Post by wilderness on Aug 2, 2023 13:02:38 GMT -5
Delicious Clementine Pound Cake-tasty
6-7 clementine oranges
½ cup butter, 1 stick, softened
2 eggs
1 ½ c flour
1 cup sugar
1 tsp. baking powder
½ cup sour cream
1/3 c juice of clementine
Zest 6 clementine
1 tsp. vanilla
Pinch kosher salt
Glaze:
¼ cup clementine juice, about 2 fruit
½ c sugar
Preheat oven to 350 degrees.
In small bowl, zest skin of 6 clementine fruit. Set aside.
In small measuring cup, juice the zested fruit to measure 1/3 cup. (about 4 fruit)
In separate bowl, combine flour, baking powder and salt.
Prepare loaf pan by greasing lightly with butter.
In mixer bowl, cream the butter and sugar.
Add sour cream.
Add eggs one at a time until incorporated.
Add 1/3 of flour mixture to mixer bowl, then half juice. Alternate until all flour and juice have been added.
Add vanilla and zest and mix until combined.
Pour batter into prepared loaf pan and smooth out top.
Bake for 40-50 minutes until cake tester comes clean from center of loaf. If still liquidy, bake in 5 minute increments until golden brown and tester is clean.
While cake is baking, make the glaze.
In bowl combine sugar and juice of 2 clementine and set aside.
Place a sheet of wax paper underneath a cooling rack.
Remove cake and let cool in pan for 5 minutes.
Remove from pan and place on cooling rack.
With wooden skewer, poke holes in top of warm cake.
Pour glaze slowly over top so it can soak in.
6-7 clementine oranges
½ cup butter, 1 stick, softened
2 eggs
1 ½ c flour
1 cup sugar
1 tsp. baking powder
½ cup sour cream
1/3 c juice of clementine
Zest 6 clementine
1 tsp. vanilla
Pinch kosher salt
Glaze:
¼ cup clementine juice, about 2 fruit
½ c sugar
Preheat oven to 350 degrees.
In small bowl, zest skin of 6 clementine fruit. Set aside.
In small measuring cup, juice the zested fruit to measure 1/3 cup. (about 4 fruit)
In separate bowl, combine flour, baking powder and salt.
Prepare loaf pan by greasing lightly with butter.
In mixer bowl, cream the butter and sugar.
Add sour cream.
Add eggs one at a time until incorporated.
Add 1/3 of flour mixture to mixer bowl, then half juice. Alternate until all flour and juice have been added.
Add vanilla and zest and mix until combined.
Pour batter into prepared loaf pan and smooth out top.
Bake for 40-50 minutes until cake tester comes clean from center of loaf. If still liquidy, bake in 5 minute increments until golden brown and tester is clean.
While cake is baking, make the glaze.
In bowl combine sugar and juice of 2 clementine and set aside.
Place a sheet of wax paper underneath a cooling rack.
Remove cake and let cool in pan for 5 minutes.
Remove from pan and place on cooling rack.
With wooden skewer, poke holes in top of warm cake.
Pour glaze slowly over top so it can soak in.
