recipe: Citrus Cake with Tangerine Balsamic Glaze

This is a sponsored post by Noble 100% Florida Tangerine Juice.
Citrus Cake with Balsamic Glaze Recipe

Lauren, our amazing 14 year old daughter, loves to bake. She bakes sugar cookies, she bakes cupcakes with from-scratch cream cheese icing, she bakes chocolate chip cookies and brownies and cherry cordial cookies and pies… this girl has a serious sweet tooth and some serious skills in the kitchen.

This is a problem when:

a) Mamma is trying to lose those last 5, 10, 15, ahemfew pounds since baby Wesley joined our family.

b) It’s winter and colds are passing around like crazy and we’re all trying to shore up our immune system. Sugar sure doesn’t help.

c) All of the above.

Lauren and I found a way to have our cake and eat it, too!! May I present to you a treat with a lot of goodness… A Florida-fresh citrus cake with a tangerine glaze for a sweet dose of Vitamin C. Light on naughty sugars, the tangerine juice brings full-of-nutrients natural sugars to give this dessert a citrusy kiss. {Is citrusy a word? Let’s pretend it is…}

Simply's Citrus Cake with Tangerine Balsamic Glaze

Simply's Citrus Cake with Tangerine Balsamic Glaze


  • 2 c all purpose flour {I prefer King Arthur Unbleached}
  • 1/4 tsp salt {I use pink himalayan from Spice & Tea Company of St. Augustine}
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp corn starch
  • 1 c sugar
  • 1 c 100% juice {I prefer Noble's Tangerine Juice - no added sugars!}
  • 1/2 c butter, softened
  • 2 tsp zest {3 nice sized oranges}
  • 2 tsp vanilla
  • 2 eggs


  1. Preheat the oven to 350* & grease 1 small loaf pan & 1 mini loaf pan.
  2. Cream butter & sugar together.
  3. Sift remaining dry ingredients together and stir into sugar mixture.
  4. Combine wet ingredients then fold into dry.
  5. Pour into greased loaf pans.
  6. Bake 45-55 minutes, until a toothpick comes out clean.
  7. Cool then turn out onto a wire rack to finish cooling.
  8. Slice, top with glaze (instructions in blog below) and serve.

Low Sugar Orange Juice Cake
I keep my kitchen stocked with as many local/regional products as I can realistically. Note the Spice & Tea Exchange Pink Himalayan Sea Salt {St. Augustine}, Ancient Olive Tangerine Balsamic Vinegar {St. Augustine}, Noble Tangerine Juice {ALL Florida citrus}, unbleached sugar {another Florida product}!

Pretty straightforward, right?! I kept the refined sugar lower in this cake by using juice. I lean on this trick in salad dressings, smoothies and so many other dishes- fresh juice sweetens up recipes for my kiddos and has the extra bonus of vitamins and antioxidants we all need. If you’re new to cooking with whole foods, a key to remember is the closer a food is to its created state, the better it is for you.

Follow this train of thought with me:

  • fresh fruit stirred into whole milk yogurt with a drizzle of maple syrup > is better than > “fruit on bottom” yogurts
  • salad dressing of balsamic vinegar, olive oil, a citrus juice and herbs > bottled dressings with additives you can’t even pronounce
  • homemade popsicles > “Stars and Stripes” sugar water pops
  • Citrus Cake > packaged “Little Debbie” type mini cakes
  • Sugars naturally occurring in fruits, vegetables and dairy > sugars removed from their original source and added to foods

All that being said, sometimes you need to enjoy a sweet treat. To take this cake to the next level, add a Tangerine Balsamic Glaze.

orange balsamic glaze for cake
It took me a few attempts to get the glaze zesty enough… the answer is LOTS of orange zest! And a splash of Grand Marnier doesn’t hurt either! If you don’t have any, improvise… have FUN in the kitchen! Who knows what you’ll come up with!?!

This is so simple you don’t even need an official recipe. Combine 1 Tbsp each Grand Marnier and Ancient Olive’s Tangerine Balsamic Vinegar with an orange’s zest. Or 2 oranges’ zest. I love the zest. See how big your orange is, taste as you go and have fun with it. Anyways, add this to a couple of Tbsp powdered sugar mixed then add a splash of Noble Tangerine Juice until it’s the taste and consistency you like. Easy peasey! If you don’t live in St. Augustine and can’t get to Ancient Olive, use a great quality 18 year balsamic or just increase the juice a bit. Or the Grand Marnier a lot and then you won’t need the glaze. Or the cake. LOL

Serve drizzled over a slice of Citrus Cake and a scoop of ice cream and think how good life is in Florida! Viva Florida!

Citrus Cake with Balsamic Glaze Recipe
In case you don’t have time to make this recipe now… pin it for later!

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