Pour cake batter into the prepared pan and smooth out the top.īake cake for 40-50 minutes until a cake tester comes clean from the center of the loaf. Alternate these two until all dry ingredients and juice have been added to the cake mixture.Īdd vanilla extract and zest and mix on medium speed until combined and smooth. If you have a hand mixer, you can cream butter and sugar in a large mixing bowl with the same results.Īdd eggs one at a time into the butter mixture until incorporated. Add sour cream and mix.Īdd 1/3 of the flour mixture to the wet ingredients in the mixer bowl, then half of the fresh clementine juice you had set aside. If you have a stand mixer, use the paddle attachment to cream the butter and sugar together. Prepare a loaf pan by greasing lightly with butter. In a medium bowl, combine the dry ingredients flour, baking powder, and salt, and set aside. Juice the zested fruit to measure 1/3 cup. While oven is heating up, zest skin of 6 clementine fruit and place in a small bowl.
First, you will want to preheat your oven to 350 degrees.
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