Clementine Cake with Glaze

Clementine Cake with Clementine Glaze
Clementine Cake with Clementine Glaze
Clementine Cake with Clementine Glaze

Idea number two for use of an abundance of clementine’s. A clementine cake with clementine glaze. I’ve never tried and orange cake before and the idea seemed very interesting to me. I love the tart taste of good lemon cake, but would I love the mild sweetness of a clementine? Yes! Surprisingly. The cake had a very mild orange flavor, that was sweet and delicate. It amount of zest I put in the glaze gave it that tart “oomph” I was looking for. This cake would be perfect with tea or slathered with butter and toasted under the broiler with coffee. I’m looking forward to see what else I can make with this box of clementine’s!

Clementine Cake with Glaze

for the cake

  • ¾ cup buttermilk
  • Zest of 5 clementine's
  • ½ cup fresh orange juice
  • 3 cups all-purpose flour
  • 1½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs

for the clementine glaze

  • Zest of 2 clementine's
  • 2 cups powdered sugar
  • 2 tablespoons fresh clementine juice
  1. Preheat oven to 350F. Grease and flour bundt pan, set aside.
  2. In a small bowl, combine buttermilk, clementine zest, and clementine juice. Set aside.
  3. In a bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
  5. With the mixer on low, alternate adding the buttermilk mixture and flour mixture to the bowl, beginning and ending with the flour mixture.
  6. Pour batter into prepared bundt pan and bake for 50-60 minutes, or until toothpick inserted into cake comes out clean.
  7. Cool cake completely before flipping it out onto a cooling rack. Let cool for another 30 minutes after you’ve flipped it out on a cooling rack.
  8. In the meantime, make the clementine glaze by whisking together clementine zest, powdered sugar, and clementine juice. Add more clementine juice if you like a thinner glaze.
  9. Pour glaze over top of the bundt cake. Cut and serve.

Adapted from Table for Two

One Comment Add yours

  1. June Burns says:

    This sounds like a great variation on classic lemon cake! I can imagine the lovely flavor of clementines works wonderfully in here 🙂

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