Tangerine Drizzle Cake

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.

To make the glaze, prick the warm cake all over with a skewer or a fork and then pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.

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Tangerine Drizzle Cake

A wonderful, moist citrus cake that looks simple but has an amazing combination of zingy flavors.

4.84 from 12 votes

Prep10 minutes

Cook30 minutes

Total40 minutes

Serves: 10 slices

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Ingredients

• ½ cup softened butter½ cup softened butter
• 2 large eggs2 large eggs
• 1½ cups All-Purpose Flour1½ cups All-Purpose Flour
• 1 cup granulated sugar1 cup granulated sugar
• 2 teaspoons baking powder2 teaspoons baking powder
• 2 tablespoons Finely grated tangerine zest2 tablespoons Finely grated tangerine zest
• ⅓ cup tangerine juice fresh from the fruit⅓ cup tangerine juice fresh from the fruit
• ½ cup sour cream½ cup sour cream

FOR THE GLAZE

• 4 tablespoons tangerine juice fresh from the fruit4 tablespoons tangerine juice fresh from the fruit
• ½ cup granulated sugar½ cup granulated sugar

Cups - Metric

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 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.

Nutrition Information:

Calories: 308kcal (15%)| Carbohydrates: 46g (15%)| Protein: 3g (6%)| Fat: 12g (18%)| Saturated Fat: 7g (44%)| Cholesterol: 63mg (21%)| Sodium: 104mg (5%)| Potassium: 154mg (4%)| Sugar: 31g (34%)| Vitamin A: 445IU (9%)| Vitamin C: 6.1mg (7%)| Calcium: 62mg (6%)| Iron: 1.1mg (6%)

Author:Erren Hart

Course:Dessert

Cuisine:American

Keyword:cake, Citrus, dessert

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