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This easy, quick Mandarin Orange Pound Cake recipe is not only moist and delicious but also low-carb and gluten-free!
When we began our Keto diet, I knew my baking options would be limited. So, I’m often in the kitchen trying out new ways of baking desserts. This homemade cake recipe from scratch is a HUGE SUCCESS!!
Its buttery smooth texture makes it perfect for breakfast with a hot coffee or a dinner dessert anytime.
It makes the perfect holiday dessert, worthy of being served on any holiday dessert menu. If you love mandarin oranges and are looking for a gluten-free recipe, this recipe is perfect for you.
Mandarin Orange Pound Cake Recipe
Let’s face it: who doesn’t love dessert? I know my grandsons would prefer to start with dessert before their meal. But I take this as a compliment because they don’t understand that all snacks, cakes, and cookies, including the brownies they have at Nana’s house, are sugar-free and good for them.
Why should a cake recipe taste like cardboard, as my husband describes it, when it’s a healthy dessert? Fortunately, this homemade cake recipe is perfectly delicious!
How To Store Pound Cake After Baking?
Pound cake will last about 2-3 days on the counter if stored at room temperature. It should be wrapped tightly with aluminum foil or plastic wrap and put into an airtight container.
Pound cake can be stored in the refrigerator for up to one week if wrapped in plastic or foil. It can also be safely stored in the freezer for six months.
YOU WILL LOVE THIS: Quick Start Guide to Freezing Foods Safely
Mandarin Orange pound cake typically doesn’t last long; it’s eaten way before it begins to dry out or needs to be stored.
RELATED: I’ve put together a list of 25 Pumpkin Cake recipes. Not all are gluten-free or vegan, but many are.
More Dessert Recipes
- 150+ Impeccably Easy Pumpkin Desserts That Are Perfect for Fall
- Homemade Chocolate Chip Cookies
- Easy Keto Cheesecake Cupcakes
- Apple Cinnamon Muffins
- 21 Recipes for Pumpkin Cookies
- Delicious Healthy Apple Crisp Recipe without Oats
- 13 Easy & Delicious Pumpkin Roll Recipes
- 8 Amazing Homemade Recipes For Pumpkin Ice Cream
Mandarin Orange Pound Cake
This Mandarin Orange Pound Cake is buttery smooth and delicious! No one has to know it's low carb and gluten free.
Ingredients
- 5 Eggs, (room temperature)
- 3/4 Erythritol cup, (can substitute with other sweetener)
- 1/2 cup melted Grass Fed Butter
- 8 oz Mandarin Oranges, unsweetened and drained
- 1/4 cup Juice from Mandarin Oranges
- 2 cups Almond Flour, (heavily blanched)
- 1/4 cup Coconut Flour
- 1 Tbsp. Baking Powder
Glazed Icing
- 1 ½ cups Swerve (confectioners sugar)
- 3 Tbsp. Orange Juice, unsweetened
Instructions
- Preheat Oven to 350°. Line a 9x5 inch loaf pan with parchment paper.
- With a potato smasher or your hands, smash Mandarin Oranges up into small pieces - set aside.
- In a large mixing bowl, lightly beat eggs with Erythritol, then add melted butter, orange juice and smashed oranges. Stir until mixed well.
- In a second mixing bowl, mix all dry ingredients until well blended.
- Next, with a large fork, form a whole in the center of dry ingredients and slowly pour in liquid ingredients. Stir and mix until a smooth cake batter forms with no lumps.
- Pour cake batter into parchment lined loaf pan.
- Bake 45-50 minutes or until toothpick inserted comes out clean.
- Cool for 20 minutes and remove from loaf pan; set out on cooling rack or clean towel. Allow to set for 3 hours.
- Once pound cake is at room temperature, to touch, mix glaze ingredients and decoratively drizzle homemade pound cake.
Notes
Baking time can vary depending on your oven. Be sure to test with toothpick in the center. Once it comes out dry, pound cake is done.
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Dianne Hadorn is the owner of Hidden Springs Homestead nestled in the hills of East Tennessee. She is a Master Gardener and enjoys helping others learn how to grow and preserve their own food and sharing tips for living a more sustainable life.
I want to try this cake, it sounds delicious, but how much butter does it take to get 1/2 cup melted butter?
Hi Laura,
I use Kerrygold butter real butter – the only ingredient is milk. (this is a picture of it) It takes 8 tablespoons to make a half of a cup. These packages are marked with lines for tablespoons, so it’s very helpful. Then melt in the microwave
I’d love to know how it turns out. We love it!