Note: The cake and curd can be made a day ahead. Cake: 3 ounces (6 tablespoons) unsalted butter, softened 1 1/2 cups sugar Finely chopped or grated zest from 2 Meyer lemons and 2 tangerines 2 1/4 cups ...

And it’s commonplace in other parts of the world: In Oaxaca and Mexico City, orange and lemon cakes with a simple, light glaze make frequent cameos at cafés. So it’s no surprise that this cake with a ...

Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups. In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine ...

Back when the winds of May and June were blowing, they knocked tiny green tangerines off my tree, gust after gust, day after day. The fruit I’d been carefully cultivating was blowing to the ground ...

1. Preheat oven to 350 degrees. Butter and line three 9-inch cake pans with parchment paper. 2. Using an electric mixer, cream together the butter, sugar, lemon and tangerine zests until smooth. 3.

2. To make the cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda and salt. 3. In a large bowl, using an electric mixer, beat butter and sugar on ...