Tangerine Cake

Helga Glaesel de BlandingOctober 2, 2025

This post is also available in ESPAÑOL (SPANISH)

There’s something special about citrus, that zesty burst of sunshine brightening up even the gloomiest day. This Tangerine Cake is soft, buttery, and perfectly fragrant, with hints of zest and a whisper of orange liqueur in every bite.

While tangerines give it a beautiful perfume and sweetness, they can be tricky to find outside their season. The good news? Navel oranges make a lovely stand-in, keeping the flavor bright and cheerful all year long.

Your kitchen will smell so delicious as this cake is baking, and you will find it’s a cozy recipe for fall afternoons. It’s finished with a drizzle of tangy icing, a few tangerine halves, and sprigs of rosemary for that simple, elegant touch that makes every slice feel like a celebration.

Helga

Tangerine Cake

Makes 1 bundt, 12 servings

Ingredients, for the cake:
3 cups all-purpose flour (360 g)
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
¼ cup orange liqueur (Grand Marnier)
1 teaspoon vanilla extract
2 sticks butter, softened
1 cup sugar
Zest of 3 tangerines
4 eggs
¼ cup mandarin juice

Ingredients, for the icing:
1 cup powdered sugar
2 tablespoons tangerine juice
1 tablespoon water

Ingredients, for decoration:
tangerine halves, peeled
rosemary sprigs
confectioner’s sugar

Procedure:

Preheat the oven to 350°F and grease a bundt cake pan.
In a large bowl, mix the flour, baking powder, and salt.
In another bowl, combine the milk, orange liqueur, and vanilla extract.
In the bowl of your electric mixer, add the butter and sugar and beat until the butter is very light and fluffy. Add the tangerine zest and combine.
While beating, add the eggs one at a time.
Next, add the tangerine juice and continue beating to combine. The batter will look crumbly; this is okay.
Add the dry ingredients, alternating with the milk mixture until everything is incorporated.
Pour the batter into the prepared pan and bake for 60-70 minutes.
Make the glaze: Combine all the glaze ingredients and pour over the cooled cake. If you pour it while it’s still warm, it will absorb the glaze.
Garnish with tangarine halves and sprigs of fresh rosemary and sprinkle with powdered sugar.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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