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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 Time10 minutes
Cook Time30 minutes
cooling time1 hour
Total Time1 hour 40 minutes
Servings: 12 slices
Calories: 314kcal
Author: Lucy Brewer

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

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.
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