orange icing

Sweet, bright and delightfully citrusy, this iced clementine pound cake recipe is the perfect way to use up that bag of mini oranges to bake up a simple and delicious treat.

Iced Clementine Pound Cake

all-purpose flour

baking powder

salt

(11 tablespoons) unsalted butter, softened

sugar

eggs, room temperature

clementine zest (from about 3 clementines)

clementine juice (from about 4 clementines)

clementine juice (from about 1 clementine)

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.**

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

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.

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. 

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.

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.

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

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

This perfect Orange Glaze is packed with orange flavor, not too sweet, and - best of all - easy to make! This recipe is made with fresh orange juice and zest to make the best orange icing for cake, cookies, cinnamon rolls, and more. Plus it’s the ideal consistency to drizzle and will hold up perfectly on all your baked goods (no more soaking in!)

The Best Orange Glaze (Orange Icing for Cake)

butter

heavy cream (or half and half)

tbsp orange zest

orange juice

vanilla

Place all the ingredients in a bowl, starting with 2 tbsp of heavy cream. Mix until well combined and smooth. I like to use a whisk. If needed, add more cream 1 tsp at a time until desired consistency is reached.

Use on cakes, pound cake, cookies, cinnamon rolls, scones, or other baked goods.

We love comments! Please come back and leave us one after you’ve tried this recipe.

This buttercream frosting recipe transforms classic American buttercream into a fresh and fluffy batch of Orange Frosting with REAL orange flavor -no flavoring extracts necessary! This naturally flavored frosting Is perfect to top all kinds of cakes and cupcakes!

5 Minute Fluffy Orange Buttercream

unsalted butter (at room temperature)

orange (large)

tbsp milk (or cream)

kosher salt

In the bowl of a hand or stand mixer fitted with a paddle attachment, combine the 3 1/2 cups confectioners sugar and 1/2 cup unsalted butter.

Mix on low speed working up to medium as the sugar combines with the butter. About 2-3 mins.

Stop the mixer and scrape down the sides.

Zest the whole orange over the bowl, it&#39;s best to do it this way so you save all the oils. Add 1-2 tsp orange juice to the bowl. Mix on low.

With the mixer on low add the heavy cream or milk slowly.

Mix on medium for 3 minutes and enjoy!

If its too thin add 1/4 cup powdered sugar. If its too thick, add in 1 tsp more orange juice.

Hello!

I just wanted to thank you for sharing such a quick, rich, potent and easy recipe, especially for those of us still new to -- and nervous about -- baking! I've revisited your page to make this at least 3 times now and can't wait to make your 5-minute raspberry buttercream next! 

I also appreciate the details and tips regarding what to expect should we stray a bit from the instructions. Made me feel safe to explore and play with the amount of zest but with training wheels on, if that makes any sense. xD 
My point being that a voice like yours -- one that allows for just as much artistic freedom in the craft as science -- makes better bakers of us all! 

You sure helped me gain more confidence, anyway. :) And introduced my family to a new favorite flavor combo. 

Thanks again -- and for the nutrition information too!

I used this recipe with a cranberry filled white cake for Christmas.  So incredibly d3licious.  I l9ved it so much I've opted to make my own Birthday cake this year instead of a bakery cake.  Such a fresh and light frosting.

This frosting is so light and fluffy.  It is delicious.

I made this frosting and your vanilla cake the first time for a super small wedding and people just raved about it! Thank you so much for the recipe!!!

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Top Tags

Iced Clementine Pound Cake

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Top 3 orange icing recipes from across the web

The most viewed orange icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Iced Clementine Pound Cake

The Best Orange Glaze (Orange Icing...

5 Minute Fluffy Orange Buttercream

The most viewed orange icing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine