This Tangerine Drizzle Cake recipe is really simple, while the outcome is anything but! This cake is super moist, flavorful and the tangerine 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. I hated it because it reminded me of baby aspirin. I detested anything with even a hint orange flavor. It took a great many years to get over that.
I still wouldn’t touch an orange/vanilla smoothie if you paid me, but give me a cake like this and I could eat it in one sitting (although I’d have to be having a pretty bad day to actually do it).
My son gets a tangerine in his lunch every day. Last week my husband and I both went to the store and bought a bag of tangerines (not knowing the other was doing it). I had a lot of tangerines to use so I decided to develop a recipe to replicate the cake my mom makes for my brother’s birthday to this day.
The tangerines added a fresh sweetness to the cake that I have to say I think I may like better than orange cake. My mom makes a drizzle icing with powdered sugar, but the crunch of the glaze on this cake added the perfect finishing touch. I love a citrus cake, why not try my Citrus and Olive Oil Bundt Cake for a dairy-free cake that will wow your family and guests alike.
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Tangerine Drizzle Cake
- ½ cup softened butter
- 2 large eggs
- 1½ cups All-Purpose Flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons Finely grated tangerine zest
- ⅓ cup tangerine juice fresh from the fruit
- ½ cup sour cream
FOR THE GLAZE
- 4 tablespoons tangerine juice fresh from the fruit
- ½ cup granulated sugar
- 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 20-30 mins, or until golden brown and a cake tester comes out clean.
- 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 wrack.