Tangerine Cake Recipe
Servings: 10
Calories: 309kcal
This delightful tangerine cake features a moist texture thanks to its blend of butter, tangerine juice, and sour cream. Finished with a sweet tangerine glaze that infuses into the cake, it offers a perfect balance of sweet and citrusy flavors with a satisfying crunch on top.
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Equipment
- 1 Loaf Pan
- 1 Juicer
- 1 Zester
Ingredients
For the Cake
- ½ cup softened unsalted butter
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 2 tablespoon tangerine zest
- ⅓ cup tangerine juice freshly juiced
- ½ cup sour cream
For the Glaze
- ¼ cup tangerine juice freshly juiced
- 1 teaspoon cornstarch
- ½ cup granulated sugar
Instructions
- Preheat oven to 350'F and prepare a loaf pan by spraying it with pan spray
- In a large mixing bowl, beat together the butter, eggs, flour, sugar, baking powder, zest, tangerine juice and sour cream until smooth.
- Pour into loaf pan evenly. Bake in preheated oven for about 50-60 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean.
- Leave to cool in pan for 5 minutes while you make the glaze.
- While the cake is cooling in the pan, mix together the tangerine juice and the cornstarch and stir until no clumps are seen. Add the ½ cup of sugar to make the drizzle.
- While the cake is still warm, transfer to a wire rack (with a pan underneath) and prick the warm cake all over with a skewer or fork. Then pour over the drizzle - the glaze will sink into the cake and form a crisp crust on top.
Nutrition
Calories: 309kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 60mg | Potassium: 76mg | Fiber: 1g | Sugar: 32g | Vitamin A: 459IU | Vitamin C: 5mg | Vitamin D: 0.2µg | Calcium: 50mg | Iron: 1mg | Phosphorus: 60mg
