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)
- 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.
- 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.
- 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.)
- Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.
The Juicy Details: 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.