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Clementine Cranberry Pound cake
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5 from 1 vote

Clementine Cranberry Pound Cake with a Clementine Glaze

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
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: citrus pound cake, pound cake recipe
Servings: 8 slices
Calories: 464kcal
Author: Chef Dennis Littley


Pound Cake

  • 4 tablespoons clementine juice (or tangerine)
  • 1 ½ cups cake flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 ounces butter- softened
  • 1 ½ cups sugar
  • 3 large eggs warmed 10 minutes in hot tap water
  • ½ cup Greek yogurt
  • 1 tablespoon tangerine zest
  • 1 cup cranberries

Tangerine Glaze

  • 1 ½ 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 

Pound Cake

  • 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.

Clementine Glaze

  • 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!


Calories: 464kcal | Carbohydrates: 80g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 240mg | Potassium: 100mg | Fiber: 1g | Sugar: 61g | Vitamin A: 495IU | Vitamin C: 5.7mg | Calcium: 32mg | Iron: 0.6mg