Serves a Crowd

Clementine Pound Cake

February  2, 2011
11 Ratings
Author Notes

When you make this cake, you have to let it cool completely. All the way. It will be tough. You’ll want to cut into the rich goodness immediately. You’ll want to taste the citrus on your tongue, feel a bite of the cake melt in your mouth. But you must be patient. Just trust me on this one. You don’t want a crumbly cake, now do you?

With this dessert, you only need a small piece. It is that rich. And that delicious. A little goes a long way. - SavvyJulie —SavvyJulie

Test Kitchen Notes

SavvyJulie showcases both citrus and cardamom by setting them against the backdrop of a pitch-perfect pound cake: the crumb is tender and melting, while the rich brown crust is paper thin and brittle as an eggshell, crunching pleasantly between your teeth. The perfume of the clementine zest and juice permeates the entire cake, and the cardamom (which we recommend you grind fresh) makes the party official. While this would be great with a dollop of ice cream, it certainly doesn't need it. Toasting a slice for breakfast can't be a bad idea. - A&M —The Editors

  • Serves 10-12
  • 1 1/2 sticks butter, softened, plus more for the pan
  • 1 3/4 cups all-purpose flour, plus more for the pan
  • 2 tablespoons olive oil
  • 1 1/4 cups sugar
  • 1/4 cup brown sugar
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons vanilla extract or paste
  • 1 teaspoon ground cardamom
  • 1 tablespoon clementine zest, from about 2 clementines
  • 4 tablespoons clementine juice, from about 2 clementines
  • 1/4 cup milk
In This Recipe
  1. Heat the oven to 350F. Butter and flour a 9x5x3? loaf pan.
  2. Cream the butter, olive oil and sugars together until smooth.
  3. Mix in the eggs, one at a time, until completely blended.
  4. Stir in 1 cup of the flour, followed by the salt, vanilla, cardamom, clementine zest and juice.
  5. Add the milk and the rest of the flour. Beat until the batter is smooth and consistent, but do not over-beat!
  6. Scrape the cake batter into the prepared pan and smooth the top. Bake for about 1 hour and 15 minutes, until the edges are browned and just pulling away from the sides of the pan, and a cake tester inserted in the middle of the cake comes out clean.
  7. Allow to cool for 10 minutes in the pan. Run a knife or spatula around the edges of the cake to release it from the pan, and flip onto a wire rack to cool completely before slicing and serving.

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