Iced Clementine Pound Cake

Step 1

Heat oven to 375°F. Spray bottom and sides of a 9×5-inch loaf pan* with cooking spray, then line loaf pan with a parchment paper sling.**

Step 2

In a large bowl, whisk together flour, baking powder and salt. Set aside.

Step 3

In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium-high speed about 2 to 3 minutes, scraping sides and bottom of bowl occasionally, until mixture is smooth, light and fluffy. Beat in eggs one at a time, scraping sides and bottom of bowl after each addition, then slowly stir in clementine zest and 1/3 cup clementine juice until just combined.

Step 4

Gradually stir flour mixture into butter mixture; stir until everything is just combined. Pour batter into prepared loaf pan; spread with spatula to fill pan evenly with batter.

Step 5

Bake loaf 45 to 55 minutes or until loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool 10 minutes in pan, then use parchment paper sling to lift loaf out of pan and transfer to a cooling rack. Cool completely on cooling rack, about 1 hour.

Step 6

Once loaf is fully cooled, make the icing: In a medium bowl, whisk powdered sugar with 2 tablespoons clementine juice until mixture is thick and smooth. The mixture should be thick but still drizzle off a spoon; if necessary, add more clementine juice or powdered sugar until you reach the correct consistency.

Step 7

Spoon and gently spread icing over top of cooled loaf; let stand until icing is fully set, about 10 to 15 minutes, before slicing.

Step 8

Store iced loaf covered with plastic wrap at room temperature for up to 3 days.