Clementine Pound Cake

By susanwadle

By SavvyJulie, posted 19 days ago
SavvyJulie showcases both citrus and cardamom by setting them against the backdrop of a pitch-perfect pound cake: the crumb is tender and melting, while the rich brown crust is paper thin and brittle as an eggshell, crunching pleasantly between your teeth. The perfume of the clementine zest and juice permeates the entire cake, and the cardamom (which we recommend you grind fresh) makes the party official. While this would be great with a dollop of ice cream, it certainly doesn't need it. Toasting a slice for breakfast can't be a bad idea. - A&M

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?

Ingredients

• 1 1/2 sticks butter, softened, plus more for the pan
• 1 3/4 cup all-purpose flour, plus more for the pan
• 2 tablespoons olive oil
• 1 1/4 cup sugar
• 1/4 cup brown sugar
• 3 large eggs
• 1/2 teaspoon salt
• 1 1/4 teaspoon 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

Preparation

Step 1

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

Cream the butter, olive oil and sugars together until smooth.
Mix in the eggs, one at a time, until completely blended.
Stir in 1 cup of the flour, followed by the salt, vanilla, cardamom, clementine zest and juice.

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