by Madeline Critchley
This Mandarin Drizzle Cake recipe is super simple, but the flavor is out of this world and the crunchy glaze gives it a little something extra! You could easily substitute another sweet citrus, like tangerine or satsuma, if you prefer.
½ cup (113g) softened butter
2 large eggs
1 ½ cups all-purpose flour
1 cup fine granulated or caster sugar
2 teaspoons baking powder
½ cup sour cream
1/3 cup mandarin juice (save those peels and use them in our Japanese Orange Cake)
2 tablespoons mandarin zest
4 tablespoons mandarin juice
½ cup granulated sugar
To Make Cake
Preheat oven to 350F/180C
Grease a standard loaf pan and set aside (I use butter, but cooking spray would also work).
Beat together sugar and butter. Add eggs, sour cream and mandarin juice (1/3 cup).
Add flour, baking powder and zest.
Mix ingredients until combined and pour into your greased loaf pan.
Bake for 45-55 minutes or until golden brown and a wooden pick inserted in the centre comes out clean.
Let cool for 5 minutes in the pan. Then glaze while warm, as below.
To Make Glaze
While cake is baking, mix 4 tablespoons juice and ½ cup sugar in a small bowl.
While the cake is still warm, transfer to a wire rack, prick all over with a wooden skewer or fork and pour over the glaze (I like to scoop up the glaze and keep pouring it over the top until it is all soaked in).
Leave to cool until topping is crisp, slice and enjoy!