Clementine Drizzle Cake


Clementine drizzle cake is a moist, light and deliciously refreshing dessert! It’s perfect for the holidays and makes an impressive finish to any meal:) No one can resist the creamy sweetness of a fluffy drizzle cake. If you search online, there are some pretty common recipes out there that most people start with. There is also a common base between them all, which will help you to figure out how create your perfect recipe.

Clementine drizzle loaf

  • Preparation and cooking time
    • Total time1 hr and 45 mins
    • + cooling
  • Easy
  • Serves 8

Check out this clementine drizzle loaf, a festive take on the classic lemon drizzle cake. This light loaf recipe is super simple to bake and it’s an easy crowd pleaser



  • 200g unsalted butter, softened
  • 150g golden caster sugar
  • 1 orange, zested
  • 6 clementines, 3 zested and 6 juiced
  • 3 eggs, beaten
  • 200g plain flour
  • 2 level tsp baking powder
  • 50g ground almonds
  • 2 tbsp milk
  • 3 tbsp icing sugar


  • STEP 1Heat the oven to 180C/fan 160C/gas 4.
  • STEP 2Line the base and ends of a 900g/2lb loaf tin with a strip of baking paper.
  • STEP 3Cream the butter and caster sugar with an electric whisk until pale and fluffy, then add the orange and clementine zests. Gradually add the beaten eggs, mixing well between each addition. Fold in the flour and baking powder with the ground almonds. Add the milk and juice from 2 clementines and mix until smooth.
  • STEP 4Spoon the mixture into the tin and bake for 1 hour 10 minutes or until golden brown and a skewer pushed into the middle of the cake comes out clean. Cool in the tin for 5 minutes.
  • STEP 5Meanwhile, mix the remaining clementine juice with the icing sugar. Slowly spoon over the top of the warm cake. Leave in the tin until completely cold, then pull out and cut into slices.

Clementine Drizzle Cake

Whether the sun is shining or you only wish it were, here’s a beautiful cake to brighten any day. Topped with candied clementines and infused with vibrant citrus flavour, this simple yet sophisticated treat is equally at home with china teacups and saucers as it is with paper cups and plates.


12 pieces


1 hour


9 hours


For the candied clementines:

  • 2 cups (480 ml) Redpath® Organic Granulated Sugar
  • 2 cups (480 ml g) water
  • 3 clementines, sliced ½ to ¼ of an inch

For the cake:

  • ½ cup (113 g) butter
  • 1 cup (250 ml) milk
  • 2 tsp vanilla bean, sliced and scraped
  • Peel from 2 clementines
  • 4 eggs
  • 2 cups (400 g) Redpath® Organic Granulated Sugar
  • 2 cups (250 g) all purpose flour
  • 2 tsp (10 g) baking powder
  • 1 tsp (6 g) salt


For the candied clementines:

1. In a large pot, combine Redpath® Organic Granulated Sugar and water and bring to a boil until sugar granules are dissolved into a simple syrup.

2. Take pot off heat and allow to cool to room temperature. Add sliced clementines, allow to slightly overlap on each other.

3. Take a square or rectangle piece of parchment paper. Fold once lengthwise and then again along the width. Make a triangular shape, fold again at a 45 degree angle and once again to make the shape shown below.

4. Visually align the point of this triangle into the middle of the pot and mark on the outside where the pot ends. Cut along this line and you will now have a large circle, which will fit inside the pot.

5. Place parchment circle on top of the citrus fruits and use a small pot lid or an oven proof plate plate to submerge the fruit into the syrup as it cooks.

6. Turn heat to low and cook clementines for 40 minutes. Do not allow to boil or it will disintegrate the segmented parts of the fruit.

7. After 40 minutes, take the pot off heat and allow to cool to room temperature with the clementines still submerged in the simple syrup.

8. Once cooled, carefully remove the citrus slices and put them onto a cooling rack. Allow them to dry out at room temperature for at least 8 hours.

9. Reserve the flavoured simple syrup for a final step.

How to prepare the cake

1. Preheat the oven to 325°F. Grease a bundt or circular pan with butter or spray oil

2. In a medium-sized pot, combine butter, milk, vanilla bean and pod, and clementine peel. Place on stove at a very low heat and allow to become hot to infuse the flavours of the vanilla and orange for 10 – 15 minutes. Do not allow to simmer or boil.

3. Meanwhile, in a large bowl, using a hand blender or stand mixer, combine eggs and Redpath® Organic Granulated Sugar. Whip until mixture becomes fluffy and light coloured, usually about 5 minutes.

4. Strain the hot butter, milk, vanilla, and clementine peel mixture through a fine sieve and into a pourable container or a lipped bowl. Slowly pour into the eggs and sugar mixture and whisk gently until well combined.

5. In two additions, add dry ingredients into the previous mixture. Fold into wet ingredients gently until well combined. Add batter into bundt pan.

6. Place on the middle rack of the oven and cook for one hour, or until a toothpick or sharp knife inserted comes out clean.

7. Once the cake has cooled for 10 minutes, poke it all over with a wooden or bamboo skewer and drizzle ¼ of the remaining clementine simple syrup. Wait another 10 minutes and drizzle the remaining syrup, allowing to fall below the cooling rack.

8. Garnish with candied clementine.


*If clementines are unavailable, feel free to use another small citrus fruit instead, like a tangerine.


I so love using seasonal ingredients in cooking and baking. It’s the ultimate way of getting the best flavour out of your ingredients and also very important for sustainability as you are more likely to then be using local produce. I get so inspired by what is in season.

With winter in full swing, citrus fruit season has finally arrived. This is also the time of year I crave cake. Comfort food cravings perhaps? It’s probably because we are drinking more warm drinks and I love a little slice of something on the side for a late morning treat. Around once a year I get a craving for this citrus loaf cake, soaked in syrup to make it super moist. You can use any citrus fruit for this. Lemon drizzle is a perfect example. I just happen to have the most deliciously sweet clementines in the house at the moment.

Clementine Drizzle Cake

I so love using seasonal ingredients in cooking and baking. With winter in full swing, citrus fruit season has finally arrived. This is the time of year I always seem to crave a slice of cake, in particular this citrus loaf cake, soaked in syrup to make it super moist. You can use any citrus fruit for this. I just happen to have the most deliciously sweet clementines in the house at the moment.

PREP TIME15 mins

COOK TIME50 mins

TOTAL TIME1 hr 5 mins

COURSEBaked Goods



  • 4 Eggs
  • 1 Cup Sugar
  • 1 Cup Freshly squeezed juice
  • Zest of 2 – 3 clementines Grated
  • 113 Grams Unsalted Butter Softened to room temperature
  • 1 tsp Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 2 tsp Baking Powder


  • Zest of 2 – 3 clementines Thinly sliced or grated
  • ½ Cup Water
  • ½ Cup Freshly squeezed juice
  • 1 Cup Castor Sugar



  • Preheat oven to 180°C. Grease a standard size loaf tin
  • In a large bowl, using an electric mixer or hand mixer, whisk the butter and sugar until pale and creamy. Whisk in the eggs, orange zest, orange juice, and vanilla extract
  • Sift in the flour and baking powder, then gently fold them in with a rubber spatula until incorporated
  • Spoon the batter into the loaf tin and bake for around 50 minutes or until a skewer or cake tester inserted into the center comes out clean (make the syrup while the cake is baking)


  • Add the juice, zest, water, and sugar in a small saucepan. Bring to a boil, lower the heat and cook, stirring occasionally, until syrup slightly thickens (It should still be quite runny though in order to coat and soak the cake)
  • As soon as the cake is done and removed from the oven, prick the surface with a thin skewer and pour half the syrup over the top. Allow it to soak in and cool. Remove the cake from the tin and drizzle with remaining syrup

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