Iced Clementine Pound Cake

4.50 from 4 votes

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.

Prep Time20

Cook Time45

Cooling Time1

Total Time2 5

Course: Dessert

Cuisine: American

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

Servings: Slices

Author: Stephanie Wise

Ingredients

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
11 tablespoons unsalted butter softened
⅔ cup granulated sugar
3 eggs room temperature
1 ½ tablespoons clementine zest from about 3 clementines
⅓ cup clementine juice from about 4 clementines

For the icing:

1 ¼ cups powdered sugar
2 tablespoons clementine juice from about 1 clementine

US Customary - Metric

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.

Nutrition