Old-Fashioned Clementine Pound Cake

Directions

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.