Tangerine Drizzle Loaf Cake

Simple, super-moist and full of flavor, this delectable cake’s citrus glaze sinks into to form a lovely, crisp topping for a perfect final touch. A refreshing dessert for a spring Sunday brunch, midday shower or afternoon tea!


For the cake:

½ c. unsalted butter, softened

2 large eggs

½ c. all-purpose flour

1 cup granulated sugar

2 tsp. baking powder

2 Tbsp. tangerine zest, finely grated

⅓ c. tangerine juice, fresh

½ c. sour cream

⅓ tsp salt

For the glaze:

¼ c. tangerine juice, fresh

½ c. granulated sugar


  • For the cake: Pre-heat the oven to 350ºF. Grease loaf pan with butter. In a large mixing bowl, beat together eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth. Fill the pan evenly with the batter. Bake until golden brown (about 35-45 minutes) or until cake tester comes out clean. Leaving cake in pan, let cool 5 minutes.
  • For the glaze: While cake is cooling, mix together glazing ingredients. Prick the warm cake all over with skewer, then pour drizzle over cake.