A recipe for Tangerine Yogurt Cake made with Greek yogurt and tangerine zest and juice. It is a moist loaf or bundt cake dusted with confectioners sugar.
Course
Dessert
Cuisine
Greek
Prep Time20minutes
Cook Time55minutes
Total Time1hour15minutes
AuthorRenee
Ingredients
1 1/2cupsall-purpose flour
2teaspoonsbaking powder
1/2teaspoonkosher salt
1cupsugar
1tablespoonfinely grated tangerine zest
3/4cupwhole milk Greek yogurt
1/2cupgrapeseed oil*
1tablespoonsfresh tangerine juice
2large eggsat room temperature
1/2teaspoonvanilla extract
Confectioners sugar for dusting
Instructions
Preheat oven to 350 degrees F. Lightly coat a 9- X 5-inch loaf pan with grapeseed oil* and dust with flour, tapping out excess flour.
Whisk together flour, baking powder, and salt in a medium bowl.
Use your fingers to rub the tangerine zest into the sugar in a large bowl until sugar is moistened.
Add yogurt, oil, tangerine juice, eggs, and vanilla to the tangerine-sugar. Whisk to combine until smooth.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour batter into prepared pan and smooth out evenly in the pan.
Bake for 50 to 55 minutes or until a toothpick or cake tester inserted into the center comes out clean.
Cool cake in the pan on a wire rack for 12 minutes. Remove cake from the pan and cool completely on a wire rack.
Dust cake with confectioners sugar prior to serving.
Recipe Notes
*You can substitute grapeseed oil with vegetable or canola oil. Recipe photo is this cake baked in a small bundt pan.