Clementine Loaf
 
Prep time
Cook time
Total time
 
adapted from anIna Garten recipe
Author:
Serves: 10 slices
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup full-fat sour cream
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs
  • zest from 4 clementines-grated
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup juice from 4 clementines
  • For the optional glaze:
  • 1 cup confectioners' sugar
  • juice from 1 clementine
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour an 8½ by 4¼ by 2½-inch loaf pan.
  2. Whisk together the flour, baking powder, and salt into a medium sized bowl.
  3. In another large bowl, add 1 cup sugar and the clementine zest. Rub the zest into the sugar with your fingers. Then whisk in the sour cream, the eggs,and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
  4. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  5. During the last 5 minutes of baking, cook the juice of one clementine and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  6. When the cake is done, allow it to cool in the pan for 10 minutes. Then turn out onto a baking rack over a sheet of waxed paper.Then when the cake is still warm, brush the syrup over the cake slowly letting it soak in between applications. Cool.
  7. For the glaze, combine the confectioners' sugar and juice and pour over the cake.
  8. Let set about 30 minutes before slicing
Recipe by Chateau Elma at https://www.chateauelma.com/clementine-loaf