This mandarin cake is the kind of bake you turn to when citrus is in season and you want something simple but special. Fresh mandarin and lemon zest brighten a soft, yogurt-based batter, and the whole thing comes together in one bowl with no mixer required. It slices beautifully and keeps well for days — perfect with afternoon tea or as a light dessert.
Ingredients
- 3 eggs
- 150 g sugar
- 1 tsp vanilla
- 120 ml oil
- 150 ml yogurt
- 280 g flour
- 40 ml mandarin juice
- Zest of 1 mandarin
- 7 ml lemon juice
- Zest of 1/4 lemon
- 10 g baking powder
- A pinch of salt
Method
- Preheat the oven to 175°C (350°F).
- Prep the pan: grease and flour a cake pan (approximately 23 cm round or square).
- Beat the wet ingredients: in a large bowl, beat the 3 eggs until light and fluffy. Gradually add 150 g of sugar and continue beating until well combined. Stir in 1 tsp vanilla, 120 ml oil, and 150 ml yogurt until smooth.
- Add the citrus: mix in 40 ml mandarin juice, 1 mandarin zest, 7 ml lemon juice, and 1/4 lemon zest into the wet mixture.
- Whisk the dry ingredients: in another bowl, whisk together 280 g flour, the baking powder, and a pinch of salt.
- Combine: gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Finish: dust with powdered sugar before serving. Enjoy!
Tips for Success
- Zest the mandarin and lemon before juicing them — it's much easier to zest a whole fruit.
- Don't overmix once the flour goes in; a few gentle folds are all it takes for a tender crumb.
- Check for doneness at 25 minutes with a toothpick — every oven runs slightly differently.
- Let the cake cool fully before dusting with powdered sugar, or it will melt into the crumb.
Once mandarin season rolls around every year, save this recipe to your personal cookbook in My Recipe Book — the free recipe app from DalogiStudio. It scales the batter automatically for a bigger cake or a batch of cupcakes, and voice-guided cooking reads each step aloud so your batter-covered hands never touch the screen.
Save this recipe freeFrequently Asked Questions
How should I store mandarin cake?
Keep it covered at room temperature for up to 2 days, or in the fridge for up to 5 days — the yogurt keeps it moist. Let refrigerated slices come to room temperature before serving for the best texture.
Why did my cake sink in the middle?
Usually the oven door was opened too early, the batter was overmixed, or the cake came out before it was fully baked. Test with a toothpick at the 25-minute mark and resist opening the oven before then.
Can I substitute the mandarins with another citrus?
Yes — orange or clementine juice and zest work well in the same quantities. Keep the lemon juice and zest as written since it balances the sweetness and brightens the flavor.