Tangerine Yogurt Cake
Print recipe| Serves | 8-10 |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Total time | 50 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly |
| From book | Adapted from Orangette and The Smitten Kitchen Cookbook |
Ingredients
- 1/2 cup plain yogurt (I used full-fat)
- 1 Cup plus 2 tablespoons granulated sugar
- 3 Large eggs
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons tangerine zest
- 1/2 cup canola oil
- 1/3 Cup plus 2 tablespoons tangerine juice
- 3/4 cups confectioner's sugar
Note
One "yogurt jar" is approximately equal to 1/2 cup.
Feel free to substitute any citrus you'd like here!
Directions
| Step 1 | |
| Preheat the oven to 350 degrees. Butter a nine-inch round cake pan; line with parchment paper and butter this as well. | |
| Step 2 | |
| Combine the yogurt, 1 cup of granulated sugar, and eggs in a medium mixing bowl till well-combined. Add the flour, baking powder, and tangerine zest and stir until just combined. Add the oil and stir to make a smooth batter (this will take a couple of minutes). Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and invert onto a plate. | |
| Step 3 | |
| While the cake is still warm, combine the 1/3 cup of juice with the remaining 2 tbsp sugar and stir over medium-low heat until the sugar is dissolved. Poke holes in the cake and pour the syrup over. Allow to cool completely. | |
| Step 4 | |
| When the cake is cool, whisk together the confectioner's sugar and remaining 2 tbsp juice. Pour the glaze over the cake. You can serve immediately or allow the glaze to set up before serving. | |
