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?
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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.
Linda Harvell says
This was so delicious!
Erren's Kitchen says
Thank you Linda, I do love a citrus-based cake!
Karen says
So delicious! I’ll make it again. I learned the hard way that I should zest the tangerines before I juice them. Also, I decided to briefly simmer the glaze to melt the sugar before brushing the glaze on the cake. I served the cake to company and they loved it.
Erren's Kitchen says
I’m so pleased to hear this, nothing wrong with tweaking the process, sounds like it went down well 🙂
Lillie says
Very good! We plan to make this again and again! The best orange cake I have had. 🙂
Erren's Kitchen says
Glad you enjoyed it, thank you for your review 🙂
Cathy says
Not sure why but it took 50 minutes to bake in my oven but the wait was worth it! So delicious and moist. I will be keeping this recipe handy..thanks for sharing.
Erren's Kitchen says
Ovens can vary, glad you enjoyed it even though you had to wait so long 🙂
Kristin Young says
How should I store this cake. Counter or fridge
Erren's Kitchen says
Hi Kristin, I would store this in an airtight container (not in the fridge) for up to three days 😉
Brian Miller says
Can full-fat plain Greek yogurt be substituted for the sour cream?
Erren Hart says
Hi Brian, that would work fine 🙂
Kathy says
This was delicious! I bought a bag of those little cuties and needed to use up the last 6 or 7. Easy to make and really flavorful!
Erren's Kitchen says
I’m so glad you thought so Kathy!
Laurie says
Did you use a large loaf pan or which size is best?
Erren's Kitchen says
Hi, Laurie, I used a 2pound loaf pan!
Laurie Frick says
Thank you. The cake was a hit. I’ve had requests to forward your recipe. 🙂
Erren's Kitchen says
That’s awesome to hear Laurie, Thank you for your feedbacK!
Meggie Davenport says
Hi! This cake is so good and it was a big hit with the family!! However the glaze did not look at all like yours! Do you heat the mixture?
Erren says
Hi Meggie, In what way did it not turn out like mine? I don’t heat the mixture. So glad you enjoyed it all the same.
C says
Our family loves this recipe and I have made it several times. Compliments all around! I first found this recipe to serve to family at our daughter’s pixie/cutie tangerine themed first birthday party in July 2021.
I have a question about the drizzle glaze. It calls for granulated sugar, but doesn’t look the same as your blog and the sugar doesn’t fully dissolve. I tried powdered sugar and it looked closer, but I want to make sure I’m using the right sugar. Can you please clarify?
This recipe is a family favorite and I’m so glad I found it. Making it again today to celebrate the new year! Thank you!
Erren Hart says
Hi there, I’m sorry for the late reply. I’m recovering from covid, and this is the first day at my computer since before Christmas! I’m so glad you enjoy the cake! The sugar in the glaze is not meant to dissolve completely – it’s meant to form a crunchy glaze, as you find on some donuts. You can use superfine sugar (aka caster sugar), which will dissolve more than the granulated, or you can try my orange glaze recipe, which includes a version with powdered sugar. If you make it with powdered sugar, allow the cake to cool first. We hope you’ll come back to try more recipes!
Carlos Willaby says
I savour, lead to I discovered just what I was looking for. You have ended my four day lengthy hunt! God Bless you man. Have a great day. Bye
Erren says
Awesome to hear, Carlos! Glad to help! 😊