Fresh Tangerine Cake
Bright, zesty, and irresistibly moist, this Fresh Tangerine Cake is a citrus lover's dream come true. Bursting with fresh tangerine juice and fragrant zest, this cake boasts a tender crumb and is topped with a luscious tangerine glaze that adds a glossy, sweet finish. Perfectly balanced with just the right hint of tangy citrus, it’s a showstopper dessert that’s surprisingly easy to make. Whether baked in a classic round or elegant bundt pan, this homemade tangerine cake is an excellent choice for celebrations, afternoon tea, or simply satisfying your sweet tooth. Made with simple ingredients like all-purpose flour, creamy butter, and whole milk, this dessert combines everyday pantry staples with the vibrant flavor of fresh tangerines. With only 20 minutes of prep time, you’ll have a slice of sunshine on your plate in no time!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 3 large Eggs
- 0.75 cups Tangerine juice (freshly squeezed)
- 2 tablespoons Tangerine zest
- 0.5 cups Whole milk
- 1 teaspoon Vanilla extract
- 1.25 cups Powdered sugar (for glaze)
- 3 tablespoons Tangerine juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan. Dust with flour and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the tangerine juice, tangerine zest, milk, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the glaze, whisk the powdered sugar and tangerine juice together in a small bowl until smooth.
Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Slice and serve your fresh tangerine cake. Enjoy!
Nutrition Facts
Calories |
4544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.8 g | 213% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 720.5 g | 262% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 479.4 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 350 mg | 27% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1195 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
