Clementine Bundt Cake

Total time: 80 minutes

Ingredients:

  • 6 large eggs
  • 1 cup (8oz, 240gr) butter
  • 2 cups (14oz, 420gr) sugar
  • 3 cups (13 1/2oz,405gr) flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 heaping tbs clementine zest (I used 5 clementines)
  • 1/2 cup  plus 2 tbs (5oz, 150ml) clementine juice (from the 5 clementines)
  • 3/4 cup (6oz, 180gr) Greek yogurt
  • 1 tsp vanilla
  • Clementine Glaze:
  • 2 cups (4oz, 120gr) powdered sugar
  • zest of 1 clementine
  • 3 tbs clementine juice

Instructions:

  • Butter and flour a 10″ (25cm) tube pan
  • Preheat oven to 350F (175C)
  • Combine flour, baking soda, and salt
  • Cream butter and sugar until light and fluffy, about 5 minutes (seriously, 5 minutes - just do it).
  • Add eggs, one at a time, mixing well after each egg.
  • Add clementine zest and juice, mix.
  • Add dry ingredients alternating with yogurt, half at a time, mixing on low
  • Add vanilla, mix.
  • Pour into prepared pan and smooth the top.
  • Bake, 50 - 60 minutes, or until toothpick inserted into cake comes away clean. Start testing after 50 minutes. Mine was done at 50 minutes.
  • Remove and cool for an hour then remove from pan and allow to cool completely.
  • Glaze:
  • Whisk clementine zest, juice and powdered sugar.
  • Drizzle over cake and allow to dry for at least 30 minutes.
  • Slice and serve.