Iced Clementine Pound Cake

Ingredients

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 11 tablespoons unsalted butter, softened
• 2/3 cup granulated sugar
• 3 eggs, room temperature
• 1 1/2 tablespoons clementine zest (from about 3 clementines)
• 1/3 cup clementine juice (from about 4 clementines)

Icing:

• 1 1/4 cups powdered sugar
• 2 tablespoons clementine juice (from about 1 clementine)

Instructions

1. Heat oven to 375°F. Spray and line a 9x5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together flour, baking powder and salt. Set aside.
3. In a separate bowl using an electric mixer, beat butter and sugar 2-3 minutes until smooth, light and fluffy. Add eggs one at a time, then stir in clementine zest and juice until combined.
4. Gradually stir flour mixture into butter mixture until just combined. Pour into prepared pan and spread evenly.
5. Bake 45-55 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then transfer to a cooling rack. Cool completely, about 1 hour.
6. Whisk powdered sugar with 2 tablespoons clementine juice until thick and smooth, adjusting consistency as needed.
7. Spoon and spread icing over cooled loaf; let stand 10-15 minutes until set before slicing.
8. Store covered with plastic wrap at room temperature for up to 3 days.

Attribution

Recipe from Girl Versus Dough