Clementine Pound Cake


Clementine season appears to be coming to an end. I couldn’t find a single 5-pound box at the grocery store where at least 1/3 of the clementines weren’t already looking brown, spotted and dry. The 2-pound bags were a little better, so I snatched up a bag to make the most of what little time we have left.


And ever since making my clementine brownies, I’ve been wanting to bake with them again. But instead of fudgey brownies, I decided to go with something a little lighter, where the clementine flavor could really shine through.

When you make this cake, you have to let it cool completely. All the way. It will be tough. You’ll want to cut into the rich goodness immediately. You’ll want to taste the citrus on your tongue, feel a bite of the cake melt in your mouth. But you must be patient. Just trust me on this one. You don’t want a crumbly cake, now do you?


With this dessert, you only need a small piece. It is that rich. And that delicious. A little goes a long way.


Clementine Pound Cake


  • 3/4 c butter (1 1/2 sticks), softened
  • 2 T olive oil
  • 1 1/4 c granulated sugar
  • 1/4 c brown sugar
  • 3 large eggs
  • 1 3/4 c flour
  • 1/2 tsp salt
  • 1 1/4 tsp vanilla bean paste or extract
  • 1 tsp ground cardamom
  • Zest of 2 clementines (about 1 T)
  • Juice of 2 clementine (about 4-5 T)
  • 1/4 c milk


  1. Preheat the oven to 350F. Grease and flour a 9x5x3" loaf pan.
  2. Beat the butter, oil and sugars together until smooth.
  3. Mix in the eggs until completely blended. Stir in 1 cup of the flour as well as the salt, vanilla, cardamom, zest and clementine juice. Add the milk and the rest of the flour. Beat until the batter is smooth and consistent.
  4. Pour the cake batter into the prepared pan. Bake for 1 hour and 15 minutes, or until the edges are browned and pulling away from the sides of the pan.
  5. Allow to cool for 10 minutes in the pan. Run a knife or spatula around the edges of the cake to release it from the pan, and flip onto a wire rack to cool completely before slicing and serving.



  1. says

    Oh my…. This might be the bit of sunshine I need on any icy day like today πŸ™‚ Hopefully I can find some clems!

  2. says

    Mmm! I’ve had the same problem with clementines in the past week or so. Lots of dry clementines in my 5lb. box. πŸ™

    Cake looks scrumptious – drizzle a bit of melted chocolate on top, perhaps? πŸ™‚

  3. says

    I love the sound of this. Cardamom and citrus is such a good combo. Maybe substituting blood oranges, which are just coming into season would work well?

    • Julie @savvyeats says

      I think so. I SO want to find some blood oranges here, but haven’t had any luck yet!

  4. says

    i went to the grocery today and there were LOTS of 5lb boxes of clemmies available — we may need to take a pit stop for you next week! (YOU WILL BE HERE IN ONE WEEK FROM NOOOOOOOOOOOOOOOOOOOOOOOOOW)

    • Julie @savvyeats says

      It isn’t actually in Bon Appetit Desserts, but I based my basic pound cake recipe off of it!

  5. Rekha says

    Oh my… so delicious. I just made it and I’m resisting the urge to gobble up the whole thing πŸ™‚ thanks for sharing such a creative recipe.

  6. Erica says

    I made this recipe this past weekend. It was WONDERFUL. Surprisingly light and delicate scent – loved every bit.