Search Recipes

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home

Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

  • Home
    • Blog
  • About
    • Contact
    • Site Info
  • Recipe Index
  • Dog Treat Recipes
  • Veggie cake recipes
  • Pook’s Recipe Box
    • Langostino Recipes from Pook’s Pantry
    • Potato recipes – from side dishes to mains
    • Fresh cherry recipes – from drinks to desserts

Cake recipes

Lemon thyme pound cake recipe

May 6, 2022

Home » Desserts » Cake recipes

Hey there! I’m so happy to share this lemon thyme pound cake with you. This simple cake is so much better than anything store-bought. Quick and easy, this lemon loaf is a perfect weekend treat or light dessert.

I’ll give you variations and substitutions where I can. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my blueberry pound cake and strawberry cream cheese pound cake recipes. For ease of browsing, you can find all of my cake recipes in one place.

lemon thyme pound cake

This is a great way to use the lemon thyme you have growing in the garden. You could also make lemon thyme lemonade for a delicious summer beverage.

The cake is topped with a zingy lemon glaze for extra citrus flavor.

Why you need to make this lemon thyme pound cake recipe

This simple little cake is so easy and makes an excellent tea time treat. Everyone should have a lemon loaf cake in their arsenal and this one is extra special with the additional of lemon thyme.

It could also be called a lemon thyme tea bread, as this is a sweet treat that would be perfect with a cup of tea for an afternoon pick me up.

Lemon cake with thyme.

Ingredients

The ingredients for this lemon thyme loaf cake are common pantry staples, to keep shopping at a minimum.

Ingredients for lemon pound cake with lemon thyme.
  • Buttermilk – The liquid in our cake, buttermilk gives great tanginess.
  • Salt – Everything needs salt, including baked goods.
  • Baking powder and baking soda – These help our pound cake rise.
  • Butter – Unsalted, or “sweet cream” butter. Make sure it is unsalted so you can control the salt.
  • Vanilla – Pure vanilla extract, avoid the imitation stuff.
  • Cake flour – Cake flour has less protein than all-purpose flour and makes a less dense, or lighter, cake. To substitute a cup of all-purpose flour for a cup of cake flour, remove two tablespoons of AP flour and replace it with two tablespoons of cornstarch.
  • All purpose flour – The regular flour you have in the pantry.
  • Sugar – Regular granulated sugar.
  • Eggs – Eggs provide stability in baking.
  • Lemon thyme – If you don’t have access to lemon thyme, substitute with regular thyme and add a little extra lemon zest.
  • Lemons – Of course we need lemons to make this lemon thyme pound cake

How to make it

First, mix the dry ingredients together in a medium bowl and set aside.

Then beat the butter and sugar together in the bowl of a stand mixer, or in a medium bowl with a handheld electric mixer. Add the eggs and beat until it is light and fluffy, like the photo below.

Step by step photos for cake

Next, incorporate half of the flour mixture, then the buttermilk. Finish by folding in the remaining flour and the lemon thyme. Bake the lemon thyme quick bread for 45 – 55 minutes, then cool completely.

It will take at least 90 minutes for it to cool completely. Once the cake has cooled; mix powdered sugar and lemon juice to make a simple lemon glaze. Pour the glaze over the top and let it dry for about 20 – 30 minutes before slicing.

If you don’t want to glaze your cake, you don’t have to wait that long. Let it cool for at least 30 minutes before cutting.

Tools and equipment

This pound cake requires baking basics. Check the list below to make sure you have everything you need before you get started.

Lemon loaf with lemon thyme.

You’ll need a loaf pan for this recipe. I used this 8.5 x 4.5 loaf pan and I love it.

You will also need either a hand mixer or stand mixer to make this cake. In addition, you’ll need basics like mixing bowls, a whisk, a rubber spatula, and measuring cups and spoons.

I would recommend a kitchen scale for accuracy in recipes, this is especially true in baking. The link is the same one that I own and love.

Lemon thyme pound cake Q & A

Here are a few answers to common questions when making lemon buttermilk cake.

Lemon glazed lemon thyme cake.
Can I freeze it?

Yes! The cake itself freezes beautifully. I would not freeze the glaze. So, if you want to freeze the cake, do it without the glaze, as it will get weepy when thawed.

How long does this cake last?

Wrapped tightly, it should stay fresh for at least 2 – 3 days. You can refrigerate it to keep it for up to 5 days. It will start to dry out after that.

What is the difference between thyme and lemon thyme?

The regular variety of thyme that you’d find in the grocery store has an earthy, herbal smell and taste, while lemon thyme has all that plus a citrusy, floral aroma and taste.

Variations

You can swap out the lemon thyme for regular thyme that you would find in the grocery store. I would add a bit more lemon zest to bump up the citrus flavor.

If you have Meyer lemons, they would make a lovely substitution here.

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this lemon thyme pound cake as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 8 servings

Lemon thyme pound cake

Lemon thyme pound cake

Simple lemon thyme pound cake, a perfect anytime treat.

Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 30 minutes

Ingredients

For the cake

  • 1 cup cake flour (100 gr)
  • 3/4 cup all purpose flour (90 gr)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 tbsp. unsalted butter, room temp // 4 oz. / 1 stick
  • 1 cup granulated sugar
  • 2 eggs, room temp
  • 1 tsp. vanilla extract
  • 2 tbsp. lemon zest
  • 2 tbsp. fresh lemon juice
  • 1/2 cup buttermilk
  • 2 tbsp. lemon thyme, finely chopped (*see note)

For the glaze

  • 1 cup confectioner's sugar (also called powdered sugar or icing sugar)
  • 2 tbsp. fresh lemon juice

Instructions

  1. Preheat oven to 350°F / 180° C / Gas mark 4.
  2. Butter and flour an 8 x 5 loaf pan. You can also use baking spray with flour.
  3. In a medium bowl, whisk together the cake flour, all purpose flour, baking powder, baking soda and salt. Set aside.
  4. In the bowl of a stand mixer fit with the paddle attachment, or using a handheld electric mixer, beat the butter until light and pale, about 4 - 5 minutes.
  5. Add the sugar and continue to beat on medium speed for an additional 3 - 4 minutes.
  6. Add eggs, one at a time, incorporating the first egg fully before adding the second. Scrape down the sides and bottom of the bowl.
  7. Reduce speed to low and add vanilla, lemon zest and lemon juice.
  8. Add half of the flour mixture, then mix until it is almost fully incorporated, then add buttermilk and continue to mix. Finally, add remaining flour and lemon thyme, then shut off the mixer.
  9. Use a rubber spatula to fold the remaining flour and herbs into the batter, then pour into prepared loaf pan.
  10. Bake for 45 - 55 minutes, until a tester comes out with only a few moist crumbs attached. Remove from the oven and turn cake out onto a cooling rack to cool completely.
  11. Drizzle with lemon glaze once cake is completely cool - Mix confectioner's sugar and lemon juice together in a small bowl with a whisk until smooth.

Notes

When chopping thyme, avoid any woody stems. Only use the tender, green stems. Or, you can do as I do and use the leaves only. It's terribly tedious, but it's an option 😉

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Chicago Metallic Professional 1-Pound Non-Stick Loaf Pan, 8.5-Inch-by-4.5-Inch
    Chicago Metallic Professional 1-Pound Non-Stick Loaf Pan, 8.5-Inch-by-4.5-Inch
  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
  • KitchenAid 7-Speed Digital Hand Mixer 
    KitchenAid 7-Speed Digital Hand Mixer 

Nutrition Information:

Yield:

8

Serving Size:

1 inch slice

Amount Per Serving: Calories: 386Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 78mgSodium: 335mgCarbohydrates: 63gFiber: 1gSugar: 40gProtein: 5g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Cake recipes

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Cake recipes Tagged With: lemon thyme

Irish cream Bundt cake with chocolate chips

February 26, 2022

Home » Desserts » Cake recipes

Irish cream Bundt cake is the perfect dessert for celebrating St. Patrick’s Day. Studded with chocolate chips and drizzled with a simple powdered sugar and Bailey’s glaze, this cake is made even more festive with colorful shamrock sprinkles.

Bailey's Irish cream Bundt cake with glaze and sprinkles on white plate.

This Irish cream Bundt is made completely from scratch! No cake mixes here.

Chocolate chip Irish cream Bundt cake

This Bundt cake is perfect for feeding a crowd. The chocolate chips give it a bit of sweetness, as does the Irish cream liqueur.

Make this delicious Bundt cake while you’re baking a loaf of Irish soda bread to go with your St. Patrick’s Day dinner.

Ingredients

For this simple Bundt cake, we’re using common pantry ingredients. You probably have everything you need, maybe even the Irish liqueur!

Ingredients for Bailey's Bundt cake on wooden table.
  • Flour – regular, all purpose flour
  • Chocolate chips – use whatever you have or prefer. I used bittersweet chips.
  • Eggs – room temp, large.
  • Baking powder – check the date to make sure it is not expired.
  • Salt – kosher salt or fine sea salt.
  • Vanilla – pure vanilla extract.
  • Sugar – regular granulated, or caster sugar.
  • Irish cream liqueur
  • Cream – heavy cream, also called double cream.
  • Butter – always unsalted, it provides rich, delicious flavor to baked goods.
  • Oil – a neutral oil like canola or grapeseed will help baked goods retain moisture.

Pro tip: Weigh your flour. This is by far the most accurate way to measure flour.

How to make an Irish cream Bundt cake from scratch

Making a Bundt cake is no different than making any cake recipe, but I will say the one thing that is extra important is attention to detail when it comes to flouring the cake pan.

A Bundt pan has crevices and places where cake batter can stick. Take your time and do a very thorough job. The extra few minutes you spend here will guarantee successful unmolding later.

Pro tip: Use gloves when buttering the pan! Your fingernails (even short ones) can scrape the sides and remove the butter. The flour won’t stick to that spot, but your cake will.

How to make a Bundt cake.
  1. Whisk dry ingredients together in a bowl and set aside.
  2. Cream butter and sugar in mixer.
  3. Add eggs, one at a time.
  4. Add remaining ingredients, except chocolate chips.
Instructions for making a Bundt cake from scratch.

5. Fold in chocolate chips with a rubber spatula.

6. Pour cake batter into floured pan.

7. Smooth the top with a rubber spatula, then bake for about an hour.

8. Notice how the edges of the cake have started to pull away from the sides of the pan? We’re ready to unmold.

Bailey’s Bundt cake glaze

This glaze is quick and easy, and uses only a few ingredients.

You can make it as thick or as thin as you like it by adjusting the powdered sugar, cream cheese or the Irish cream liqueur.

Pouring glaze on Irish cream Bundt cake

If it is too thin, add a bit more powdered sugar or cream cheese. If it is too thick, add a teaspoon or two of liquid.

I like this glaze to be somewhere in the middle. Pourable, but still thick enough to thoroughly coat the cake and not run right off.

Decorating Irish cream Bundt cake with glaze and sprinkles.

Decorate the Irish cream Bundt cake with fun sprinkles while the glaze is still wet. I like to do this with the cake on a cooling rack placed inside of a sheet pan. It makes for easier cleanup.

Bundt cake FAQ’s and tips for success

How long does it take to bake a Bundt cake?

On average, it takes anywhere from 50 – 70 minutes, depending on your oven.

How to unmold a Bundt cake:

The best way to ensure your cake comes out of the mold easily to butter and flour the pan thoroughly before you bake.

The easiest way to get your Bundt cake out cleanly is to let it cool a few minutes first. You’ll notice that as it cools, the cake will pull away from the edges of the Bundt mold.

Then, place a cooling rack over the pan and hold it firmly in place as you flip it over. Let gravity help you – the cake will slide right out, then lift the cake pan straight up to avoid hitting the sides.

How to measure a Bundt pan:

Bundt pans are measured in cups, not inches. The easiest way to figure out the size of your Bundt pan is to get out your measuring cups and fill it with water until it’s reached capacity. If it takes 12 cups of water to fill the pan, you have a 12 cup Bundt pan.

Irish cream Bundt cake with Bailey's glaze and chocolate chips on white platter with green napkin.

Tools and equipment

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

  • 12 cup Bundt pan – this is the exact pan that I used for this recipe.
  • Stand mixer – just slightly smaller than the one I own, this is a great mixer.
  • Cordless hand mixer – this cordless version will also get the job done, with no tangled cord in the way.

Irish cream Bundt cake variations

I added bittersweet chocolate chips to my Irish cream Bundt cake, but you can swap them out and make endless variations to this recipe. Another option is to omit them and have a plain Bailey’s Bundt cake.

Nuts: Chopped pecans, walnuts or hazelnuts would be nice here. Just make sure you toast them before adding to the cake batter.

Chocolate: My “go to” chips are bittersweet chocolate, because they are less sweet. If you prefer a sweeter chip, try semisweet, milk chocolate or white chocolate.

Slices of chocolate chip Bailey's Irish cream Bundt cake with serving knife.

More Bundt cake recipes

  • Blueberry buttermilk Bundt cake
  • Chocolate Bundt cake recipe

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this Irish cream Bundt cake recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 14 servings

Irish cream Bundt cake with chocolate chips

Irish cream Bundt cake with chocolate chips

Irish cream Bundt cake is the perfect dessert for St. Patrick's Day. Studded with chocolate chips and topped with a simple Bailey's glaze.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the cake

  • 3 cups all purpose flour (12.75 oz.) + 3 tbsp. for flouring the pan
  • 2 tsp. baking powder
  • 1 tsp. kosher salt (I use Diamond Crystal)
  • 1 1/2 sticks unsalted butter, room temp (12 tbsp. or 3/4 cup)
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 3/4 cup Irish cream liqueur
  • 4 tbsp. neutral oil - canola or grapeseed are good options
  • 1 cup chocolate chips

For the Irish cream glaze

  • 4 ounces full fat cream cheese, room temp (half of one block)
  • 1/4 cup unsalted butter, room temp
  • 1 cup powdered sugar
  • 1 tbsp. Irish cream liqueur
  • pinch fine sea salt

Instructions

  1. Preheat the oven to 350°F / 180°C / Gas mark 4. Adjust oven rack to middle.
  2. Use 2 tbsp. of butter to grease the Bundt cake pan, then dust with 3 tbsp. of flour. Turn the pan upside down (over the sink or bin) and tap firmly to remove excess flour. Set aside.
  3. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer (or with a handheld electric mixer), cream remaining butter and sugar together for 3 - 5 minutes, until light and fluffy.
  5. Add eggs, one at a time, fully incorporating before each additional egg. Scrape down the bowl and give it one more mix.
  6. In a glass measuring cup (or a small mixing bowl with a spout), stir together the vanilla, heavy cream, Irish cream and oil.
  7. Add in half the flour mixture, mix until just combined. Add liquid ingredients (cream mixture) and mix to incorporate. Scrape down bowl, and add the rest of the flour mixture. Mix until just combined.
  8. Gently fold in chocolate chips with a rubber spatula, making sure to scrape the bottom of the bowl.
  9. Pour cake batter into prepared pan and smooth the top with a rubber spatula.
  10. Bake for 50 - 70 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
  11. Remove from oven and place on a cooling rack. Let cool in the pan for 5 - 7 minutes, before turning over to unmold.
  12. Let the cake cool completely for at least 2 hours before glazing.

Make the Irish cream glaze

  1. In a small (1 quart) sauce pan, combine all ingredients for the glaze over low heat.
  2. Stir constantly until mixture comes together into a smooth, pourable glaze. Remove from heat and let cool to room temperature.
  3. Drizzle over completely cooled cake. Decorate with sprinkles, if desired.

Notes

Freeze unglazed cake by wrapping tightly with plastic wrap and storing inside zip-top freezer bag for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Escali Primo Lightweight Scale, Standard, Black
    Escali Primo Lightweight Scale, Standard, Black
  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 448Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 221mgCarbohydrates: 43gFiber: 1gSugar: 42gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Cake recipes

Clementine Upside Down Cake Recipe

September 20, 2021

Home » Desserts » Cake recipes

This clementine upside down cake recipe is a light, citrusy dessert that is sure to impress. Crowned in paper-thin slices of glazed clementine, it is stunning yet deceptively easy to make. Make this clementine cake while these jewels are in season and enjoy this cake all week.

Upside down cakes are a favorite of mine. There is something so satisfying about turning it over and watching the reveal of the beautiful top. One of my favorite fall versions is a cranberry upside down cake. Both of these are great to have around for snacking during the holidays.

Clementine upside down cake on white platter with slice of cake on a small square plate on teal napkin in the background.

You can also find a gluten free clementine cake using almond flour.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Upside down clementine cake recipe

This is a cake that I make almost every Christmas. It looks like it took all day, when in fact, it did not.

Made with buttermilk to give it a little tang, this cake is just barely sweet. It goes really well with a cup of coffee or tea as a breakfast treat or a dessert.

Upside down clementine cake on large white platter.

Clementine Upside Down Cake

A version of a clementine cake made an appearance in the movie “The Secret Life of Walter Mitty” a few years back and apparently, it became all the rage. I’ve been making this cake since 2001, who knew that versions of this cake would pop up everywhere? 

Because it is so delicious, I guess it shouldn’t be a big surprise.

What kind of pan do I need to bake this clementine cake?

You’ll need to use your deepest cake pan. Meaning, the one with the tallest sides. I like to bake this cake in a 9 x 3 cake pan. It will work in a standard 9 x 2 cake pan, but I suggest placing the pan on a baking sheet, just in case it bubbles over.

If you have a 9 x 3 cake pan, this is the time to use it. Those high sides will give your cake nice, straight sides and you won’t have to obsessively look through the oven glass to make sure it isn’t spilling over.

Procedure

First, we’ll boil the thin slices of clementine for a few minutes to soften them. Then the butter and clementine juice go into the pan and the clementine slices are arranged in a circular pattern.

Step by step photo instructions for clementine cake.

Mix up the simple buttermilk batter and gently scoop on top, then bake. You can see the top of the cake flecked with vanilla – the combination of orange and vanilla is so good.

Cool the cake slightly before inverting, cool completely before cutting and serving.

Helpful tools and equipment

  • Small offset spatula – When you scoop the cake batter on top of the clementines, you’ll need to smooth the top before putting the cake in the oven. This offset spatula is small enough to allow you to get in the pan easily without hitting the side of the cake pan.
  • Rubber spatulas – I love this set because it includes a scraping spatula! You need that for getting the bottom of the bowl. Love it.
  • Possibly one of the greatest things ever invented – 9 inch parchment paper rounds. These pre cut pieces of parchment paper go directly on the bottom of your pan creating a layer between the pan and your cake making it easy to remove with no sticking.

You’ll also need the basics like mixing bowls, measuring cups and spoons and a hand mixer.

More holiday recipes

  • Easy rum balls recipe
  • Classic gingerbread cake recipe
  • Cranberry chutney

Please share

If you love this clementine upside down cake, please give the recipe 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 1 cake

Buttermilk Upside Down Clementine Cake Recipe

Buttermilk Upside Down Clementine Cake Recipe

Clementine upside down cake is a delicious, light citrusy cake - perfect for the holidays.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 5 clementines, thinly sliced and seeds removed
  • 1 cup unsalted butter, room temp
  • 1 tsp. vanilla bean paste, vanilla or 1 vanilla bean, scraped
  • 1 1/2 cups sugar
  • 1 tbsp. clementine zest
  • 1/4 cup fresh clementine juice from 2 -3 clementines
  • 1 1/3 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 large eggs
  • 1/2 cup + 2 tbsp. buttermilk

Instructions

  1. Preheat oven to 350°F / 177°C / Gas mark 4.
  2. Bring a medium pot of water to a boil and add clementine slices. Boil 3 minutes, then drain and arrange slices on a single layer of paper towel.
  3. Place 1/2 cup of butter in a 9x2 or 9x3 inch round cake pan (springform pan will NOT work). Mix half of the vanilla paste, and half of the sugar and add to butter.
  4. Place pan in oven and when butter has melted, whisk to combine and add 2 tbsp. clementine juice. Leave in oven for a few minutes longer.
  5. In a medium bowl, whisk flour, baking powder and salt. Set aside.
  6. In a separate bowl, beat zest, butter, 1 cup sugar and remaining vanilla on medium high speed with electric mixer until pale and fluffy, about 4 minutes.
  7. With mixer on low speed, add eggs, one at a time until fully incorporated, then add flour mixture in 2 batches alternating with the buttermilk and remaining clementine juice.
  8. Arrange clementine slices in pan on top of sugar mixture, starting in the center and working out from middle. Make sure to overlap slices to secure them in place.
  9. Gently scoop batter on top of clementine slices and smooth top with an offset spatula.
  10. Bake until cake is golden and puffed and a cake tester (knife) comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool in the pan for 10 minutes.
  11. Run a knife around the edge of the pan to loosen cake, then invert onto cooling rack to cool completely. Let cool before slicing.
  12. If you are not serving the same day, wrap cake very well in plastic wrap while still warm and place in freezer. Thaw at room temp (not in refrigerator) for a few hours before serving.

Notes

**Please note - you'll need 7 - 8 clementines TOTAL for the recipe.

I used a recipe from Martha Stewart as my jumping off point and fiddled with it just a touch. The next time I make this, I would let the sugar caramelize a bit more in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid 7-Speed Digital Hand Mixer 
    KitchenAid 7-Speed Digital Hand Mixer 

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 489Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 108mgSodium: 297mgCarbohydrates: 68gFiber: 2gSugar: 49gProtein: 5g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Pook's Pantry
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 1/3/14, most recent update 9/20/21.

Filed Under: Cake recipes Tagged With: cake recipes

Strawberry cream cheese pound cake

March 3, 2021

Delicious strawberry cream cheese pound cake is a simple tea cake made with ripe strawberries. Like my blueberry pound cake, the cream cheese batter makes a moist cake with a tender crumb and fabulous flavor.

strawberry cream cheese pound cake with dark pink napkin

If peaches are more your thing, check out this peach pound cake.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Read More

Filed Under: Cake recipes Tagged With: pound cake recipe, strawberry recipes

Peach pound cake with cream cheese

June 27, 2020

Delicious peach pound cake studded with chunks of juicy, fresh peaches is an easy summer treat. The addition of cream cheese in the batter gives it even more flavor and keeps this peaches and cream pound cake nice and moist. Peach lovers should check out my peach muffins too!

peach pound cake on marble board with fresh peaches in background

Recently, I’ve fallen back in love with pound cakes. They are a simple, humble dessert or afternoon treat that anyone can make. They are sweet comfort food and they go splendidly with a cuppa.

This blueberry pound cake was a such a hit, I made twice in one week.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Read More

Filed Under: Cake recipes Tagged With: pound cake recipe

Blueberry pound cake

May 25, 2020

This fresh blueberry pound cake recipe is a simple loaf cake perfect for afternoon tea. Like my blueberry buttermilk bundt cake, it is tender, moist and bursting with fresh blueberries.

blueberry pound cake with glaze

If you are a blueberry lover, this is the cake for you. It is packed with fresh blueberry flavor and just a bit of cream cheese in the cake batter gives it great flavor.

This easy recipe uses ordinary ingredients that you already have in the pantry. An anytime kind of cake that you can make whenever a craving strikes.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Read More

Filed Under: Cake recipes Tagged With: blueberry recipes, pound cake recipe

Blueberry Bundt Cake with Vanilla Bean Glaze

April 18, 2020

Blueberry bundt cake is the kind of cake I serve guests. It’s easy, delicious and not fussy at all. It is perfect for beginner bakers as well as more experienced bakers. Buttermilk bundt cakes, like this one and also this chocolate bundt have great flavor.

Making a cake from scratch is barely more work than making it from a box and you will be rewarded with something so good, you’ll be glad you put in the extra few minutes of time. The glaze is made with three ingredients and takes less than a minute to make.

blueberry bundt cake

This post contains affiliate links. For more information, please visit my policy page.

…

Read More

Filed Under: Cake recipes Tagged With: blueberry recipes, cake recipes

Chocolate Bundt Cake Recipe

April 14, 2020

This chocolate bundt cake recipe is made with buttermilk, making it a delicious and moist cake. Perfect as is, but made even better with a dark chocolate ganache. A bit of espresso powder really brings out the chocolate flavor, making this cake the perfect chocolate bundt.

slice of chocolate bundt cake

I love adding buttermilk to bundt cakes. It gives them a nice tanginess and flavor, like this blueberry bundt cake that I make every spring.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Read More

Filed Under: Cake recipes Tagged With: cake recipes

Gluten Free Clementine Cake Recipe

December 14, 2019

This clementine cake is gluten free, made in the food processor and comes out of the pan like a dream. It couldn’t be easier and it is deliciously moist. The smell of clementines cooking fills the house with a bright, citrusy aroma, which is wonderful this time of the year. Another holiday treat we love right now are these gluten free rum balls.

clementine cake with glaze on cake stand

Clementine Cake

When the mercury drops and you are puttering around the house, this is the perfect baking endeavor.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

Read More

Filed Under: Cake recipes Tagged With: cake recipes, gluten free

Dark Chocolate Cake with Red Wine Ganache

February 5, 2019

Dark chocolate cake is a favorite for many people. Top it with a red wine chocolate ganache and now that dessert just got an upgrade to the nth degree. Rich, decadent chocolate cake topped with melted chocolate spiked with your favorite red wine makes the perfect dessert for Valentine’s Day.

heart-shaped dark chocolate on white plate cake

Dark Chocolate Cake

This Dark Chocolate Cake with Red Wine Ganache recipe is sponsored by Sprouts Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own. Post contains affiliate links, please see disclosure for info.

…

Read More

Filed Under: Cake recipes Tagged With: cake recipes

  • Go to page 1
  • Go to page 2
  • Go to Next Page »

Primary Sidebar

Let’s be social!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
copyright © 2022  Pook's Pantry | Handcrafted with by Triple Latte Design.
Privacy Policy.