Clementine Pound Cake


Clementine Pound Cake is a classic pound cake recipe that gets subtle hints of cakes from clementines. The citrus flavors come forward, while the zest and juice are incorporated throughout this cake. Clementine pound cake is my favorite breakfast. I like to eat it with a cup of coffee and the newspaper.

Clementine Pound Cake Recipe

Clementine Pound Cake is a recipe full of sweet whole clementines and topped with a clementine cake glaze offering a deliciously light, sweet pound cake to enjoy as a dessert or breakfast treat. A perfect cake to enjoy when this fruit is in season. 

Clementine Pound Cake is light and sweet from clementine oranges complete with delicious clementine cake glaze to serve on top.

The Best Clementine Pound Cake Recipe Everyone Should Know How to Make

There are certain moments in time when the baking gods are on your side and what you envision in your head actually comes out the way you thought it would and then there are times when it comes out so much better than you ever expected.

This is the delicious outcome of the recipe for a clementine cake recipe that does not require a food processor or springform pan! Simply bake in a bread loaf pan to create a super light and moist cake.

Clementines in a loaf pan

When nearing the end of the clementine season,  it was so exciting that my last trip to the market yielded the sweetest bunch yet! Not wanting them to go to waste, I thought of different recipes I could try such as cookies,  muffins, or maybe scones?

Then the light bulb moment came, how about a pound cake? This is definitely the kind of cake we could enjoy with morning coffee AND as a dessert.

I’ve made lemon pound cake and strawberry pound cakes, but this time I wanted something more on the sweeter side rather than tart and clementines seemed to be a perfect choice.

A few things you should know before we get started:

Tips to make this cake

Tip 1: Be careful zesting this fruit.

  • Unlike lemons, limes, and bigger cousin orange, clementines do not have the white pith separating the fruit from the skin to let you know when to stop your Microplane.
  • Clementines have orange all the way through the skin, so when you are piling up the clementine zest, be sure to do so with a very light hand.

Tip 2: Do not over bake your cake.

  • When recipe testing, we found the initial baking time of 30 minutes for this cake batter was definitely NOT long enough.  The center of cake cracked, but remained very “jiggly.” The ideal baking time was revealed to be 45-55 minutes.
  • If your cake tester is still testing not done by the desired time, because we all know every oven is different, then continue to bake in 5-minute increments until a toothpick tests clean.

Delicious Clementine Pound Cake Recipe

Clementine Pound Cake is a delicious taste of citrus and spring!

Sweet Clementines make a super delicious clementine pound cake complete with clementine glaze. Perfect for snacks or dessert!

COOK TIME50 minutes

TOTAL TIME50 minutes


  • 6-7 clementine oranges
  • ½ cup butter, 1 stick, softened
  • 2 eggs
  • 1 ½ c flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • ½ cup sour cream
  • 1/3 c juice of clementine
  • Zest 6 clementine
  • 1 tsp. vanilla
  • Pinch kosher salt
  • Glaze:
  • ¼ cup clementine juice, about 2 fruit
  • ½ c sugar


  1. Preheat oven to 350 degrees.
  2. In small bowl, zest skin of 6 clementine fruit. Set aside.
  3. In small measuring cup, juice the zested fruit to measure 1/3 cup. (about 4 fruit)
  4. In separate bowl, combine flour, baking powder and salt.
  5. Prepare loaf pan by greasing lightly with butter.
  6. In mixer bowl, cream the butter and sugar.
  7. Add sour cream.
  8. Add eggs one at a time until incorporated.
  9. Add 1/3 of flour mixture to mixer bowl, then half juice. Alternate until all flour and juice have been added.
  10. Add vanilla and zest and mix until combined.
  11. Pour batter into prepared loaf pan and smooth out top.
  12. Bake for 40-50 minutes until cake tester comes clean from center of loaf. If still liquidy, bake in 5 minute increments until golden brown and tester is clean.
  13. While cake is baking, make the glaze.
  14. In bowl combine sugar and juice of 2 clementine and set aside.
  15. Place a sheet of wax paper underneath a cooling rack.
  16. Remove cake and let cool in pan for 5 minutes.
  17. Remove from pan and place on cooling rack.
  18. With wooden skewer, poke holes in top of warm cake.
  19. Pour glaze slowly over top so it can soak in.
  20. Let cool completely.
  21. Enjoy!

Old-Fashioned Clementine Pound Cake

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Active: 40 min
  • Yield: 2 pound cakes


Deselect All


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 to Shopping List


  1. For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
  2. 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.
  3. 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.
  4. 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.
  5. For the glaze: In a bowl, combine the confectioners’ sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.

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