Clementine Pound Cake

Name: Clementine Pound Cake
Ingredients: 1 1/2 sticks butter, softened, plus more for the pan; 1 3/4 cups all-purpose flour, plus more for the pan; 2 tablespoons olive oil; 1 1/4 cups sugar; 1/4 cup brown sugar; 3 large eggs; 1/2 teaspoon salt; 1 1/4 teaspoons vanilla extract or paste; 1 teaspoon ground cardamom; 1 tablespoon clementine zest, from about 2 clementines; 4 tablespoons clementine juice, from about 2 clementines; 1/4 cup milk

12 ingredients

7 steps

Ingredients

1 1/2 sticks butter, softened, plus more for the pan
1 3/4 cups all-purpose flour, plus more for the pan
2 tablespoons olive oil
1 1/4 cups sugar
1/4 cup brown sugar
3 large eggs
1/2 teaspoon salt
1 1/4 teaspoons vanilla extract or paste
1 teaspoon ground cardamom
1 tablespoon clementine zest, from about 2 clementines
4 tablespoons clementine juice, from about 2 clementines
1/4 cup milk

Directions

1

Heat the oven to 350F. Butter and flour a 9x5x3? loaf pan.
2

Cream the butter, olive oil and sugars together until smooth.
3

Mix in the eggs, one at a time, until completely blended.
4

Stir in 1 cup of the flour, followed by the salt, vanilla, cardamom, clementine zest and juice.
5

Add the milk and the rest of the flour. Beat until the batter is smooth and consistent, but do not over-beat!
6

Scrape the cake batter into the prepared pan and smooth the top. Bake for about 1 hour and 15 minutes, until the edges are browned and just pulling away from the sides of the pan, and a cake tester inserted in the middle of the cake comes out clean.
7

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.