Mandarin Orange Pound Cake Recipe

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This easy quick Mandarin Orange Pound Cake recipe is not only moist and delicious it’s low carb and gluten free!

sliced mandarin orange pound cake on a platter

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. And this homemade cake recipe from scratch is a HUGE SUCCESS!!

With its buttery smooth texture, it’s perfect for breakfast with a hot cup of coffee or a dinner dessert anytime.

It makes the perfect holiday dessert deserving to be served on any holiday dessert menu. If you love mandarin oranges, and looking for gluten free, this recipe is perfect for you.

Mandarin Orange Pound Cake Recipe

Lets face it, who doesn’t love dessert? I know my grandson’s would prefer to start out with dessert before they have their meal. But I take this as a compliment, because what they don’t know is all snacks, cakes and cookies, including my brownies, they have a Nana’s house are actually 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!

thin slice of a delicious mandarin orange pound cake

How Do You Store Pound Cake After Baking?

If stored at room temperature, pound cake will last about 2-3 days on the counter. It should be wrapped tightly with aluminum foil or plastic wrap and then put into an airtight container.

Pound cake can be stored in the refrigerator if wrapped in plastic or foil for up to one week. It can be stored in the freezer for six months safely.

YOU WILL LOVE MY: Quick Start Guide to Freezing Foods Safely

At our house, Mandarin Orange pound cake normally doesn’t last long, it’s eaten way before it begins to dry out or needs to be stored.

More gluten Free Desserts

Yield: 1

Mandarin Orange Pound Cake

slice 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.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


Glazed Icing

  • [1 ½ cups Swerve (confectioners sugar)
  • ]
  • 3 tbs. Orange Juice, unsweetened


  1. Preheat Oven to 350°. Line a 9x5 inch loaf pan with parchment paper.
  2. With a potato smasher or your hands, smash Mandarin Oranges up into small pieces - set aside.
  3. In a large mixing bowl, lightly beat eggs with Erythritol, then add melted butter, orange juice and smashed oranges. Stir until mixed well.
  4. In a second mixing bowl, mix all dry ingredients until well blended.
  5. 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.
  6. Pour cake batter into parchment lined loaf pan.
  7. Bake 45-50 minutes or until toothpick inserted comes out clean.
  8. Cool for 20 minutes and remove from loaf pan; set out on cooling rack or clean towel. Allow to set for 3 hours.
  9. Once pound cake is at room temperature, to touch, mix glaze ingredients and decoratively drizzle homemade pound cake.


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.

sliced Mandarin Orange Cake on a saucer
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2 thoughts on “Mandarin Orange Pound Cake Recipe”

    1. 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!

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