CLEMENTINE POUND CAKE

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Author Notes: When you make this cake, you have to let it cool completely. All the way. It will be tough. You’ll want to cut into the rich goodness immediately. You’ (…more) - SavvyJulie
Food52 Review: SavvyJulie showcases both citrus and cardamom by setting them against the backdrop of a pitch-perfect pound cake: the crumb is tender and melting, whi (…more) - The Editors

Serves 10-12

• 1 1/2 sticks butter, softened, plus more for the pan
• 1 3/4 cups all-purpose flour, plus more for the pan
• 2 tablespoons olive oil
• 1 1/4 cups sugar
• 1/4 cup brown sugar
• 3 large eggs
• 1/2 teaspoon salt
• 1 1/4 teaspoons vanilla extract or paste
• 1 teaspoon ground cardamom
• 1 tablespoon clementine zest, from about 2 clementines
• 4 tablespoons clementine juice, from about 2 clementines
• 1/4 cup milk

1. Heat the oven to 350F. Butter and flour a 9x5x3? loaf pan.
2. Cream the butter, olive oil and sugars together until smooth.
3. Mix in the eggs, one at a time, until completely blended.
4. Stir in 1 cup of the flour, followed by the salt, vanilla, cardamom, clementine zest and juice.
5. Add the milk and the rest of the flour. Beat until the batter is smooth and consistent, but do not over-beat!
6. Scrape the cake batter into the prepared pan and smooth the top. Bake for about 1 hour and 15 minutes, until the edges are browned and just pulling away from the sides of the pan, and a cake tester inserted in the middle of the cake comes out clean.
7. Allow to cool for 10 minutes in the pan. Run a knife or spatula around the edges of the cake to release it from the pan, and flip onto a wire rack to cool completely before slicing and serving.