Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
