clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced iced clementine pound cake on parchment paper

Iced Clementine Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • 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


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.



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)


  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.**


  • 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.