03/12/2026
For those of you that follow Jyll and Fox 11 Living, you may have seen her make this very tasty pound cake a few weeks ago. The recipe really intrigued me and I decided to try it gluten-free. It turned out so yummy! I brought a few slices to the studio for Jyll, Abby and Sara to try and give me their feed back - Jyll said she could not tell the difference between what she makes and what I made! They all agreed it was super moist and very tasty! Jyll gave me permission to post my version of the recipe here for all our gluten free friends! I hope you enjoy it as much as we have!
Jyll’s Mandarin Orange Pound Cake
Ingredients
• 1-1/2 cups gluten-free all purpose baking flour
• 2 teaspoons baking powder
• 1 1/8 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 tablespoons mandarin orange zest*
• 1/2 cup freshly squeezed mandarin orange juice*
• 1/2 cup sour cream
For the Drizzle:
• 1 cup confectioners sugar
• 4-6 tablespoons freshly squeezed mandarin juice*
• 1 tablespoon mandarin orange zest for garnish
Directions:
1. Heat your oven to 350 degrees. Prepare a standard loaf pan with cooking spray and set aside.
2. Into a medium bowl whisk together the flour, baking powder, xanthan gum and salt.
3. In a large bowl of a stand mixer, beat the butter and sugar until fully incorporated. Then, add the eggs, one at a time and beat until well blended. Next add the orange zest, orange juice and sour cream. Mix until just incorporated then slowly add the dry ingredients and mix until incorporated. Make sure you scrape the bottom of the mixing bowl so that all the batter is mixed in.
4. Pour the batter into the prepared pan and bake for 50-60 minutes; until a toothpick inserted to the middle comes out clean. Remove from oven and let cool on a rack. When cool, remove cake from pan and prepare the drizzle.
For the drizzle:
1. Into a small bowl add the confectioners sugar and orange juice, whisk to combine. Add more juice or sugar until you get the consistency you like.
2. Place the cake onto a serving tray and pour the drizzle on top. Sprinkle with orange zest. Slice into pieces and serve.
*Jyll and I both used Sumo Mandarin oranges for this recipe.
