This classic Clementine Pound Cake is the ultimate dessert for those who love sweet seasonal bliss. Made with fresh clementine juice and zest, and then drizzled with a a sweet citrus glaze, it's sure to please with it's light and airy texture.
This clementine pound cake is a must-have for anyone who loves the bright and sweet flavors of the season. The subtle aroma is enhanced by adding both zest and juice to a perfected classic pound cake recipe, which results in an incredibly flavorful dessert that's perfect any time you want something light yet flavorful all at once. It's a refreshing alternative to a classic lemon pound cake, one I think you'll fall in love with.
Ingredients in clementine pound cake:
- 226 grams (2 sticks) butter
- 2 1/2 cups granulated sugar, divided
- 2 cups for the cake, 1/2 cup for the orange glaze
- 4 large eggs, at room temperature
- 10 clementines
- zest all clementines to get 1/3 cup of clementine zest*
- squeeze all clementines to get 3/4 cup freshly squeezed juice*
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Note: For this recipe you need 1/3 cup fresh zest and 3/4 cup of freshly squeezed clementine juice. This always works out to be 10 regular sized clementines for me, but use more as less to achieve this.
Optional: Make a simple clementine glaze out of
- 1/2 cup confectioners' sugar
- 2 tablespoons fresh clementine juice
Step by step instructions for making this cake:
- Preheat oven to 350°.
- Butter and flour 2 loaf pans or a bundt pan* see notes below if you plan to use a bundt.
Cream butter and combine wet ingredients:
- Cream butter and 2 of your 2 1/2 cups of sugar in a bowl.
- Mix in eggs, one at a time; and add zest.
- Add 1/4 cup orange juice, buttermilk and vanilla and mix until well combined. Set aside.
Combine dry ingredients:
- In a large bowl, combine flour, baking powder, baking soda and salt together.
Make your cake:
- Combine dry ingredients with wet to make your cake batter. Mix so that all ingredients are well combined.
- Divide between 2 loaf pans or a bundt pan* see note below if using bundt pan.
- Bake for 45 minutes or until tester comes out clean.
- Cool for 10 minutes.
Make your syrup:
- Make syrup while cake is baking.
- Combine your remaining 1/2 cup sugar and 1/2 cup orange juice in a small sauce pan. Heat over low until sugar is dissolved.
- Brush the syrup over the tops of the cake.
Make a glaze:
- Make a simple clementine glaze by combining powdered sugar and freshly squeezed clementine juice. Drizzle over the top of your cake or cakes once they've cooled completely and have been removed from their pans.
Which pan should I bake this pound cake it?
This recipe will yield two 8½ x 4½-inch loaf pans or one regular sized bundt pan. Using a loaf pan is fool proof, as you can prepare them with parchment paper. The bake time for two loaf pans will be approximately 50 minutes. However if you choose to use a bundt like I do, be sure to properly grease the bundt with butter, baking spray, coconut oil, or vegetable shortening. Avoid using a bundt pan with a very intricate design, as they will be more likely to stick.
How to freeze this cake
To make this cake ahead of time, bake and freeze for up to three months in a heavy duty freezer bag. Bake the cake and add your syrup as the recipe indicates, but do not glaze the cake with the optional powdered sugar/clementine juice glaze until you're ready to serve.
