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.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
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.
Dawn says
Made this today
So light scrumptious !
Erren says
Great to hear, Dawn! Thanks for letting me know! 😊
Ll says
Can you use brown sugar instead of granulated sugar?
Erren says
Hi, I really don’t think that would work for this recipe. Sorry!
Gaye Shakeshaft says
Hi Erren what size loaf tin do you use? Thank you.
Erren says
Hi Gaye, it’s a 9 inch x 5 inch pan.
Natalia Gonzalez says
if I make this recipe will it be okay to put two servings in one cake pan? or don’t risk it?
Erren says
Hi Natalia, Sorry for the late reply. I’m not sure what you mean, but if you mean double the recipe and bake it in a bundt pan. you can, but it will change the baking time.
Noelle says
I’m excited to try making this for Easter! I’m having trouble finding tangerines though (go figure), so do you think tangelos would be an ok substitute?
Erren says
Any small citrus fruit would work just fine! Hope you enjoy it!
Meli says
Aren’t mandarins and tangerines the same thing?
samira says
What can I use instead of sour cream
Erren says
Hi Samira, you can try buttermilk or plain yogurt, but I haven’t tested them and can’t say for sure how they will affect the recipe.
Nadine says
I made this today using minneolas instead of tangerines. They grow on a tree on our property. I used a glass loaf pan, I am not sure what you use. It took 50 minutes to bake, but it is delicious! Half of the glaze was plenty.
Erren says
Hi Nadine, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just wanted to say thanks for letting me know how it went and I’m so glad you enjoyed it (regardless of the longer cooking time).
Kelli says
I zested 6 tangerines and got a ton of zest (approx. 4tbs). Also got 1 cup of juice. I only put 1/3 cup juice in but didn’t see your reply the comment above about 1tsp zest so I put in 2-3 tbs. hopefully it’s not too much zest. Would be helpful to have had a measurement in the recipe.
Sallie says
How much zest is 6 tangerines. I have manderine oranges?
Erren says
Hi Sallie, It’s hard to say. Depends on how big they are. 1 teaspoon should do fine.
Joana (my gut feeling) says
Dear Erren. Love your blog, love this recipe! Do you think it´s possible to make it gluten, dairy and egg free? I could try… any ideas?