Tangerine Cake with Citrus Glaze
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 cups granulated sugar
- 6 large eggs
- 2 tablespoons finely grated tangerine zest, plus 1/2 cup tangerine juice (from 6 tangerines)
- 2 tablespoons orange-flavored liqueur, such as Grand Marnier
- 3/4 cup low-fat plain yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups confectioners' sugar
- 3 tablespoons tangerine juice (from 2 tangerines)
- Produce
- Tangerine, zest (2 tablespoons)
- Tangerine (3 tablespoons)
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking soda (1 teaspoon)
- Confectioners' sugar (1 1/2 cups)
- Granulated sugar (2 cups)
- Salt, fine (1 teaspoon)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (1 cup)
- Yogurt, low-fat plain (3/4 cup)
- Refrigerated
- Eggs, large (6)
- Beer, Wine & Liquor
- Liqueur, orange flavored (2 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published January 11, 2012 (1 year ago).
23 people saved this recipe.
