New This Month

Tangerine Cake with Citrus Glaze


Tangerine juice adds zest to the batter and glaze of this festive Bundt cake. Thin skins make tangerines a breeze to squeeze by hand. For smooth, pulp-free juice (great in this glaze), strain juice through a fine-mesh sieve before using.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Romulo Yanes

Source: Everyday Food, December 2011


For the Cake

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 cups granulated sugar
  • 6 large eggs
  • 2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
  • 2 tablespoons orange-flavored liqueur, such as Grand Marnier
  • 3/4 cup low-fat plain yogurt
  • 1 teaspoon pure vanilla extract

For the Glaze

  • 1 1/2 cups confectioners' sugar
  • 3 tablespoons tangerine juice (from 2 tangerines)


  1. Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.

  2. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.

  3. Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)

  4. Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

Cook's Notes

For a nutty cake, try folding 1 cup chopped pecans into the batter before transferring to the pan. Make this cake a day ahead: Let glaze set, then cover and store at room temperature.

Reviews Add a comment

  • MS10476099
    9 MAR, 2016
    Two cups of sugar is too much sugar.
  • MS10476099
    12 JAN, 2015
    I have made this twice in a week. Delicious!
  • rmdatnkx
    3 JAN, 2015
    I made this exactly as described and baked it for 50 minutes. It's tasty, but a little dry. Next time, I'll check it after 45 minutes. As with other glazed bundt cakes, you have to really let it cool before glazing or it runs right off.
  • tarheel84
    17 FEB, 2012
    This is one of the best cakes I have every made. It was moist, had a great orange taste and it was light. The recipe was easy to follow and the cake cooked in 55 minutes. It took almost one pound of confectinoers' sugar to get the glaze to correct thickness using 3 tablespoons of tangerine juice and you needed every bit of the glaze. I would highly recommend making this cake. You will not be disappointed.