Tangerine Cake with Citrus Glaze
1 cup
unsalted butter, room temperature
3 cups
flour
1 teaspoon
baking soda
1 teaspoon
salt
2 cups
sugar
6 eggs
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
Glaze:
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.
495
calories
18 g fat
7 g protein
76 g carb
1 g fiber
I made this with clementines. Its the perfect amount of sweet and tangy.
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