Description
Sweet, bright and delightfully citrusy, this iced clementine pound cake recipe is the perfect way to use up that bag of mini oranges to bake up a simple and delicious treat.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2/3 cup (11 tablespoons) unsalted butter, softened
- 2/3 cup granulated sugar
- 3 eggs, room temperature
- 1 1/2 tablespoons clementine zest (from about 3 clementines)
- 1/3 cup clementine juice (from about 4 clementines)
For the icing:
- 1 1/4 cups powdered sugar
- 2 tablespoons clementine juice (from about 1 clementine)
Instructions
- Heat oven to 375°F. Spray bottom and sides of a 9×5-inch loaf pan* with cooking spray, then line loaf pan with a parchment paper sling.**
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium-high speed about 2 to 3 minutes, scraping sides and bottom of bowl occasionally, until mixture is smooth, light and fluffy. Beat in eggs one at a time, scraping sides and bottom of bowl after each addition, then slowly stir in clementine zest and 1/3 cup clementine juice until just combined.
- Gradually stir flour mixture into butter mixture; stir until everything is just combined. Pour batter into prepared loaf pan; spread with spatula to fill pan evenly with batter.
- Bake loaf 45 to 55 minutes or until loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes in pan, then use parchment paper sling to lift loaf out of pan and transfer to a cooling rack. Cool completely on cooling rack, about 1 hour.
- Once loaf is fully cooled, make the icing: In a medium bowl, whisk powdered sugar with 2 tablespoons clementine juice until mixture is thick and smooth. The mixture should be thick but still drizzle off a spoon; if necessary, add more clementine juice or powdered sugar until you reach the correct consistency.
- Spoon and gently spread icing over top of cooled loaf; let stand until icing is fully set, about 10 to 15 minutes, before slicing.
- Store iced loaf covered with plastic wrap at room temperature for up to 3 days.
Notes
- Recipe adapted from Seasons and Suppers.
- *You can also use an 8×4-inch loaf pan or 8 1/2×4 1/2-inch loaf pan for this recipe, but please know that baking times will vary. It will take a little longer to bake the loaf in a smaller pan.
- **To make a parchment paper sling, cut one strip of parchment as long as the pan (in this case, 9 inches) and wide enough to hang over the longer edges of the pan on both sides by about 2 inches. Place strip inside loaf pan (the cooking spray will help hold it down).
- If using a glass or black loaf pan (as opposed to metal/nonstick), reduce oven temperature to 325°F.