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Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with non-stick spray or butter and line the bottom with parchment paper.
In a mixing bowl, combine the all-purpose flour, baking powder, and 1 cup of granulated sugar.
In another bowl, whisk together the eggs, sour cream, mandarin zest, mandarin juice, and oil until smooth.
Pour the wet ingredients into the dry mixture and stir until everything is well combined. The batter should be smooth and slightly thick.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 45 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, make the mandarin syrup by combining 4 tablespoons of mandarin juice and 1 tablespoon of sugar in a small pot. Heat over low heat, stirring until the syrup thickens slightly.
Once the cake is out of the oven, use a toothpick to prick the top of the cake all over. Brush the mandarin syrup generously over the cake, allowing it to soak in.
Let the cake cool completely in the pan before serving.