Heat the oven to 350°F. Grease a 9-inch spring form pan or a loaf pan lightly with baking spray or oil
In large bowl, stir together the flour, sugar, baking powder, tangerine zest and nutmeg. Set aside
In another medium bowl, whisk the eggs, vanilla and yogurt.
Gradually incorporate the wet ingredients with the dry ingredients
Then, fold in the oil until it is fully mixed- it will take a minute or so
Bake the cake in the oven until a round wooden toothpick inserted in the center comes out free of cake. About 50-55 mins.
For the glaze, in a medium bowl, whisk together the powdered sugar and tangerine juice. Adjust for thickness consistency by: adding more juice, if it is too thick , and adding more sugar if it is to running
. Let the cake cool to room temperature and then add the glaze. Pour over the top of the cake