brings a creamy texture and subtle tang, which enhances the cake's flavor profile and moisture.
- Cornstarch: In the glaze, cornstarch acts as a thickening agent to create a smooth, glossy finish.
- Sugar for Glaze: Granulated sugar sweetens the glaze, providing a delicious contrast to the tangy citrus notes.
See recipe card for quantities.
How To Make Tangerine Cake
Making this easy tangerine cake is as simple as mixing the ingredients, baking, and topping it with a fresh citrus glaze. Follow these step-by-step instructions to create a moist, flavorful cake with a delightful crisp glaze on top.
- Preheat oven to 350'F and prepare a loaf pan by spraying it with pan spray
2. In a large mixing bowl, beat together the butter, eggs, flour, sugar, baking powder, zest, tangerine juice and sour cream until smooth.
3. Pour into loaf pan evenly. Bake in preheated oven for about 50-60 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
4. Leave to cool in pan for 5 minutes while you make the glaze.
5. While the cake is cooling in the pan, mix together the tangerine juice and the cornstarch and stir until no clumps are seen. Add the ½ cup of sugar to make the drizzle.
6. While the cake is still warm, transfer to a wire rack (with a pan underneath) and prick the warm cake all over with a skewer or fork. Then pour over the drizzle - the glaze will sink into the cake and form a crisp crust on top.
Hint: Room Temperature Ingredients: For a smoother batter and better texture, make sure your butter, eggs, and sour cream are at room temperature before mixing. This will help them combine more evenly.
Variations for Tangerine Cake Recipes
This whole tangerine cake recipe can be easily adjusted to fit different preferences while keeping it kidney-friendly. Here are some tasty variations:
- Lemon-Tangerine Cake – Swap out half the tangerine juice and zest for lemon to create a citrus blend.
- Nut-Free Version – If you want a nutty flavor without actual nuts, try adding a teaspoon of almond extract.
- Spiced Tangerine Cake – Add a pinch of cinnamon or nutmeg for a warm, cozy twist on this citrusy cake.
Storage Tips for Tangerine Cake
This easy tangerine cake offers a delightful blend of citrusy flavors that are sure to please any dessert lover. Perfectly moist with a vibrant glaze, it's a treat that will brighten any occasion. Here's how you can enjoy it later by storing it properly:
- Refrigerator Storage: Allow the cake to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. Place it in the refrigerator where it can safely last for about 3 to 4 days. This will help maintain its freshness and prevent it from drying out.
- Freezer Storage: To enjoy your tangerine cake for an extended period, first wrap individual slices in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and allows you to easily reheat single portions. The cake can be stored in the freezer for up to 3 months.
- Thawing and Reheating: When you're ready to enjoy your cake, transfer it from the freezer to the refrigerator to thaw overnight. For a quicker option, you can also let it sit at room temperature for a couple of hours. If you prefer it warm, gently heat it in the microwave for a few seconds.
By following these storage tips, you can savor the sweet, citrusy goodness of this tangerine cake anytime you wish.
Top Tip
- Don’t Overmix – Overmixing the batter can lead to a dense cake, so stir just until the ingredients are combined.
FAQs for Easy Tangerine Cake
Yes, you can substitute the tangerine zest and juice with other citrus fruits like oranges or lemons for a different flavor. However, this will alter the taste of the cake, so keep that in mind if you're aiming for a specific citrus profile.
To ensure even baking, ensure your oven is preheated to 350°F before putting the cake in. Additionally, make sure the batter is evenly distributed in the loaf pan. The toothpick test is a great way to check for doneness—if it comes out clean from the center, your cake is ready.
If you don't have sour cream, you can use plain yogurt as an alternative. It should provide similar moisture and tang to the cake. Greek yogurt, in particular, can be a great substitute for maintaining the texture.
Related Desserts for Chronic Kidney Disease
Looking for other recipes like this? Try these:
Pairing with Delicious Kidney Friendly Meals
These are my favorite dishes to serve with Tangerine Cake:
If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Tangerine Cake Recipe
Equipment
- 1 Loaf Pan
- 1 Juicer
- 1 Zester
Ingredients
For the Cake
- ½ cup softened unsalted butter
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 2 tablespoon tangerine zest
- ⅓ cup tangerine juice freshly juiced
- ½ cup sour cream
For the Glaze
- ¼ cup tangerine juice freshly juiced
- 1 teaspoon cornstarch
- ½ cup granulated sugar
Instructions
- Preheat oven to 350'F and prepare a loaf pan by spraying it with pan spray
- In a large mixing bowl, beat together the butter, eggs, flour, sugar, baking powder, zest, tangerine juice and sour cream until smooth.
- Pour into loaf pan evenly. Bake in preheated oven for about 50-60 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Leave to cool in pan for 5 minutes while you make the glaze.
- While the cake is cooling in the pan, mix together the tangerine juice and the cornstarch and stir until no clumps are seen. Add the ½ cup of sugar to make the drizzle.
- While the cake is still warm, transfer to a wire rack (with a pan underneath) and prick the warm cake all over with a skewer or fork. Then pour over the drizzle - the glaze will sink into the cake and form a crisp crust on top.
