Ingredients

• 2 cups of flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of sodium bicarbonate (baking soda)
• 1/2 teaspoon of salt
• 1 cup of granulated sugar
• 2 zest of tangerine(s), plus juice (1/4 cup)
• 1/2 cup (1 stick) of butter, unsalted, softened
• 3 egg(s)
• 1 teaspoon of vanilla extract
• 1/2 cup of buttermilk
• 1 cup of powdered sugar
• 2-3 tablespoons of tangerine(s), juice
• 1/2 teaspoon of vanilla extract

Instructions

1. Preheat and prepare pan Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are well coated.

2. Mix In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside

3. In a large mixing bowl, combine the granulated sugar and tangerine zest. Use your fingers to rub the zest into the sugar until fragrant.

4. Add the softened butter to the sugar mixture and beat with an electric mixer until light and fluffy.

5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and tangerine juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

7. Pour the batter into the prepared bundt pan and spread it evenly.

8. Bake Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Cool Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

10. Prepare glaze Once the cake has cooled, prepare the glaze by whisking together the powdered sugar, tangerine juice, and vanilla extract until smooth. Adjust the consistency by adding more juice or powdered sugar as needed.

11. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.