A light and fluffy citrus cake drizzled with a tangy yogurt glaze. This breakfast loaf infused with both tangerine juice and zest is the perfect addition to Sunday brunch.
- 8 TBSP (1 stick) unsalted butter, room temperature
- 1 cup plus 1 TBSP granulated sugar
- 3 large eggs, room temperature
- 1 TBSP tangerine zest (I use Golden Nugget tangerines)
- 3 TBSP tangerine juice
- 1 1/2 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup plain Greek yogurt, room temperature
- 2 1/2 cups confectioner’s sugar, sifted
- 3 TBSP plain Greek yogurt
- 2 TBSP whole milk
- Preheat oven to 350 degrees.
- Grease a 9 x 5 loaf pan with nonstick cooking spray and line bottom and sides of pan with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter on high speed until pale and fluffy, about 3 minutes.
- Add eggs one at a time, mixing on medium-low speed until fully incorporated.
- Add vanilla extract, tangerine zest and tangerine juice.
- Mix on low until combined.
- In a separate bowl, whisk together flour, salt, baking soda and baking powder.
- With mixer on low speed, add flour mixture in three batches, alternating with the Greek yogurt (beginning and ending with the flour mixture).
- Do not overmix.
- Pour batter into prepared pan and use an offset spatula to carefully level the top.
- Tap pan firmly on countertop three times to release air bubbles.
- Place in center rack of oven and bake for 55-60 minutes or until a toothpick inserted in the top of cake comes out clean or with few crumbs remaining.
- Cool on a wire rack for 20 minutes before removing from pan to cool completely.
- Once cake has reached room temperature, add glaze to top of cake and allow to run down sides.
- Slice and serve.
- Combine all ingredients in a medium size bowl. Whisk until glaze is smooth and thin enough to pour onto cake. If too thick, add more milk 1 TBSP at a time. If too thin, add more confectioner’s sugar.
Store leftover cake tightly covered in a cool, dry place.