Tangerine Cake with Citrus Glaze

For the cake:

1 cup unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour (spooned and leveled), plus more for the pan
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
6 large eggs
2 tablespoons finely grated tangerine zest, plus 2/3 cup tangerine juice (from 7 tangerines)
3/4 cup orange-flavored yogurt
1 teaspoon vanilla extract

For the glaze:

1 1/2 cups confectioners’ sugar
1 teaspoons tangerine zest, plus 2 tablespoons tangerine juice (from 1 tangerine)
Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high speed until it’s light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the tangerine zest and juice. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in the vanilla. Transfer batter the pan, smooth the top with the back of a spatula, and firmly tap pan on a flat surface to remove air bubbles.

Bake until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for about 30 minutes. Invert the cake onto a rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)

Make the glaze by whisking together the confectioners’ sugar and tangerine juice until smooth. Spoon the glaze over the cake and let set 1 hour. Store covered at room temperature until you serve it.

Makes 12 servings.

Recipe adapted from: Everyday Food