This clementine bread is outstanding and is sure to be a hit with whoever you make it for. It's a soft, tender cake flavored with ripe clementines and topped with a creamsicle glaze. The bread can be made in one bowl, bakes in less than 30 minutes, and tastes absolutely delicious. If you need a new go-to dessert, make sure it's this clementine bread!
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This clementine cake was created on the fly one day, and has since become a family favorite. The cake has a soft, tender crumb, a faint floral taste from the clementines, and is all topped with a sweet creamiscle flavored glaze. The recipe makes 1 mini loaf that's perfect for 4-6 people. Serve it at your next dinner party and it'll be the star of the show.
WHY YOU'LL LOVE THIS EASY CLEMENTINE BREAD
- It's easy to make
- Bakes in under 30 minutes
- Perfect dessert for small dinner parties
- Delicious, bright, citrus flavor
- Melt in your mouth crumb texture
WHAT YOU NEED FOR THIS EASY CLEMENTINE DESSERT
- Butter: I always use salted butter in any of my recipes. That's a personal choice, use whatever kind of butter you like
- Sugar
- Egg yolk
- Clementines
- Vanilla
- Sour cream
- Flour: I just use regular all purpose flour. I have not tested this recipe with any other kind of flour
- Baking powder
- Baking soda
- Salt
- Powdered sugar
HOW TO MAKE EASY CLEMENTINE BREAD
- Preheat oven to 350 degrees F and grease a mini loaf pan
- Cream together butter and sugar until light and fluffy
- Add in the egg, zest, juice, vanilla, and sour cream, and continue to mix
- In a separate bowl, whisk together dry ingredients then gently fold them into the wet, careful not to overmix
- Pour the batter (it will be thick!) into the greased loaf pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean
- Allow the loaf to cool in the pan for 15 minutes before turning it out
- Let cool completely before glazing
- For the glaze, whisk all ingredient together to form a thick, but pourable glaze and drizzle over top of the cooled loaf
EXPERT TIPS:
- You can use oranges in place of the clementines
- Swap out the sour cream for yogurt to make the bread a little lighter
- Use your judgement when making the glaze, adjust the amount of juice as needed
- You can double this recipe and bake a big (9x5) loaf. Just bake it for 50-55 minutes
FAQs:
No, you can store it in an airtight container at room temperature for up to 3 days.
If you don't have any clementines you can use oranges.
If you make this bread be sure to comment and leave a rating down below! You can also Pin it and save the recipe for later. Enjoy!
PrintClementine Cake with Creamsicle Glaze
This clementine cake is bright and fresh with a soft, tender crumb. Made with fresh clementine juice, it has a taste reminiscent of a creamsicle. The entire cake is topped with a vanilla, clementine to drive home that citrus flavor.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 Mini Loaf 1x
- Category: Dessert
- Cuisine: American
Ingredients
Clementine Cake
- 4 Tablespoons Softened butter
- ½ Cup Sugar
- 1 Egg Yolk
- 2 ½ Tablespoons Clementine juice
- 1 Teaspoon Vanilla
- ¼ Cup Sour cream
- 1 Cup Flour
- 1 Teaspoon Baking powder
- ¼ Teaspoon Baking soda
- ¼ Teaspoon Salt
Creamsicle Glaze
- ½ Cup Powdered sugar
- Zest of ½ a clementine (1 Tablespoon)
- Juice of ½ clementine (1-2 Tablespoonss)
- ¼ Teaspoon Vanilla
Instructions
Clementine Cake
- Preheat oven to 350 and grease a mini loaf pan
- Cream together butter and sugar until light and fluffy
- Add in the egg, zest, juice, vanilla, and sour cream, and continue to mix
- In a separate bowl, whisk together dry ingredients
- Gently fold dry ingredients into the wet, careful not to overmix
- Pour the batter (it will be thick!) into the greased loaf pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean
- Allow the loaf to cool in the pan for 15 minutes before turning it out
- Let cool completely before glazing
Creamsicle Glaze
- Whisk all ingredients together in a small bowl and drizzle over top of the cooled cake
Notes
- Use oranges or other citrus in place of clementine
- Substitute the sour cream for yogurt to make it a little lighter
- You can double this recipe and bake it in a 9x5 loaf pan for 50-55 minutes
Keywords: citruscake, clementinecake, orangecake
Sarah Atkinson says
This looks delicious! I love citrus flavors! I am wondering, I just did my food shopping today for the next two weeks and bought a bag of naval oranges. Could those be used instead of clementines? 🙂
admin says
So sorry, I just saw this! Yes, you can definitely use oranges as a replacement 🙂
Roberta says
Doesn’t say how much zest to put in the batter
★★★★★
Nicole Radcliffe says
Hi Roberta,
I am so sorry I didn't list that! You'll need the zest of 1 clementine in the batter:)
I'll be sure to go in and fix my recipe!
Emma says
This recipe is SO GOOD!! I made it for my mom for Mother's Day and everyone LOVED it!! I used only 1/4 cup sugar and it was just the right amount of sweetness for my family. The clementine glaze is heavenly!! So light and refreshing - the perfect springtime / summer dessert 🙂 Thank you for this recipe!
★★★★★
Emma says
And I am saving this recipe to make many more times this summer!! Delicious:)
★★★★★
Nicole Radcliffe says
Hi Emma!
I'm so happy to hear that your entire family enjoyed the recipe!
Linda says
My daughter whipped a loaf of this up and I about died when I tasted it. It was delicious and heavenly and I wanted to eat the entire loaf at once! At first I thought the orange was odd for a bread but was I wrong! This is the best quick bread/sweet bread(is that what this is called?) that I have ever tasted. The orange was the perfect amount. You could definitely tell it was orange but it wasn't overpowering. Make this bread today!
★★★★★
Nicole Radcliffe says
Hi Linda!
I'm SO happy to hear how much you enjoyed this bread I make it for my mom all the time, so it warms my heart to hear your daughter made it for you!!