Mandarin Yogurt Loaf Cake

A moist loaf cake with yogurt and the fresh aroma of mandarins, topped with a fruity powdered sugar glaze. It turns out reliably and tastes even better the next day.

By yumbelo · 8 servings · 75 minutes

Ingredients

• 200 g Butter, softened
• 200 g Sugar
• 1 Packung Vanilla sugar
• 4 Stück Eggs, size M
• 150 g Plain yogurt
• 300 g Wheat flour
• 2 TL Baking powder
• 1 Prise Salt
• 3 Stück Organic mandarins
• 50 ml Milk
• 150 g Powdered sugar

Method

1. Preheat the oven to 175 °C top and bottom heat. Grease a loaf pan (about 26 cm) and dust it with flour or line it with baking paper.
2. Wash the mandarins well in hot water, finely grate the zest and squeeze the fruit until you have about 100 ml of juice.
3. Beat the butter, sugar and vanilla sugar with a hand mixer for about 5 minutes until fluffy.
4. Stir in the eggs one at a time until the mixture is smooth and creamy.
5. Stir in the yogurt, milk and half of the mandarin zest.
6. Mix the flour, baking powder and salt, stir in a tablespoon at a time and work into a smooth batter.
7. Pour the batter into the pan, smooth the top and bake in the preheated oven for about 50 to 60 minutes. Check whether the cake is baked through with a wooden skewer.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
9. Stir the powdered sugar with 2 to 3 tablespoons of the mandarin juice and the remaining zest into a thick glaze, spread it over the cake and let it set.