Fresh Tangerine Cake

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Servings: 8
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

Vegetable oil cooking spray
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 (8-ounce) container sour cream
1 cup tangerine juice
1 tablespoon tangerine zest
Tangerine Icing, recipe follows

Tangerine Icing:

1/2 cup butter, room temperature
1 (8-ounce) package cream cheese, room temperature
6 cups confectioners’ sugar
3 tablespoons tangerine juice
1/2 tangerine, zested


 

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Directions

Preheat the oven to 350 degrees F.

Spray 2 (9-inch) circular cake pans with vegetable oil cooking spray.

In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together with a spatula. Using a hand-held mixer, add the eggs, vegetable oil, sour cream, tangerine juice and zest. Mix until well combined.

Divide the batter evenly into the pans. Bake for 25 minutes. Remove from the oven and let cool completely before icing. Ice the cakes, as desired, and serve.

Tangerine Icing:

Mix together the butter, cream cheese and sugar together in a large bowl. Add the tangerine juice and zest and combine well.

 

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Leave a Comment

Reader Comments:

54321

Fantastic cake, but had to adjust the time. 25 minutes @ 350 was not enough.

By Jim on August 31, 2012

54321

Hi, Am going to try the tangerine cake, but you omitted what kind of butter to use in the frosting. Is it salted or sweet butter? Appreciate hearing from you. Thank you. Barbara

By Barbara Wickstrum on June 16, 2012

54321

I saw you make this Tangerine cake on the tv. I just couldn't get it out of my mind it looks so delious!I will try it this week.Keep cooking those best dishes so I can bring them into mine.

By Sharon Bishop on January 17, 2012

54321

Thanks for this recipe! My oldest son loves citrus and wanted his birthday cake this year to be citrus-y;-) You are getting me out of a "lemon-bar cake" =P Sounds delicious! I'm glad I read the comments; I'm going to try to get it made the day before so I can refrigerate overnight. Seems like a perfect choice for a hot-summer's birthday!

By Anonymous on June 12, 2011

54321

OMG! Absolutely delicious!!

By Anonymous on November 26, 2010

54321

I enjoyed this delicious cake at Publix Cooking School's recent "Evening with Paula" in Jacksonville, FL. Any tips on how to squeeze tangerines or did you purchase fresh juice at your Grocer's produce section?

By Anonymous on July 18, 2010

54321

This is a fabuously moist and delicious recipe. I have been begged time and time again to make it!!!

By Anonymous on June 19, 2010

54321

I didn't have any tangerines, so I used oranges instead and it was FABULOUS and soo easy! I've had many compliments on this cake. I think it's best cold from the fridge (brings out the orange/tangerine flavor).

By Anonymous on April 01, 2010

54321

I made this cake on Jan 3 2010 it was so easy and it was wonderful. Everyone that ate loved it,as did i;while it only lasted a couple of days it stayed moist and fresh the entire time. I've already been asked to make it for a baby shower.

By Anonymous on January 07, 2010

54321

This cake is absolutely delicious. Highly recommended.

By Anonymous on December 23, 2009

43211

if you want a delicious homemade cake with a pound cake feel try this one its delicious. Very easy to make and mistake proof!!!

By Anonymous on November 08, 2009

54321

It is easy. tastes great. The only thing that i will do different next time, i will use wax paper in the bottom of pans. this cake is so moist,mine wanted to stick a little

By Anonymous on November 03, 2009

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