For Cake

1. Preheat oven to 350 degrees.
2. Grease a 9 x 5 loaf pan with nonstick cooking spray and line bottom and sides of pan with parchment paper.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter on high speed until pale and fluffy, about 3 minutes.
4. Add eggs one at a time, mixing on medium-low speed until fully incorporated.
5. Add vanilla extract, tangerine zest and tangerine juice.
6. Mix on low until combined.
7. In a separate bowl, whisk together flour, salt, baking soda and baking powder.
8. With mixer on low speed, add flour mixture in three batches, alternating with the Greek yogurt (beginning and ending with the flour mixture).
9. Do not overmix.
10. Pour batter into prepared pan and use an offset spatula to carefully level the top.
11. Tap pan firmly on countertop three times to release air bubbles.
12. Place in center rack of oven and bake for 55-60 minutes or until a toothpick inserted in the top of cake comes out clean or with few crumbs remaining.
13. Cool on a wire rack for 20 minutes before removing from pan to cool completely.
14. Once cake has reached room temperature, add glaze to top of cake and allow to run down sides.
15. Slice and serve.

For Glaze

1. Combine all ingredients in a medium size bowl. Whisk until glaze is smooth and thin enough to pour onto cake. If too thick, add more milk 1 TBSP at a time. If too thin, add more confectioner’s sugar.