This Tangerine Drizzle Cake recipe is so simple but delicious. It’s super moist, flavorful and the glaze is the perfect finishing touch.
When I was a kid, my mom used to make an orange cake for my brother’s birthday every year. Back then, I hated it because it reminded me of baby aspirin. I detested anything with even a hint of orange flavor.
Finding myself with a bowl of tangerines in danger of going bad one day, I decided to try and make a similar cake to the one my mom did all those years ago. Our tastes change over time after all, and now I love any citrus cake. So much that I have created several recipes including my Ultimate Orange Cake.
Why This Recipe Works
- This simple one-bowl method means it’s quick and delicious!
- Using tangerines adds a fresh sweetness without being too citrusy.
- The crunchy glaze gives added texture to the cake.
- Using sour cream in the cake ensures the sponge is moist.
The inspiration for the glaze came from my Lemon Drizzle Cake recipe, it adds a wonderful crunchy sugary topping, transforming this from just an ordinary cake to a decadent cake everyone will love
Ingredient Notes
- Tangerine: I used tangerines for this recipe, however, if you have a similar citrus fruit going to waste feel free to experiment.
- Butter: I like to use salted butter in my baking, however, if you have unsalted this is just fine. If you want to add a pinch of salt to season, go ahead.
- Flour: This recipe calls for all purpose flour, but cake flour or self raising (in the UK) is fine. Just replace it like for like.
- Sour Cream: Sour cream is fabulous in cakes, it adds moisture to the cake. If you don’t have sour cream, you can use full fat Greek yogurt as a substitute.
How to Make tangerine drizzle cake
- Beat together all the ingredients in one bowl.
- Fill a loaf tin with the batter.
- Bake for 30 to 45 minutes.
- Allow to cool.
For the Cake:
Simply mix all the ingredients together in a bowl until fully combined.
It’s always best to work with room temperature ingredients, this ensures they combine evenly. Especially make sure your butter is soft enough to work with.
Pour into a loaf tin
Bake for 30 to 45 minutes, or until a skewer comes out clean.
To glaze the cake
Prick the warm cake all over with a skewer or a fork.
Pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.
Serve and enjoy!
Other Great Citrus Recipes
FAQs
You can store this cake at room temperature in an airtight container for up to 3 days.
You can freeze this cake in a freezer-safe container for up to a month.
Drizzle cake is an English sponge cake that has syrup drizzled over it after baking to create a crunchy glaze.
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Let’s Make Tangerine Drizzle Cake
Ingredients
- ½ cup softened butter
- 2 large eggs
- 1½ cups All-Purpose Flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons tangerine zest finely grated
- ⅓ cup tangerine juice fresh from the fruit
- ½ cup sour cream
- ⅓ tsp salt (if you use unsalted butter)
FOR THE GLAZE
- 4 tablespoons tangerine juice fresh from the fruit
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350ºF/180ºC
- Prepare a loaf pan by greasing it with butter.
- in a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth.
- Fill the pan evenly with the batter.
- Bake in the preheated oven for about 35-45 mins, or until golden brown and a cake tester comes out clean. (Begin testing for doneness after around 30 minutes, as all ovens vary)
- Leave to cool 5 minutes in the pan.
- While the cake is cooling in the pan, mix together the juice of three tangerines and 1/2 cup of sugar to make the drizzle.
- While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.
- Leave to cool 5 minutes in the pan before transferring to a wire rack.
Tips + Notes
- It’s always best to work with room temperature ingredients, this ensures they combine evenly. Especially make sure your butter is soft enough to work with.
Nutrition Information:
Are you making this recipe? I love to see your creations so please tag @ErrensKitchen on Instagram and hashtag it #ErrensKitchen
This recipe was originally posted in June 2014, it was updated in July 2021 with new tips and information.
Lola from Nj says
I had some tangerines left for this recipe before they’d go to waste & this recipe did not dissapoint! The tangerine cake was absolutely delicious. Tysm 😉
Erren's Kitchen says
Thank you so much, Lola! I am so happy it turned out delicious for you! 🥰
Lauren says
This cake is fantastic!!! It’s the perfect texture. I use mandarin instead of tangerines as you can’t get them where I live. It also converts well to lemon.
Erren Hart says
I’m so glad to hear you loved the tangerine cake and found the texture to be perfect! It’s fantastic that you were able to adapt the recipe by using mandarins instead of tangerines. The two fruits are quite similar, so it makes sense that the substitution worked well. It’s always good to know that a recipe can be flexible based on what ingredients are available.
I agree with your note about the cake converting well to lemon. It’s is a classic flavor for cakes, and this recipe can easily be adapted to use it.
Thanks for sharing your experience and your adjustments to the recipe. Your feedback is helpful not just for me, but also for others who might want to try different variations. Happy baking!
Suzy says
Hello! Was wondering if you think this recipe would still work by substituting the butter with an oil?
Erren Hart says
Hi Suzy, yes, it would just use a half cup of oil in place of the butter.
Michelle G says
Can you use a glass pan same size?
Erren Hart says
Sure, but the bake time may be different so keep an eye on it.