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Tangerine Yogurt Cake | Magnolia Days

Tangerine Yogurt Cake

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 Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Author Renee


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup sugar
  • 1 tablespoon finely grated tangerine zest
  • 3/4 cup whole milk Greek yogurt
  • 1/2 cup grapeseed oil*
  • 1 tablespoons fresh tangerine juice
  • 2 large eggs at room temperature
  • 1/2 teaspoon vanilla extract
  • Confectioners sugar for dusting


  1. 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.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. Use your fingers to rub the tangerine zest into the sugar in a large bowl until sugar is moistened.
  4. Add yogurt, oil, tangerine juice, eggs, and vanilla to the tangerine-sugar. Whisk to combine until smooth.
  5. Add the dry ingredients to the wet ingredients and stir until just combined.
  6. Pour batter into prepared pan and smooth out evenly in the pan.
  7. Bake for 50 to 55 minutes or until a toothpick or cake tester inserted into the center comes out clean.
  8. Cool cake in the pan on a wire rack for 12 minutes. Remove cake from the pan and cool completely on a wire rack.
  9. 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.