Wash the tangerines thoroughly to remove any pesticides. Use baking soda for cleaning. Grate or peel the yellow part of the skin, avoiding the white part to prevent bitterness.

Soften the butter in a bowl. Gradually add sugar in 2–3 batches, mixing well until the sugar dissolves completely.

Beat the eggs until smooth and add them to the butter mixture in 3 batches, mixing well each time. Add the grated tangerine peel and mix thoroughly.

Sift the cake flour, baking powder, and salt together 3 times. Add the dry ingredients and tangerine juice to the wet mixture, and mix until just combined.

Pour the batter into a pound cake mold, filling it 70–80% full. Bake in a preheated oven at 180°C (356°F) for 25–27 minutes.