Clementine Cakes

Clementine Cakes


Hello, citrus season! It’s time to celebrate the return of adorable clementines to supermarkets with adorable sweets! To make these, I used a pound cake batter and infused it with orange liqueur, zest, and juice from a clementine, then drizzled it with a citrus glaze. Nothing short of victory at life, in my opinion, can compare to that.

These clementine cakes don’t necessitate the use of any special baking equipment. I used ramekins, but a muffin tray would work just as well. You’re good to go as long as they’re cute and small.

Simply said, these are beautiful and easy to make. Pour yourself a cup of steaming Earl Grey tea and a slice of cake in your finest china. You can’t go wrong with this on a cool October afternoon!



  • 7 tablespoons of buttermilk
  • 6 tablespoons of clementine juice
  • 1 stick butter
  • 2 large eggs
  • 3/4 cup of sugar
  • 1 ½ cups of all-purpose flour
  • 3 tablespoons of grated clementine zest
  • 1 tablespoon of orange liqueur
  • 1/2 teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • ½ teaspoon of salt
  • ½ teaspoon of vanilla


  • 1/2 cup of powdered sugar
  • 2 teaspoons of orange liqueur
  • 1 drop of vanilla
  • 1 clementine, segmented
  • 1 teaspoon of water
  • lemon zest


  1. Set your oven’s temperature to 350. Thoroughly grease and flour ten ramekins or little cake pans.
  2. A medium mixing bowl should be used to mix the flour, baking soda, baking powder, and salt. In a separate small bowl, combine the buttermilk, clementine juice, vanilla, and orange liqueur. Separate these two mixtures.
  3. Butter and sugar should be creamed for three to five minutes, or until frothy. It’s best to add the eggs one-by-one, then the clementine zest. Starting and ending with the flour, alternately add the buttermilk and flour mixes to the batter. A toothpick should come out clean after baking the ramekins for about 22 minutes after evenly dividing the batter among them. Let the cakes finish cooling.
  4. Add powdered sugar, two teaspoons of orange liqueur, one teaspoon of water, and a dash of vanilla to the glaze to make it. If using, garnish the cakes with lemon zest and clementine segments after glazing the tops.

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