Tangerine Drizzle Cake
A wonderful, moist citrus cake that looks simple but has an amazing combination of zingy flavors.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 slices
- 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.
Calories: 308kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 63mg | Sodium: 104mg | Potassium: 154mg | Sugar: 31g | Vitamin A: 445IU | Vitamin C: 6.1mg | Calcium: 62mg | Iron: 1.1mg