Best 2 Old Fashioned Clementine Pound Cake Recipes

Indulge in a culinary journey with our delightful Old-Fashioned Clementine Pound Cake, a classic dessert infused with the vibrant flavors of clementines. This cherished recipe has been passed down through generations, capturing hearts with its moist, tender crumb and burst of citrusy sweetness. Whether you're a seasoned baker or a novice in the kitchen, this pound cake is remarkably easy to make, requiring just a handful of pantry staples and a touch of patience. Prepare to be captivated by the harmonious blend of flavors and textures in this timeless treat. In addition to the classic recipe, we present a delightful array of variations that add a unique twist to this beloved classic. From Clementine Cream Cheese Swirl Pound Cake, combining the tangy cream cheese with the sweetness of clementines, to the elegant Clementine Chiffon Pound Cake, featuring a light and fluffy texture, each variation promises a new layer of flavor and delight. Embrace the versatility of this versatile dessert by exploring all the tantalizing recipes we have in store for you.

Let's cook with our recipes!

CLEMENTINE CAKE

Clementine cake image

This syrup-soaked clementine cake is an easy, one-bowl recipe that is just the perfect way to use clementines when they're in season.

Provided by Alida Ryder

Categories Baking Cake

Time 40m

Number Of Ingredients 12

Ingredients

2 cups flour
1½ tsp baking powder
1 tsp salt
1 cup caster sugar
1 cup plain yogurt
3 extra-large eggs
½ cup canola oil
½ tsp vanilla extract
zest of 1 clementine
1 cup clementine juice
½ cup sugar
1 tbsp lemon juice

Steps:

Preheat the oven to 180°C/350°F. Grease and line a standard loaf pan with parchment paper.
Sift all the dry ingredients into a large mixing bowl.
Add the wet ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and place in the oven.
Allow to bake for 25-30 minutes or until a skewers inserted comes out clean.
While the cake is baking, combine the syrup ingredients in a small saucepan and bring to a simmer. Cook until the syrup is the consistency of maple syrup.
When the cake comes out of the oven, pour the syrup over and allow to cool completely.
Slice and serve.

Nutrition Facts : Calories 304 kcal, Carbohydrate 43 g, Protein 7 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 225 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving

OLD FASHIONED POUND CAKE II

Old Fashioned Pound Cake II image

This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.

Provided by Sylvia Zumpano

Categories Desserts Cakes Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 8

Ingredients

1 ½ cups shortening
3 cups white sugar
6 eggs
1 cup milk
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g

Tips:

Measuring Ingredients Accurately: Use a kitchen scale to measure ingredients, especially flour and sugar, for precise and consistent results.

Room Temperature Ingredients: Bring butter, eggs, and milk to room temperature before mixing. This allows them to blend more easily and evenly, resulting in a smooth batter.

Zesting Clementines: Use a fine grater or a zester to remove only the outermost colored part of the clementine peel. Avoid the white pith, as it can add bitterness to the cake.

Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This incorporates air into the batter, creating a tender and airy cake.

Adding Eggs Gradually: Add the eggs one at a time, beating well after each addition. This prevents the batter from curdling.

Folding in Flour: Gently fold the flour mixture into the wet ingredients until just combined. Overmixing can result in a tough, dense cake.

Baking at the Right Temperature: Preheat the oven to the correct temperature and bake the cake for the specified time, checking for doneness with a toothpick.

Cooling Thoroughly: Allow the cake to cool completely before frosting or serving. This helps the cake to set and prevents it from falling apart.

Conclusion:

The old-fashioned clementine pound cake is a delightful and flavorful treat that combines the zesty citrus notes of clementines with the classic richness of a pound cake. By following these tips and carefully adhering to the recipe instructions, you can create a moist, tender, and aromatic cake that is sure to impress your family and friends. Whether you enjoy it as a special occasion dessert or as a cozy afternoon snack, this clementine pound cake is a true indulgence that will satisfy your sweet cravings.