My Clementine Cranberry Pound Cake is perfect for your fall table and winter table. Tart sweet cranberries with a clementine glaze go perfectly with my cake
You’ll love my Clementine Cranberry Pound Cake with a Clementine Glaze. It’s perfect for your next brunch, breakfast or dessert!
So although this is a sponsored post I can verify that it is 100% genuine and that the opinions, text and images are honest and my own.
This time of year in Florida is my happy time! Not only is it the beginning of our Second Summer it’s also when the citrus season gets into full bloom. Of course, I do get my citrus fix every day of the year with what I like to call my “Liquid Florida Sunshine” aka Noble Juice! I’ve been working with Noble for over a year now and couldn’t be happier with their products. So although this is a sponsored post
As always I get started by gathering my ingredients aka mise en place.
This was a pretty easy cake to make and the glaze added an extra layer of orangy flavor to the cake!
It really is a wonderful pound cake recipe, pretty simple and adapts easily if you wanted to use something other than cranberries. Pecans would have been a nice addition!
If you like this recipe, you may like these:
- Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)
- Peach Pecan Pound Cake
- Peaches and Cream Cottage Cheese Cake
- Italian Cannoli Pound Cake
Clementine Cranberry Pound Cake with a Clementine Glaze
- 4 tablespoons clementine juice (or tangerine)
- 1 1/2 cups cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces butter- softened
- 1 1/2 cups sugar
- 3 large eggs warmed 10 minutes in hot tap water
- 1/2 cup Greek yogurt
- 1 tablespoon tangerine zest
- 1 cup cranberries
- 1 1/2 cups confectioners sugar
- 3 tablespoons clementine juice (or tangerine)
- 1 teaspoon tangerine zest
- Preheat the oven to 350 degrees and butter and flour one standard size loaf pan
- Using a zester or grater carefully remove the zest of the two tangerines, being careful not to get into the white part of the skin.
- In the bowl of a food processor, add the sugar and tangerine zest and pulse until well blended (5 or 6 times) You can do this by hand if you like.
- Allow this to set for 5 minutes to build the aromatics.
- Sift together the flour, salt and baking soda and set aside
- beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed)
- add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
- Remove the eggs from the water, dry them off and add the eggs one at a time, beating for about 30 seconds in between each addition.
- On a very low-speed add in the flour mixture, mix until just blended.
- Add in the Greek Yogurt and clementine juice , mixing just enough to incorporate them.
- Add in cranberries, mixing just enough to incorporate and pour batter into prepared pan
- Place the cake on the center rack of your oven and bake for 55-60 minutes. (start checking your cake at around 50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake is done)
- Allow cake to cool on a wire rack for 15-20 minutes then remove from pan.
- mix the clementine juice with the confectioners' sugar and mix until well blended, then add zest.
- Allow glaze to set for 10 minutes before using.
- Top pound cake with glaze adding and additional coat as it drys.
- Slice pound cake and enjoy!