Preheat oven to 350 F (180 C).
Spray two 8-inch cake pans with cooking spray. Line the bottoms with parchment paper. Spray over the paper.
In the bowl of a stand mixer, fitted with the whisk attachment, beat together eggs and sugar for 4-5 minutes, until thick. Add oil and Greek yogurt and mix to combine. Add tangerine juice, mix.
In a separate bowl, sift together flour, salt, baking soda and baking powder.
Add dry to wet ingredients and beat until just combined. Add zest and beat to combine.
Divide mixture between the two pans.
Bake for 30-40 minutes, until cooked and toothpick inserted in the middle, comes out clean.
Let cake cool inside the pans for 5 minutes.
Then remove from the pans and transfer to a cooling rack to cool completely.
You can wrap and refrigerate cakes for up to 3 days.