Step 1

Preheat oven to 350 degrees.

Step 2

In small bowl, zest skin of 6 clementine fruit. Set aside.

Step 3

In small measuring cup, juice the zested fruit to measure 1/3 cup. (about 4 fruit)

Step 4

In separate bowl, combine flour, baking powder and salt.

Step 5

Prepare loaf pan by greasing lightly with butter.

Step 6

In mixer bowl, cream the butter and sugar.

Step 7

Add sour cream.

Step 8

Add eggs one at a time until incorporated.

Step 9

Add 1/3 of flour mixture to mixer bowl, then half juice. Alternate until all flour and juice have been added.

Step 10

Add vanilla and zest and mix until combined.

Step 11

Pour batter into prepared loaf pan and smooth out top.

Step 12

Bake for 40-50 minutes until cake tester comes clean from center of loaf. If still liquidy, bake in 5 minute increments until golden brown and tester is clean.

Step 13

While cake is baking, make the glaze.

Step 14

In bowl combine sugar and juice of 2 clementine and set aside.

Step 15

Place a sheet of wax paper underneath a cooling rack.

Step 16

Remove cake and let cool in pan for 5 minutes.

Step 17

Remove from pan and place on cooling rack.

Step 18

With wooden skewer, poke holes in top of warm cake.

Step 19

Pour glaze slowly over top so it can soak in.

Step 20

Let cool completely.

Step 21

Enjoy!