• 2 sticks unsalted butter, at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 6 large eggs
  • 2 tablespoons finely grated tangerine zest
  • ½ cup tangerine juice (from 6 tangerines)
  • 2 tablespoons Grand Marnier
  • ¾ cup low-fat plain yogurt
  • 1 teaspoon vanilla
  • 1 ½ cups powdered sugar
  • 3 tablespoons tangeine juice (from two tangerines)


Preheat oven to 350°.
Butter and flour a 12-cup bundt cake pan. In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, about five minutes. Add eggs one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add the flour mixture in three additions, alternating with two additions of yogurt. Beat to combine. Beat in vanilla. Transfer batter to pan, smooth top and firmly tap pan on a flat surface to remove air bubbles.
Bake until a toothpick inserted in center of cake comes out clean, about 55-60 minutes. Invent cake onto rack set in a rimmed baking sheet and let cook completely. (With a serrated knife trim cake to sit flat in necessary.)
To make glaze: Whisk together powdered sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set one hour.