The bright fresh flavor of tangerine is baked into a loaf cake and glazed with a simple, delicious tangerine icing.
Ok so let’s talk about cake. I’m not a huge cake person, blaspheme I know! How can I a dessert enthusiast who regularly blogs about sweets not be completely and utterly obsessed with cake?
Here’s the deal, sometime around 8 or 9 I decided I didn’t like cake, every year after that my mom would buy me an ice cream cake from a local ice cream store and that was that. Fast forward a couple of decades to now and I like cake, now don’t get me wrong I don’t love it. I do love frosting, but whats not to love about sweet, sugary, delicious frosting! am I right?
One of my favorite types of cake is loaf cake, pound cake, lemon cake and today this tangerine cake. Let’s just say I ate more than one slice following this photo session. Of course then I promptly wrapped it up stored it in the refrigerator and begged a friend to let me bring said cake over. It was a total win, win. I mean how can I get in shape if I keep delicious cake lying around in my fridge waiting to taunt me.
This easy, Tangerine Cake is an adaptation of Ina Garten’s Lemon Cake, I heart her, she’s amazing – and so is this cake. Plus the tangerine glaze is literally the icing on this cake. I just know that you’re going to love how simple it is to make and delicious it is to eat, enjoy and happy baking!
Glazed Tangerine Cake
Yield 1 loaf
for the cake:
- 1 1/2 c all purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 c Greek yogurt
- 1 1/4 c sugar, divided
- 3 eggs, extra large
- 2 tsp of tangerine zest
- 1/2 tsp vanilla bean paste
- 1/2 c coconut oil
- 1/3 c fresh tangerine juice
for the glaze:
- 1 c powdered sugar
- 2 Tbs tangerine juice
- Preheat your oven to 350º F and prepare an 8.5" loaf pan by placing a rectangle of parchment in the bottom of the pan and then coating with cooking spray.
- Whisk together the flour, baking powder and salt.
- In a separate bowl whisk together the yogurt, 1 c sugar, eggs, tangerine zest and vanilla bean paste.
- Stir the wet ingredients into the dry and then fold in the coconut oil until the batter comes together.
- Pour the mixture into the pan and bake for 50-55 minutes, until a cake tester comes out clean.
- Let cool in the pan 10 minutes.
- In a saucepan over medium high heat combine the tangerine juice and 1/4 c of sugar, cook until the sugar melts, about minute.
- Transfer the cake to a wire rack placed over a sheet pan and pour the tangerine syrup over the warm cake.
- Cool completely.
- Whisk together the powdered sugar and tangerine juice, pour over the cake, slice and serve.
- Store remaining cake in an airtight container in the refrigerator for up to 5 days.
recipe lightly adapted from Lemon Yogurt Cake by Ina Garten
Courses cake, dessert