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Export 9 ingredients for grocery delivery
Step 1
1 Preheat the oven to 350 degrees
Step 2
2 Generously grease an 8 1/2-by-4 1/2-inch loaf pan with the butter
Step 3
3 Put the sugar in a mixing bowl
Step 4
4 Use a Microplane zester to grate the zest from the clementines directly over the sugar, then use your clean fingers to rub the zest into the sugar until the sugar is aromatic and moist
Step 5
5 Use a sharp knife to peel the fruit, removing all the white pith
Step 6
6 Cut between the membranes to release the fruit segments; place them between sheets of paper towels to blot-dry while you make the batter
Step 7
7 Whisk together the flour, baking powder and salt in a separate bowl
Step 8
8 Whisk the yogurt into the zest and sugar, then energetically beat in the eggs one at a time to form a smooth mixture
Step 9
9 Whisk in the vanilla extract and the orange oil or extract, if using
Step 10
10 Add the flour mixture to the yogurt mixture, whisking less vigorously than before
Step 11
11 Once there's no trace of dry ingredients, switch to a flexible spatula and stir in the oil; do that in a few additions
Step 12
12 You should have a smooth, shiny batter; pour it into the loaf pan, making sure to get it into the corners, and smooth the top
Step 13
13 Scatter the clementine segments over the surface
Step 14
14 Bake (middle rack) for 50 to 60 minutes or until the cake is golden brown and starts to pull away from the sides of the pan and a tester inserted deep into the center of the cake comes out clean
Step 15
15 Transfer the cake to a wire rack to cool for 5 minutes, then invert it to dislodge it from the pan
Step 16
16 Turn the cake right side up on the rack; cool to room temperature
Step 17
17 If you'd like to glaze the cake, warm the honey very briefly in a microwave on LOW, just to liquefy it, then brush it over the top of the cake
Step 18
18 Let it sit at room temperature