The cake makes a beautiful wreath

In this particular case, this is a classic sour cream pound cake with a seasonal twist: tangerines. I’ve infused the sugar in the cake with generous amounts of tangerine zest, as well as made a cake soak from the tangerine juice. It’s dense but manages to remain oh-so-moist and fluffy from the generous amounts of butter, sour cream and tangerine juice in the recipe. Feel free to substitute tangerines with any winter citrus you might find!

Ingredients:
For the Sour Cream Pound Cake:
(makes one 10-inch bundt cake)
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups granulated sugar
freshly grated tangerine zest from 4 tangerines
1 cup (2 sticks) unsalted butter, at room temperature
6 large eggs, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract

For the Tangerine Cake Soak:
(makes enough for one 10-inch bundt cake)
1/4 cup fresh tangerine juice
2 tablespoons fresh lemon juice
1/4 cup granulated sugar

For the Tangerine Icing:
(makes enough for one 10-inch bundt cake)
2 cups confectioner's sugar, sifted
1/4 cup fresh tangerine juice

Recipe:

For the Sour Cream Pound Cake:Center a rack in the oven and preheat to 325 (F). Prepare a 10-inch bundt cake pan or tube pan by generously spraying with cooking spray and lightly coating with flour; set aside.
In a medium bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt until well combined. Set aside.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 3 cups granulated sugar and the zest from 3 freshly grated tangerines. Use your fingers to rub the zest into the sugar; doing so will release tangerine oil from the zest that will infuse the sugar more powerfully. Once the zest is fully incorporated throughout the sugar, add 1 cup unsalted butter to the sugar and beat on medium-high speed until light and fluffy, at least 7 minutes.

Once the mixture is light and fluffy, reduce the mixer speed to its lowest setting and add 6 eggs, one at a time, using a rubber spatula to scrape the sides of each bowl after each addition. Only add the next egg when the previous one has been incorporated.
Once the eggs have all been added, scrape down the sides of the bowl one last time and turn the mixer back to its lowest speed. Add the dry ingredients (from the 2nd step) 1 cup at a time, mixing for 30 seconds after each addition. Scrape down the sides of the bowl, and add 1 cup sour cream and 1 teaspoon vanilla extract, mixing until the batter is smooth. Be careful not to overmix — it's always best to continue mixing until there are one or two flour streaks left, and finishing the rest by hand with a rubber spatula.

Transfer the batter to the prepared cake pan, using an offset spatula to spread it evenly across the pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a skewer inserted in the center of the cake comes out clean and the top of the cake bounces back when lightly touched. Cool the cake in its pan on a wire rack for 25 minutes, before inverting the cake on to the wire rack. Soak the cake while it is still warm.

For the Tangerine Cake Soak:Place a baking sheet underneath the wire rack holding the cake to capture any drippings. Use a wooden skewer to poke holes evenly throughout the cake.
In a liquid measuring cup, whisk together 1/4 cup fresh tangerine juice, 2 tablespoons fresh lemon juice and 1/4 cup granulated sugar until the sugar is fully dissolved. Pour slowly and evenly over the cake, using an offset spatula or a pastry brush to ease the liquid into the holes across the cake. Allow the cake to cool completely to room temperature before glazing with the icing.

For the Tangerine Icing:In a medium bowl, whisk together 2 cups sifted confectioner's sugar and 1/4 cup tangerine juice until it achieves a paste-like consistency. Immediately pour the glaze over the top of the cake, so it drips down the sides. Leave the cake uncovered until the glaze sets, about 20 minutes.

source here