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Tangerine Yogurt Cake

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins


  • 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.


  • 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.