Note: It’s best to make this cake a day ahead so that the glaze can set overnight. Just cover and store the glazed cake at room temperature.
Tangerine bundt cake with citrus glaze:
Recipe from Everyday Food Magazine
- 1 cup (2 sticks) unsalted butter, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine kosher salt
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 2 tablespoons finely grated tangerine zest (from 6 tangerines)
- 1/2 cup tangerine juice (from about 6 tangerines)
- 2 tablespoons orange-flavored liqueur, such as Grand Marnier
- 3/4 cup plain Greek or low-fat plain yogurt – I used Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups confectioner’s sugar
- 3 tablespoons tangerine juice (from 2 tangerines)
OK, so I did not have any orange liquor lying around the house, nor did I want a whole bottle of it (yuck), so I went to my local BevMo and asked if they had any travel size bottles of Grand Marnier. I was in luck as they had tons of these travel sized bottles hidden in back. Isn’t it just the cutest thing, so tiny against the tangerines?
I just love all this vibrant orange color!
Beat to combine and then beat in the vanilla. Your mixture will thicken up and look like this.Pour the batter into your bundt pan, smooth the top, and firmly tap the pan on a flat surface to remove any air bubbles and to help smooth the batter as well.