Carrying on with fresh, fruity spring recipes this Sour Cream Mandarin Loaf is DELICIOUS and it’s perfect for breakfast, brunches and beyond. It’s even yummy just have around to have in the afternoon or for a midnight snack. No excuses needed to make this yummy recipe. Chances are you have most of the ingredients in your fridge or pantry already, now isn’t that just convenient.
You typically see lemon loafs this time of year (or just in general) but I wanted mix things up a bit. Still going with a citrus-y vibe but using something a little different, slightly more unique. I love cuties and this time of year they are BURSTING with flavor. Sweet, succulent and divine. They’re the perfect twist to a classic load such as this. You’ll love the flavor in this one.
And if I may suggest, go extra on the glaze because more glaze is just more glaze and that my friend, is amazing.
Sour Cream Mandarin Loaf
Sour Cream Mandarin Loaf
- 1 stick unsalted butter (softened at room temperature)
- 1 cup white sugar
- 3 large eggs (room temperature)
- 2 Tbsp mandarin orange zest (about 6 or 7 cuties)
- 2 Tbsp mandarin orange juice (2 cuties)
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp table salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup sour cream
For the glaze:
- 1/2 cup powdered sugar
- 1 Tbsp mandarin orange juice
- extra mandarin orange zest for garnish (optional)
Preheat oven to 325 degrees. Spray a loaf pan with baking spray and line with a parchment paper, leaving about an inch or so over the sides of the pan to make for easy transfer. Set aside.
In a bowl combine the dry ingredients: flour, salt & baking soda. Give the mixture a quick whisk and set aside.
In a large bowl with an electric mixer (or use a stand mixer) beat the butter and sugar for 3 to 4 minutes, until pale and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as necessary. Add in the mandarin zest, mandarin juice and vanilla and continue mixing, just until combined. Slowly add in the flour, about a 1/3 of the mixture and then add in half of the sour cream, continue mixing, and adding in the the flour and sour cream. Mix just until combined. Do not over mix the batter.
Scrape batter into the loaf pan and level the batter. Bake in the oven for 55-60 minutes, loaf is done when a toothpick inserted in the center comes out clean.
Allow the loaf to cool in the pan for about 20 minutes before transferring to a cooling rack.
Making the glaze: add the powdered sugar and juice to a small bowl and whisk together until combined and smooth. Pour over the loaf before cutting it into slices. Sprinkles extra mandarin zest over the glaze if desired.
recipe slightly adapted from Seasons & Suppers