Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Halve the tangerines and juice them. You'll need about 3 tangerines for ⅓ of cups tangerine juice (75 ml)
Measure and weigh all your ingredients.
Grease the cake tin with butter.
Prepare your batter
Mix in a bowl the butter until it is fluffy (about 2 minutes).
Add the sugar and mix for another 2 minutes.
Add the eggs one at a time (just add the second if the first is incorporated), while continuing to mix.
Pour the mandarin juice and yogurt and mix for 1 minute.
Mix in a bowl the flour and salt and mix at low speed until the cake is just mixed.
Pour the batter into the cake tin and put it in the oven.
Bake the easy tangerine pound cake
Bake for 40 minutes, until a pin you stick in the center of the cake will come out clean and dry.
Let stand for 5 minutes in the form, then lose the edges and remove the cake from the tin.
Let it cool to room temperature.
Be sure to grease your cake tin well for this cake. Use 1 tablespoon of butter. Brush your cake tin with butter (make sure to brush the seams and corners). Now you can easily remove the cake from the mold after baking.
In this recipe, self-rising flour is used. If you don't have it you can also use 1 ⅔ cup flour and 2 teaspoons baking powder.
Use all the ingredients at room temperature, to get an airy, smooth cake.
To get as much mandarin juice when you squeeze from the tangerines, roll them out under your hand a few times on the worksheet. The juices will come free and it results in more juice.
Because some of the butter is substituted with yogurt, this cake is less fat.
Heat some orange/tangerine jam in a pan and brush the top with it.
When you take the cake from the oven, put it down carefully. And don’t put it away too cold. Otherwise, your cake can collapse.
When you put the batter into the cake tin, tap the bottom a few times on the counter, so the batter will spread evenly and get into the corners.