Clementine Pound Cake
Ingredients
- 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 ⓘ
Instructions
- Heat the oven to 350F. Butter and flour a 9x5x3? loaf pan.
- Cream the butter, olive oil and sugars together until smooth.
- Mix in the eggs, one at a time, until completely blended.
- Stir in 1 cup of the flour, followed by the salt, vanilla, cardamom, clementine zest and juice.
- Add the milk and the rest of the flour. Beat until the batter is smooth and consistent, but do not over-beat!
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1011
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).