This Tangerine Drizzle Cake recipe is so simple but delicious. It’s super moist, flavorful and the glaze is the perfect finishing touch.
When I was a kid, my mom used to make an orange cake for my brother’s birthday every year. Back then, I hated it because it reminded me of baby aspirin. I detested anything with even a hint of orange flavor.
Finding myself with a bowl of tangerines in danger of going bad one day, I decided to try and make a similar cake to the one my mom did all those years ago. Our tastes change over time after all, and now I love any citrus cake. So much that I have created several recipes including my Ultimate Orange Cake.
Why This Recipe Works
- This simple one-bowl method means it’s quick and delicious!
- Using tangerines adds a fresh sweetness without being too citrusy.
- The crunchy glaze gives added texture to the cake.
- Using sour cream in the cake ensures the sponge is moist.
The inspiration for the glaze came from my Lemon Drizzle Cake recipe, it adds a wonderful crunchy sugary topping, transforming this from just an ordinary cake to a decadent cake everyone will love
Ingredient Notes
- Tangerine: I used tangerines for this recipe, however, if you have a similar citrus fruit going to waste feel free to experiment.
- Butter: I like to use salted butter in my baking, however, if you have unsalted this is just fine. If you want to add a pinch of salt to season, go ahead.
- Flour: This recipe calls for all purpose flour, but cake flour or self raising (in the UK) is fine. Just replace it like for like.
- Sour Cream: Sour cream is fabulous in cakes, it adds moisture to the cake. If you don’t have sour cream, you can use full fat Greek yogurt as a substitute.
How to Make tangerine drizzle cake
- Beat together all the ingredients in one bowl.
- Fill a loaf tin with the batter.
- Bake for 30 to 45 minutes.
- Allow to cool.
For the Cake:
Simply mix all the ingredients together in a bowl until fully combined.
It’s always best to work with room temperature ingredients, this ensures they combine evenly. Especially make sure your butter is soft enough to work with.
Pour into a loaf tin
Bake for 30 to 45 minutes, or until a skewer comes out clean.
To glaze the cake
Prick the warm cake all over with a skewer or a fork.
Pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.
Serve and enjoy!
Other Great Citrus Recipes
FAQs
You can store this cake at room temperature in an airtight container for up to 3 days.
You can freeze this cake in a freezer-safe container for up to a month.
Drizzle cake is an English sponge cake that has syrup drizzled over it after baking to create a crunchy glaze.
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Let’s Make Tangerine Drizzle Cake
Ingredients
- ½ cup softened butter
- 2 large eggs
- 1½ cups All-Purpose Flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons tangerine zest finely grated
- ⅓ cup tangerine juice fresh from the fruit
- ½ cup sour cream
- ⅓ tsp salt (if you use unsalted butter)
FOR THE GLAZE
- 4 tablespoons tangerine juice fresh from the fruit
- ½ cup granulated sugar
Instructions
- Preheat the oven to 350ºF/180ºC
- Prepare a loaf pan by greasing it with butter.
- in a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth.
- Fill the pan evenly with the batter.
- Bake in the preheated oven for about 35-45 mins, or until golden brown and a cake tester comes out clean. (Begin testing for doneness after around 30 minutes, as all ovens vary)
- Leave to cool 5 minutes in the pan.
- While the cake is cooling in the pan, mix together the juice of three tangerines and 1/2 cup of sugar to make the drizzle.
- While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.
- Leave to cool 5 minutes in the pan before transferring to a wire rack.
Tips + Notes
- It’s always best to work with room temperature ingredients, this ensures they combine evenly. Especially make sure your butter is soft enough to work with.
Nutrition Information:
Are you making this recipe? I love to see your creations so please tag @ErrensKitchen on Instagram and hashtag it #ErrensKitchen
This recipe was originally posted in June 2014, it was updated in July 2021 with new tips and information.
Wanda says
Mmmmm! Se ve realmente delicioso…
Erren says
obrigado!
Agnieszka says
at what stage shall I add sour cream? It’s listed in the ingredients but not in instructions
Erren says
Hi Agnieszka, sorry about that. I’ve updated the recipe.
Agnieszka says
Thank you Erren. That’s what I did. The taste was there but it didn’t came out as fluffy as yours.
Carol Abnett says
Hi Erren,
I love your recipes, made easier that they are converted to metric.
We don’t have tangerines in Australia but I have a couple of blood oranges just waiting to make something tasty like this recipe.
Thanks Carol.
Erren says
Thanks so much Carol! Blood oranges sound perfect! Let me know how it goes!
Sar says
Amazing! The most moist loaf I have ever made. So moist it was like eating cheese cake. Soooo delicious! Mine took 45min @350. And I used Mandarins instead of tangerines. That was what I had. Thank you so much for posting. I will possibly use this for hostess gifts at Christmas. Love it!
Sar says
This looks so yummy! It’s in the oven right now. I’ll let you know how it turned out. Thanks for posting this.
Erren says
Yay! Please let me know how it turns out!
Fernanda says
For the glaze, do you use granulated sugar or powdered sugar? It looks delicious. Will have to make it soon.
Erren says
Hi Fernanda, I use granulated sugar. Please let me know if you try the recipe! 🙂
Erren says
That depends on the tangerine, Cindy. I just measured some I have on hand and there was 1 – 2 tablespoons in each. I would say about 1/3 cup/75ml would be about right. I’ll update the recipe.
cindy says
How much is the juice of 6 tangerines?
Debbie of Who Moved My Coconut Oil says
As hard as I try to avoid all things white, ooooh this gorgeous cake makes me want to bend the rules. Its beautiful, that icing has my mouth watering. This is a must-make, and soon. Thank you for the process photos too, very helpful.
Debbie, of Who Moved My Coconut Oil
Erren says
Thanks so much Debbie! 🙂 If you make it, please let me know how it comes out!
dina says
it was so yummy!
Erren says
Thanks, Dina!