Old-Fashioned Clementine Pound Cake
- 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
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.
Recipe courtesy of Nancy Fuller