This Tangerine Drizzle Cake recipe is so simple but delicious. It’s super moist, flavorful and the glaze is the perfect finishing touch.
![a tangerine loaf cake with drizzle icing sliced](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-683x1024.jpg)
![a tangerine loaf cake with drizzle icing sliced](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-683x1024.jpg)
When I was a kid, my mom used to make an orange cake for my brother’s birthday every year.  Back then, I hated it because it reminded me of baby aspirin.  I detested anything with even a hint of orange flavor.
Finding myself with a bowl of tangerines in danger of going bad one day, I decided to try and make a similar cake to the one my mom did all those years ago. Our tastes change over time after all, and now I love any citrus cake. So much that I have created several recipes including my Ultimate Orange Cake.
Why This Recipe Works
- This simple one-bowl method means it’s quick and delicious!
- Using tangerines adds a fresh sweetness without being too citrusy.
- The crunchy glaze gives added texture to the cake.
- Using sour cream in the cake ensures the sponge is moist.
The inspiration for the glaze came from my Lemon Drizzle Cake recipe, it adds a wonderful crunchy sugary topping, transforming this from just an ordinary cake to a decadent cake everyone will love
Ingredient Notes
![four ingredients used in tangerine drizzle cake](https://www.errenskitchen.com/wp-content/uploads/2014/06/Four-Photos--1024x1024.png)
![four ingredients used in tangerine drizzle cake](https://www.errenskitchen.com/wp-content/uploads/2014/06/Four-Photos--1024x1024.png)
- Tangerine: I used tangerines for this recipe, however, if you have a similar citrus fruit going to waste feel free to experiment.
- Butter: I like to use salted butter in my baking, however, if you have unsalted this is just fine. If you want to add a pinch of salt to season, go ahead.
- Flour: This recipe calls for all purpose flour, but cake flour or self raising (in the UK) is fine. Just replace it like for like.
- Sour Cream: Sour cream is fabulous in cakes, it adds moisture to the cake. If you don’t have sour cream, you can use full fat Greek yogurt as a substitute.
How to Make tangerine drizzle cake
- Beat together all the ingredients in one bowl.
- Fill a loaf tin with the batter.
- Bake for 30 to 45 minutes.
- Allow to cool.
For the Cake:
Simply mix all the ingredients together in a bowl until fully combined.
![cake batter being mixed in a bowl](https://www.errenskitchen.com/wp-content/uploads/2020/10/Super-Simple-Cake-Recipe-004-683x1024.jpg)
![cake batter being mixed in a bowl](https://www.errenskitchen.com/wp-content/uploads/2020/10/Super-Simple-Cake-Recipe-004-683x1024.jpg)
It’s always best to work with room temperature ingredients, this ensures they combine evenly. Especially make sure your butter is soft enough to work with.
Pour into a loaf tin
Bake for 30 to 45 minutes, or until a skewer comes out clean.
To glaze the cake
Prick the warm cake all over with a skewer or a fork.
![cake straight out of the oven](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-6-683x1024.jpg)
![cake straight out of the oven](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-6-683x1024.jpg)
Pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.
![freshly iced cake](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-4-1024x1024.jpg)
![freshly iced cake](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-4-1024x1024.jpg)
Serve and enjoy!
![a tangerine loaf cake with drizzle icing sliced](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-2-683x1024.jpg)
![a tangerine loaf cake with drizzle icing sliced](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-2-683x1024.jpg)
Other Great Citrus Recipes
FAQs
You can store this cake at room temperature in an airtight container for up to 3 days.
You can freeze this cake in a freezer-safe container for up to a month.
Drizzle cake is an English sponge cake that has syrup drizzled over it after baking to create a crunchy glaze.
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![a tangerine loaf cake with drizzle icing sliced](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-180x180.jpg)
![a tangerine loaf cake with drizzle icing sliced](https://www.errenskitchen.com/wp-content/uploads/2014/06/Tangerine-Drizzle-Cake-1-180x180.jpg)
Let’s Make
Tangerine Drizzle Cake
A wonderful, moist citrus cake that looks simple but has an amazing combination of zingy flavors.
Prep10 minutes
Cook30 minutes
Total40 minutes
Prevent your screen from going dark
Instructions
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Preheat the oven to 350ºF/180ºC
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Prepare a loaf pan by greasing it with butter.
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in a large mixing bowl, beat together the eggs, flour, sugar, butter, baking powder, zest, sour cream, and juice until smooth.
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Fill the pan evenly with the batter.
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Bake in the preheated oven for about 35-45 mins, or until golden brown and a cake tester comes out clean. (Begin testing for doneness after around 30 minutes, as all ovens vary)
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Leave to cool 5 minutes in the pan.
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While the cake is cooling in the pan, mix together the juice of three tangerines and 1/2 cup of sugar to make the drizzle.
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While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the drizzle – the juice will sink into the cake and the sugar will form a lovely, crisp topping.
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Leave to cool 5 minutes in the pan before transferring to a wire rack.
Tips + Notes
- It’s always best to work with room temperature ingredients, this ensures they combine evenly. Especially make sure your butter is soft enough to work with.
Nutrition Information:
Calories: 308 (15%)| Carbohydrates: 46g (15%)| Protein: 3g (6%)| Fat: 12g (18%)| Saturated Fat: 7g (44%)| Cholesterol: 63mg (21%)| Sodium: 104mg (5%)| Potassium: 154mg (4%)| Sugar: 31g (34%)| Vitamin A: 445IU (9%)| Vitamin C: 6.1mg (7%)| Calcium: 62mg (6%)| Iron: 1.1mg (6%)
Nutritional Data Disclaimer
Are you making this recipe? I love to see your creations so please tag @ErrensKitchen on Instagram and hashtag it #ErrensKitchen
This recipe was originally posted in June 2014, it was updated in July 2021 with new tips and information.