| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 40 min |
| Yield: | 2 pound cakes |
Ingredients
- 2 cups (4 sticks) unsalted butter, softened, plus more for greasing the pans
- 3 cups sugar
- 8 large eggs, room temperature
- Zest and juice of 1 clementine
- 4 teaspoons pure vanilla extract
- 4 cups all-purpose flour, plus more for dusting the pans
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup whole milk, room temperature
- 1 cup confectioners’ sugar
- Juice of 2 clementines
- Zest of 1 clementine
Instructions
- For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
- Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
- Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool.
- For the glaze: In a bowl, combine the confectioners’ sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.
Nutrition Facts
| Serving Size | 1 of 26 servings |
| Calories | 335 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 95 mg |
| Sodium | 130 mg |
Reviews
I can make it for a bake sale, dessert, breakfast or brunch!
Love the flavor but, it got dry quickly. I didn’t add the glaze so maybe that made the difference.
Absolutely delicious! Will definitely make again. Mine cooked for 1 hour 20 min, until temp read 205 degrees in center. This recipe’s a keeper!
OMG! This cake is amazing! I added a little more juice, and a little more cinnamon. You end up with two large cakes. I think it can be made in the loaf pans. I also had to bake a little longer. The family loved it; even if it was not chocolate.
Very good.
I mistakenly trusted the listed cooking time of 1 hour and 10 minutes, and neglected to test for doneness as I usually do before removing the perfectly golden browned cakes from the preheated 350 oven to rest. After the 15 minute rest, I removed them to the wire rack to cool, only to come back 15 minutes later to see the middle sunken and runny dough in the middle . Too late to put back in the oven. I will likely be able to salvage some end pieces; otherwise a loss. I then checked another pound cake recipe cooked in a loaf pan and the recommended time was 1 hour and 30 minutes. CHECK for DONENESS inserting a cake tester or long toothpick in the middle. Definitely needs more than 1 hour and 10 minutes.
AWESOME again! Try to keep posting, why it wouldn’t work, don’t know! I love her recipes and her entertainment while cooking! Thank You!