In honor of reading the novel Lady Clementine, I made a Clementine Bundt Cake. It is a moist citrus cake that is perfect for fall and winter holidays when Clementines are in season.

Clementine Bundt Cake

FOR THE CAKE:
1/2 cup butter, room temperature
1 2/3 cup sugar
4 large eggs
1 Tablespoon vanilla bean paste
½ Tablespoon clementine zest (about 4 to 5 clementines)
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 cup whole milk
3 Tablespoons clementine juice, strained

For the frosting:
8 ounces cream cheese, softened
1/4 cup butter, softened
Zest from one clementine
3 Tablespoons clementine juice, strained
2 cups powdered sugar

Preheat oven to 350 °F. Grease and flour a 12 cup bundt cake pan.

Using a mixer, beat the butter until pale yellow and fluffy. Add in the sugar, followed by the eggs, one at a time. Beat in the vanilla paste and the clementine zest.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. With the mixer running, slowly add the dry ingredients alternating with the milk. Mix in the clementine juice.

Pour the batter into the bundt pan. Bake for 45-50 minutes, until a tester inserted into the cake’s center, comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack. Cool completely before frosting.

To make the frosting, beat together the cream cheese and butter until smooth. Mix in the clementine juice and zest. Then slowly mix in the powdered sugar.