Ingredients
Scale
- 1/2 cup plain yogurt (I used full-fat plain Greek yogurt)
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons citrus zest
- 1/2 cup canola oil
For the Syrup
- Click the link above for the recipe.
For the Glaze
- Click the link above for the recipe.
Instructions
- Preheat the oven to 350 degrees. Butter a nine-inch round cake pan; line with parchment paper and butter this as well.
- Combine the yogurt, 1 cup of granulated sugar, and eggs in a medium mixing bowl till well-combined. Add the flour, baking powder, and tangerine zest and stir until just combined. Add the oil and stir to make a smooth batter (this will take a couple of minutes). Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and invert onto a plate.
- While the cake is still warm, combine the 1/3 cup of juice with the remaining 2 tbsp sugar and stir over medium-low heat until the sugar is dissolved. Poke holes in the cake and pour the syrup over. Allow to cool completely.
- When the cake is cool, whisk together the confectioner’s sugar and remaining 2 tbsp juice. Pour the glaze over the cake. You can serve immediately or allow the glaze to set up before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes