Peel of 1 1/2 tangerines, minced
1 cup granulated sugar
1 1/2 cups unsalted butter, softened
2 eggs (at room temperature)
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoon buttermilk

Grease and lightly flour a 7 x 1/2-inch loaf pan; set aside. Preheat oven to 350 degrees F.

Combine tangerine peel and sugar in a small bowl; set aside. Beat butter in a medium mixing bowl on medium speed of electric mixer until smooth. Gradually add sugar mixture; beat until light and fluffy. add eggs, one at a time, blending well after each addition.

Combine flour, baking powder, baking soda and salt in a bowl. Add flour and buttermilk alternately into sugar mixture and beat until well combined, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 50 to 60 minutes, or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. remove cake from pan and cool completely on a wire rack. Serve at room temperature.