This Clementine Cake is what you make when you buy that big bag of clementines and realize you cannot possibly eat them all. You blend the whole fruit right into the batter, so there’s no peeling, no zesting, and nothing wasted. The olive oil keeps the cake soft, and a quick yogurt glaze adds just enough tang to cut through the sweetness. It’s easy to make and impressive to serve.

A slice of orange clementine cake with white icing and orange slices on top is being lifted from a whole cake on a plate.
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Southerners have always found ways to put fruit in cakes, from the famous Hummingbird Cake to old-fashioned fruit cakes. It seemed natural to make a cake using the cute little clementines.

I am so in love with this simple one-layer cake. It’s bright, citrusy, pretty, and easy. This cake will be on all my holiday tables this year. It’s easy to make, and all of our testers have devoured it.

Testing results for clementine cake

  1. We developed this cake using the whole clementine by making a paste in the food processor. However, we’ve also tested it with juice and zest, and that is delicious as well.
  2. Our testers preferred olive oil over extra virgin olive oil. The EVOO has a little bit of a strong flavor that overpowers the citrus.
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I hope you make this recipe. I think you’ll love it!

A round clementine cake topped with a ring of orange slices, surrounded by whole and halved oranges, a glass of orange juice, and a wooden serving utensil on a white surface.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Clementines: Be sure you buy ripe, juicy clementines for this recipe.

Olive oil: We preferred regular olive oil rather than extra virgin olive oil in this recipe.

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How to make clementine cake

  1. Whisk the dry ingredients together.
  2. Place the clementines and vanilla in a food processor and blend until a paste forms.
  3. Mix the wet ingredients and add the clementine paste.
  4. Add the dry ingredients and mix well.
  5. Pour the batter into a 9″ springform pan and bake about 30 minutes.
A round clementine cake with white icing, decorated with overlapping orange slices around the edge, sits on a white plate.

Cakes and more

Ok, y’all know we’re all about the butter in a Southern kitchen. But we also love olive oil cakes. There’s such a unique flavor, and they feel lighter.

I can’t pick a favorite between this Clementine Cake and my Almond Olive Oil Cake because they’re so different, but both are so, so good.

Of course, if you want to stick with butter, you’ll never go wrong with this Moist Yellow Butter Cake. It’s also a family favorite and a reader favorite.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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Clementine Cake Recipe

A moist and citrusy Clementine Cake topped with a tangy glaze and garnished with fresh slices for a bright, irresistible dessert.
Prep: 10 minutes
Cook: 30 minutes
cooling time: 1 hour
Total: 1 hour 40 minutes
Servings: 12 slices
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A round iced orange clementine cake on a white plate, decorated with orange slices on top. One slice is being removed. Whole and halved oranges are around the plate.

Equipment

9-inch springform
9-inch springform
food processor
food processor

Ingredients 

For the Cake

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 whole clementines (11 ounces)
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • ½ cup olive oil

For the Glaze

  • 2 cups powdered sugar, sifted
  • 2-3 tablespoons clementine juice
  • 1-2 tablespoons plain yogurt

Garnishes

  • clementine slices
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Instructions 

Clementine Cake

  • Preheat the oven to 350 degrees F. Spray the sides and bottom of a 9-inch springform pan lightly with non-stick baking spray and line the bottom with parchment paper. Place the pan on a parchment-lined baking sheet.
    A round metal springform pan sits on a sheet of brown parchment paper placed on a rectangular baking tray.
  • Whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, and ½ teaspoon salt in a small bowl.
    A clear glass bowl containing a mixture of white flour and baking powder on a light textured surface.
  • Blend 4 whole clementines (11 ounces) and 2 teaspoons vanilla extract in a blender or food processor until a smooth paste is formed. Set aside.
    A close-up view of a blender containing a thick, yellow-orange mixture with some chunky texture.
  • In a large bowl, cream together 2 large eggs, room temperature and 1 cup granulated sugar using a hand mixer until light and fluffy. Slowly add ½ cup olive oil and beat for 3 more minutes. Pour in the clementine paste and beat until incorporated.
    A glass bowl containing two whole eggs, sugar, and liquid on a white surface, with a metal whisk partially visible in the corner.
  • Add the dry ingredients to the wet ingredients and beat together. Don’t overmix.
    A glass bowl with a yellow batter mixture and a mound of flour on top, with a hand mixer and batter residue visible nearby.
  • Pour the batter into the springform pan and bake for 20-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
    A round cake pan filled with yellow cake batter sits on a parchment-lined baking sheet against a white background.
  • Let the cake cool on a baking tray for about 30 minutes or until the sides of the cake pull away from the edge slightly. Transfer the cake to a wire rack and let it cool completely, about one hour.
    A round cake in a metal pan sits on a sheet of parchment paper on a baking tray, viewed from above on a white surface.

Glaze

  • Mix 2 cups powdered sugar, sifted and 2-3 tablespoons clementine juice in a measuring cup or bowl. Whisk in 1 tablespoon of yogurt. If it is too thick, add a little more juice or yogurt to thin it out.
    A glass measuring cup containing a light-colored liquid mixture with a dollop of sour cream on top, placed on a light textured surface.

Assembly

  • To remove the springform pan, run a knife around the edges of the pan to help loosen and remove the side. Use an offset spatula to gently loosen the cake from the bottom of the pan, and then remove the parchment paper and place the cake on a platter. 
    Pour the glaze over the cake. Decorate with clementine slices.
    A round clementine cake topped with a ring of orange slices sits on a white plate, surrounded by whole and cut oranges, a glass of orange juice, and plates with forks.

Notes

  • Make sure whatever citrus you ultimately use doesn’t have seeds. If they do, remember to remove them before blending them into your cake.
  • When you first start mixing the glaze, it will feel very thick. As you combine all the ingredients, it will thin out. It’s important to make sure it’s slightly on the thicker side so that it will adhere to the cake best.
  • The cake must be completely cooled before glazing, or it will melt into parts of the cake and not adhere.

Nutrition

Serving: 1slice, Calories: 314kcal, Carbohydrates: 54g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 201mg, Potassium: 133mg, Fiber: 1g, Sugar: 39g, Vitamin A: 48IU, Vitamin C: 13mg, Calcium: 39mg, Iron: 1mg
Course: Cakes, Dessert
Cuisine: American
Calories: 314
Keyword: Clementine Cake
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Questions and tips

Storage

The cake can last up to one day at room temperature if placed in an air-tight container and 3 days in the refrigerator. Without the glaze topping, you can tightly wrap the cake in plastic, then foil and freeze it for up to 3 months.

Can I make cupcakes with this recipe?

Yes, this clementine cake recipe makes lovely cupcakes. Fill each cup about ¾ full. Bake for 13-15 minutes or until golden brown and a toothpick inserted comes out clean. Let cool completely before adding the glaze on top.

Can this cake be a loaf cake?

Yep, you can make the one-layer cake, cupcakes, or a loaf cake. Just make sure to use a pan that holds approximately 8 cups of batter. Depending on your oven and altitude, you may need to add more time.

Substitutions

Sweet citrus with a thin peel, seeds removed: Feel free to use navel oranges, mandarins, or Cara Cara oranges that have a thin peel. Don’t forget to remove the seeds prior to blending. Citrus with too much pith will make the cake bitter. Adjust the amount needed based on the weight. Two medium navel oranges are approximately the same weight as four clementines.

Citrus juice: If you don’t have a blender or the idea of putting whole clementines into the cake doesn’t appeal to you, replace the whole clementines with ½ cup of sweet citrus juice of your choice. If you can, add at least two teaspoons of zest to the batter. This creates balance in flavor.

Powdered sugar topping: Dusting the cake with powdered sugar is a great alternative to making a glaze and is best for those looking for a less-sweet cake.

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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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