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
Preheat the oven to 350 degrees and butter and flour one standard size loaf pan
Allow this to set for 5 minutes to build the aromatics.
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.
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.