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sliced iced clementine pound cake on parchment paper

Iced Clementine Pound Cake

  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 1 loaf (about 12 servings) 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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

  1. 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.**

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.

Keywords: orange pound cake, orange icing, orange loaf cake, mandarin orange cake, clementine loaf cake, orange glaze