Tangerine Cake with Citrus Glaze
1 cup unsalted butter, room temperature
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
2 tablespoons finely grated tangerine zest
½ cup tangerine juice (about 6 tangerines)
2 tablespoons orange juice
¾ cup low-fat plain yogurt
1 teaspoon vanilla
1 ½ cups confectioners’ sugar
3 tablespoons tangerine juice
Preheat oven to 350 degrees. 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 high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juices. With mixer on low, add flour mixture in three additions, alternating with two addition 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, 50-60 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.
Make glaze; whisk together confectioners’ sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.
18 g fat
7 g protein
76 g carb
1 g fiber