Old-Fashioned Clementine Pound Cake

1. 1

   For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven.

2. 2

   Grease two loaf pans with butter and dust with flour.

3. 3

   Add the butter and sugar to the bowl of a stand mixer.

4. 4

   Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes.

5. 5

   Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.

6. 6

   In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps.

7. 7

   Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.

8. 8

   Pour the batter into the prepared loaf pans.

9. 9

   Bake for 1 hour 10 minutes, until golden and light.

10. 10

    Let the cakes cool for 15 minutes before turning them out of the pans.

11. 11

    Set the cakes right-side-up on a rack to cool.

12. 12

    For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest.

13. 13

    Whisk together until smooth.

14. 14

    Apply the glaze to the cakes while they are still warm.

* Per serving · 4 servings · Values may vary.