Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake

Homemade Southern Pecan Pound Cake is undoubtedly the most moist and delicious pound cake you will ever taste! It is packed with flavor and consistently turns out perfectly!

A MOIST HOMEMADE POUND CAKE

If there is one timeless dessert recipe that I repeatedly return to, it is pound cake. It has endured through the years for a reason. Every Southern cook possesses a cherished pound cake recipe. There are countless ways to add unique twists to the fundamental recipe!

CAN I SUBSTITUTE WALNUTS FOR PECANS?

Certainly. While pecans are the traditional nut favored in the South, and they are plentiful in this region, they happen to be my personal favorite! However, you can definitely opt for walnuts or even macadamia nuts. I incorporated a small amount of sour cream into this recipe to enhance its moisture. For an even richer dessert, consider serving it with a light drizzle of caramel sauce!

The Southern Pecan Pound Cake recipe is from The Country Cook, with a slice displayed on a small round white plate.

INGREDIENTS REQUIRED:

• chopped pecans
• all-purpose flour
• baking powder
• salted butter
• sugar
• eggs
• vanilla extract
• sour cream

HOW TO PREPARE SOUTHERN PECAN POUND CAKE:

Begin by preheating the oven to 325°F. Lightly coat a 12-cup Angel Food Cake Pan with nonstick cooking spray. I prefer using the nonstick spray that contains flour, as it is specifically designed for baking and makes it easy to release the cake once it has cooled. It is crucial to thoroughly spray the entire interior of the cake pan.

In a small bowl, mix 1 cup of chopped pecans with 1 tablespoon of flour. Stir well and set aside.

In a medium bowl, combine 2 1/4 cups of all-purpose flour with 1 teaspoon of baking powder. Set this mixture aside.

In the bowl of an electric mixer, cream together the butter and sugar until fluffy. If you are using a stand mixer, remember to scrape down the sides of the mixing bowl occasionally.

Gradually incorporate the eggs, adding one at a time and mixing thoroughly after each addition. Next, blend in two teaspoons of vanilla extract.

After achieving a uniform mixture, gradually introduce the flour mixture. It is essential to add it slowly to ensure complete incorporation and to prevent it from scattering when the mixer is activated.

The flour mixture should be combined with the butter and sugar mixture. Subsequently, mix in the sour cream. Finally, by hand, fold in the floured pecans. The batter will have a thick consistency.

Transfer the batter into a prepared angel food cake pan. Using the back of a spoon, spread the batter as evenly as possible. Top the batter with 1/4 cup of chopped pecans and sprinkle with 1 tablespoon of sugar.

Bake for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for an hour before inverting it onto a serving dish.

ARE YOU LOOKING FOR MORE RECIPES?

• Southern Pound Cake
• Pecan Tassies
• Crock Pot Pecan Pie
• Pecan Pralines
• Southern Pecan Pie
• Pecan Pie Cheesecakes
• Pecan Cake Bars
• Pecan Pie Muffins
• Butter Pecan Cookies
• Watergate Cake
• White Texas Sheet Cake

OTHER RECIPES

Pound Cake Recipe Ingredients :

• 1/4 cup chopped pecans
• 3 cups cake flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract

Pound Cake Recipes Instructions :

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over poundcake while still warm...nice ! enjoy the pound cake...!!

Pecan Sour Cream Pound Cake Video :

MANGO KEY LIME POUND CAKE WITH EQUAL

MANGO KEY LIME POUND CAKE WITH EQUAL 

Tropical, Tangy & Lightly Sweetened

If you love pound cake with a tropical twist, this Mango Key Lime Pound Cake with Equal is your perfect dessert. Sweet, zesty, and buttery, it combines ripe mango puree, fresh key lime juice and zest, and Equal granulated sweetener for a lower-calorie option without sacrificing flavor.

Perfect for summer brunches, afternoon tea, or festive gatherings, this cake is moist, tender, and beautifully golden, with a bright citrusy aroma and tropical flair that will wow family and friends.

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Why You’ll Love This Cake

• Tropical mango flavor perfectly paired with tart key lime

• Sweetened with Equal, making it lower-calorie than traditional pound cakes

• Moist, buttery, and tender crumb

• Elegant for Bundt pans, loaf pans, or mini pound cakes

• Easy for home bakers of all levels

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Ingredients

Cake

• 2 cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup Equal granulated sweetener

• 3 large eggs, room temperature

• ½ cup milk

• ½ cup mango puree (fresh or thawed frozen mango)

• 2 tbsp key lime juice

• 1 tsp key lime zest

• 1 tsp vanilla extract

Mango Lime Glaze (Optional)

• ¼ cup Equal powdered sweetener

• 2 tbsp mango puree

• 1–2 tbsp key lime juice

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How to Make Mango Key Lime Pound Cake with Equal

1. Preheat Oven & Prep Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 10-cup Bundt pan.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Equal

In a large bowl, cream butter and Equal granulated sweetener until light and fluffy, about 3–4 minutes.

4. Add Eggs & Flavorings

Beat in eggs one at a time, then mix in vanilla, mango puree, key lime juice, and zest.

5. Combine Wet & Dry Ingredients

Alternate adding the flour mixture and milk, starting and ending with flour. Mix gently until just combined.

6. Bake the Cake

Pour batter into prepared pan. Bake 50–60 minutes (loaf) or 70–80 minutes (Bundt) until a toothpick inserted in the center comes out clean.

7. Cool & Glaze

Cool cake in the pan 10–15 minutes, then transfer to a wire rack. For optional glaze, whisk Equal powdered sweetener, mango puree, and key lime juice, then drizzle over the cooled cake.

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Expert Tips

• Use room-temperature ingredients for smooth batter and even baking.

• Do not overmix after adding flour to keep the cake tender.

• Swirl gently if adding layers of mango or lime for a marble effect.

• Tent loosely with foil if the cake browns too quickly.

• For extra citrus punch, add ½ tsp key lime extract.

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Serving Ideas

• Slice and serve with fresh mango slices or whipped cream

• Pair with iced tea, tropical drinks, or coffee

• Perfect for summer brunches, dessert tables, or casual gatherings

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Storage

• Room temperature: 3–4 days, covered

• Refrigerator: Up to 7 days, wrapped tightly

• Freezer: Wrap tightly; freeze slices or whole cake up to 3 months

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Variations

• Mango Coconut Pound Cake: Fold in ½ cup shredded coconut.

• Tropical Fruit Pound Cake: Fold in ½ cup diced pineapple or papaya.

• Mini Bundt Cakes: Reduce baking time to 25–30 minutes for individual servings.

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FAQs

Can I use frozen mango?
Yes, thaw completely and puree before adding to the batter.

Can I substitute Equal with another sweetener?
Yes—Splenda, Stevia blends, or monk fruit sweeteners can be used in a 1:1 ratio.

Can this be baked in a loaf pan instead of a Bundt?
Absolutely. Bake at 350°F for 50–60 minutes, checking doneness with a toothpick.

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Final Thoughts

This Mango Key Lime Pound Cake with Equal is a tropical, tangy, and tender dessert that proves low-calorie sweeteners can still create decadent, bakery-quality pound cakes. Perfect for summer entertaining, brunch, or afternoon tea, it’s a crowd-pleasing recipe that combines vibrant mango, tart key lime, and buttery richness in every bite.

OTHER RECIPES

POUND CAKE RECIPE INGREDIENTS 

40% calorie reduction from traditional recipe.

• 1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

• 1 package (8 oz.) reduced fat cream cheese, softened
• 1-1/4 cups frozen light whipped topping, thawed
• 1/2 cup Equal® Spoonful*
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon vanilla

POUND CAKE RECIPE INSTRUCTIONS 

Beat cream cheese until smooth.

 Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside. 

 Cut pound cake horizontally into 3 slices. 

Place bottom layer of cake on serving plate. 

Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. 

Repeat layers twice. 

Refrigerate 2 to 3 hours before serving. 

The pound cake recipe makes 8 servings...enjoy tHe MANGO KEY LIME POUND CAKE WITH EQUAL recipes !! ! 

fast-pound-cake recipe

MANGO KEY LIME POUND CAKE WITH EQUAL VIDEO :

Marble Swirl Pound Cake

Marble Swirl Pound Cake Recipe

Classic, Buttery, and Beautifully Swirled

There’s something irresistible about a marble pound cake—the visual contrast of chocolate and vanilla swirls paired with a rich, buttery, tender crumb. This classic dessert is perfect for afternoon tea, brunch, or special occasions, and it’s easier to make than you might think.

Whether you serve it plain, dusted with powdered sugar, or drizzled with glaze, this Marble Swirl Pound Cake is a crowd-pleaser every time.

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Why You’ll Love This Marble Pound Cake

• Classic vanilla and chocolate swirls

• Moist, tender crumb with a buttery finish

• Elegant enough for gifts or parties

• Easy for home bakers of all skill levels

• Customizable with glazes or chocolate drizzle

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Ingredients

Cake

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup (2 sticks) unsalted butter, softened

• 2½ cups granulated sugar

• 6 large eggs, room temperature

• ½ cup whole milk

• 1 tsp vanilla extract

• ¼ cup cocoa powder

• 2 tbsp milk (for cocoa mixture)

Optional Glaze

• ½ cup powdered sugar

• 2–3 tbsp milk or cream

• ½ tsp vanilla extract

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How to Make Marble Swirl Pound Cake

1. Prep Oven & Pan

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, cream butter and sugar until light and fluffy (4–5 minutes).

4. Add Eggs & Vanilla

Beat in eggs one at a time. Mix in vanilla extract.

5. Combine Flour & Milk

Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.

6. Prepare Chocolate Batter

In a small bowl, mix cocoa powder with 2 tbsp milk until smooth. Reserve ¼–⅓ of the vanilla batter and stir in the cocoa mixture to make chocolate batter.

7. Layer & Swirl

Spoon vanilla and chocolate batters alternately into prepared pan. Use a knife or skewer to gently swirl the batters, creating a marbled effect.

8. Bake

Bake 75–85 minutes, until a toothpick inserted comes out clean.

9. Cool & Glaze

Cool in the pan for 15 minutes, then invert onto a wire rack. Optional: whisk powdered sugar, milk, and vanilla for a glaze and drizzle over cooled cake.

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Expert Tips

• Use room-temperature ingredients for smooth batter.

• Do not overmix after adding flour to keep the crumb tender.

• Swirl gently for a pretty marble effect—avoid over-blending.

• Tent with foil if the top browns too fast.

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Serving Ideas

• Dust with powdered sugar for a classic look

• Serve slices with coffee, tea, or milk

• Add chocolate drizzle or whipped cream for extra indulgence

• Great for holiday tables, birthdays, or casual gatherings

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Storage

• Room temperature: 3–5 days, covered

• Refrigerator: Up to 7 days, wrapped

• Freezer: Wrap tightly; freeze slices or whole cake up to 3 months

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Variations

• Chocolate-Cherry Marble Pound Cake: Fold in ½ cup chopped cherries

• Mocha Marble Pound Cake: Add 1 tbsp instant coffee to chocolate batter

• Mini Marble Bundts: Reduce baking time to 25–30 minutes for individual cakes

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Final Thoughts

This Marble Swirl Pound Cake combines the best of both worlds: vanilla and chocolate in one buttery, tender cake. It’s perfect for everyday treats, special occasions, or gifting, and its beautiful marbled pattern is as impressive as it is delicious.

OTHER RECIPES

Pound Cake Recipe Ingredients :

• 2 cups white sugar
• 1 cup butter, softened
• 3 1/2 cups cake flour
• 1 cup milk
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 eggs
• 1/4 cup unsweetened cocoa powder

Pound Cake Recipe Instructions :

In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool pound cake in pan, and on a wire rack, for 10 minutes. Remove the pound cake from pan, and cool completely...and the pound cake recipe is ready to serve...nice ! 

pound cake recipes: black-walnut-pound-cake

Marble Swirl Pound Cake Video :

Elvis Presley's Favorite Pound Cake

Elvis Presley's Favorite Pound Cake 

 

The King’s Beloved Dessert

When it comes to indulgence, Elvis Presley didn’t hold back—and his love for desserts was legendary. Among his favorites, pound cake ranked high, beloved for its rich, buttery flavor, tender crumb, and simple elegance. This recipe is a nod to the King of Rock ‘n’ Roll, combining classic pound cake decadence with a touch of nostalgia that makes every bite feel like a sweet trip to Graceland.

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Why This Pound Cake Is Legendary

• Rich, buttery, and moist—true to traditional pound cake

• Simple ingredients that anyone can recreate at home

• Classic Bundt cake style for easy slicing and serving

• Perfect for dessert tables, afternoon tea, or special occasions

• A nod to Elvis Presley’s iconic taste

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Ingredients

Cake

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup (2 sticks) unsalted butter, softened

• 2½ cups granulated sugar

• 6 large eggs, room temperature

• ½ cup whole milk

• 1 tsp vanilla extract

• Optional: ½ cup chopped pecans or a handful of mini chocolate chips (for a playful Elvis twist)

Glaze (Optional)

• ½ cup powdered sugar

• 2–3 tbsp milk or light cream

• ½ tsp vanilla extract

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How to Make Elvis Presley’s Favorite Pound Cake

1. Prep the Oven & Pan

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan for easy release.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, cream butter and sugar until light and fluffy (4–5 minutes).

4. Add Eggs & Flavoring

Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract.

5. Combine Dry & Wet Ingredients

Alternate adding the flour mixture and milk, beginning and ending with flour. Mix just until combined. If desired, fold in pecans or mini chocolate chips for a playful twist.

6. Bake

Pour batter into prepared pan. Bake 75–85 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Glaze

Cool in pan for 15 minutes, then invert onto a wire rack. For optional glaze, whisk powdered sugar, milk, and vanilla and drizzle over cooled cake.

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Tips for a King-Worthy Cake

• Room-temperature ingredients ensure a smooth, even batter.

• Do not overmix after adding flour to keep the crumb tender.

• Tent with foil if the top browns too quickly.

• For a nostalgic Elvis twist, try a drizzle of peanut butter glaze or serve with banana slices.

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Serving Ideas

• Slice and serve with coffee or tea

• Add banana slices and whipped cream for a “Banana Elvis Cake”

• Top with mini chocolate chips or caramel drizzle

• Perfect for family gatherings, holidays, or themed parties

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Storage

• Room temperature: 4–5 days, covered

• Refrigerator: Up to 7 days, tightly wrapped

• Freezer: Wrap tightly; freeze slices or whole cake up to 3 months

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Fun Fact About Elvis & Pound Cake

Elvis famously loved rich, indulgent desserts, from banana and peanut butter combinations to decadent cakes. This pound cake reflects his simple but decadent tastes, making it a dessert that truly honors the King of Rock ‘n’ Roll.

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Final Thoughts

Elvis Presley’s Favorite Pound Cake is classic, buttery, and endlessly comforting. With its tender crumb, golden crust, and optional playful twists, it’s perfect for home bakers who want to enjoy a taste of Graceland. Whether served plain, glazed, or with banana and peanut butter, it’s a dessert that truly rocks.

OTHER RECIPES

A great pound cake recipe to try ! 

Pound Cake INGREDIENTS 

 * 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan 

 * 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting 

 * 3/4 teaspoon salt 

 * 3 cups sugar 

 * 7 large eggs, at room temperature 30 minutes 

 * 2 teaspoons vanilla 

 * 1 cup heavy cream 

 * Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity) 

Pound Cake INSTRUCTIONS 

Put oven rack in middle position, but do not preheat oven. 

Generously butter pan and dust with flour, knocking out excess flour. 

Sift together sifted flour (3 cups) and salt into a bowl. 

Repeat sifting into another bowl (flour will have been sifted 3 times total). 

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. 

Add eggs 1 at a time, beating well after each addition, then beat in vanilla. 

Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. 

Batter will become creamier and satiny. 

 Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. 

Place pan in (cold) oven and turn oven temperature to 350°F. 

Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. 

Cool cake in pan on a rack 30 minutes. 

Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

 The pound cake recipe is ready to serve...! Enjoy it ! fast-pound-cake.

Elvis Presley's Favorite Pound Cake Video:

Favorite Pound Cake Recipes

Favorite Pound Cake Recipes

Classic, Fruity, and Boozy Twists

Pound cake is one of those timeless desserts that never goes out of style. Its dense, buttery crumb, golden crust, and versatility make it perfect for dessert tables, brunches, or simple coffee-time indulgences. Whether you like it classic, fruity, spiced, or boozy, there’s a pound cake recipe here for every taste.

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1. Classic Bundt Pound Cake

Why it’s a favorite: Rich, buttery, and simple, the classic Bundt pound cake is perfect for beginners and experienced bakers alike. Top it with a light glaze or dust with powdered sugar.

Key Features:

• Moist, tender crumb

• Golden crust

• Optional vanilla glaze

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2. Lemon Pound Cake with Equal

Why it’s a favorite: Bright, zesty lemon flavor meets a lighter sweetener. Perfect for afternoon tea or summer brunch.

Key Features:

• Sweetened with Equal (or another sugar substitute)

• Tangy key lime or lemon zest

• Optional citrus glaze

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3. Cinnamon Pound Cake

Why it’s a favorite: A warm, cozy twist on classic pound cake with cinnamon sugar swirls or a streusel topping.

Key Features:

• Swirls of cinnamon sugar

• Moist, buttery crumb

• Optional cream cheese glaze

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4. Apricot Brandy Pound Cake

Why it’s a favorite: This cake brings a sophisticated fruity flavor with a splash of brandy, perfect for holidays or gifting.

Key Features:

• Sweet apricot preserves

• Splash of brandy for aroma

• Optional apricot glaze

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5. Rum Pound Cake

Why it’s a favorite: A boozy classic with moist, tender crumb and rich rum flavor—ideal for adult gatherings or festive desserts.

Key Features:

• Dark rum in batter and optional glaze

• Dense, buttery texture

• Optional nuts or dried fruits

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6. Mango Key Lime Pound Cake with Equal

Why it’s a favorite: Tropical, tangy, and lightly sweetened, this cake is perfect for summer brunches or tropical-themed parties.

Key Features:

• Fresh mango puree and key lime zest

• Sweetened with Equal for lower-calorie dessert

• Optional mango-lime glaze

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7. Fast Pound Cake (Quick & Easy)

Why it’s a favorite: For when you want a homemade cake in under an hour, this recipe delivers buttery, moist results with minimal effort.

Key Features:

• Ready in 10 minutes prep time

• Simple pantry ingredients

• Optional glaze for finishing

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Tips for All Pound Cakes

• Room-temperature ingredients for smooth batter

• Do not overmix once flour is added

• Tent with foil if the top browns too quickly

• Use Bundt or loaf pans for classic shapes and even baking

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Serving Ideas

• Dust with powdered sugar or glaze

• Serve with fresh fruit or whipped cream

• Toast slices for breakfast or snack

• Pair with coffee, tea, or dessert wine

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Storage

• Room temperature: 3–5 days, covered

• Refrigerator: Up to 7 days

• Freezer: Wrap tightly; freeze slices or whole cake up to 3 months

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Final Thoughts

Pound cake is the ultimate classic dessert with endless variations. From citrus-y lemon to tropical mango, or cozy cinnamon to boozy rum, there’s a recipe for every occasion. These favorite pound cakes are easy to make, crowd-pleasing, and perfect for keeping in your baking rotation.

OTHER RECIPES

INGREDIENTS

• 1 pound (3 1/4 cups) all-purpose flour
• 1 tablespoon coarse salt
• 4 sticks softened unsalted butter, plus more for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 9 large, room-temperature eggs

DIRECTIONS

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. 

Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. 

Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. 

Divide batter between pans. 

Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. 

Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Let's enjoy it!

VIDEO:

MANGO KEY LIME POUND CAKE WITH EQUAL

MANGO KEY LIME POUND CAKE WITH EQUAL

Tropical, Tangy & Lightly Sweetened

If you love pound cake with a tropical twist, this Mango Key Lime Pound Cake with Equal is your new go-to dessert. Bursting with fresh mango flavor and tangy key lime zest, it’s lightly sweetened with Equal, making it a lower-calorie alternative to traditional pound cakes—without compromising on richness or moistness.

Perfect for summer brunches, afternoon tea, or festive gatherings, this cake is bright, zesty, and beautifully golden.

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Why You’ll Love This Cake

• Tropical mango flavor paired with tart key lime

• Sweetened with Equal for a lighter dessert

• Moist, tender, and buttery crumb

• Perfect for Bundt pans, loaf pans, or sheet cakes

• Easy for home bakers of all skill levels

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Ingredients

Cake

• 2 cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup Equal granulated sweetener (or equivalent to 1 cup sugar)

• 3 large eggs, room temperature

• ½ cup milk

• ½ cup pureed mango (fresh or frozen, thawed)

• 2 tbsp key lime juice

• 1 tsp key lime zest

• 1 tsp vanilla extract

Mango Lime Glaze (Optional)

• ¼ cup Equal powdered sweetener

• 2 tbsp key lime juice

• 2 tbsp mango puree

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How to Make Mango Key Lime Pound Cake with Equal

1. Prep Oven & Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or 10-cup Bundt pan.

2. Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

3. Cream Butter & Equal

In a large bowl, cream butter and Equal granulated sweetener until light and fluffy (about 3–4 minutes).

4. Add Eggs & Flavorings

Beat in eggs one at a time, then add vanilla, key lime juice, zest, and mango puree. Mix until smooth.

5. Combine Wet & Dry

Alternate adding flour mixture and milk, beginning and ending with flour. Mix gently until combined.

6. Bake the Cake

Pour batter into prepared pan. Bake 50–60 minutes (loaf) or 70–80 minutes (Bundt) until a toothpick inserted comes out clean.

7. Cool & Glaze

Cool in pan 10–15 minutes, then transfer to a wire rack. For optional glaze, whisk Equal powdered sweetener, mango puree, and key lime juice, then drizzle over the cooled cake.

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Expert Tips

• Use room-temperature ingredients for smooth batter.

• Do not overmix after adding flour—this keeps the cake tender.

• Tent loosely with foil if top browns too quickly.

• For extra citrus punch, add ½ tsp key lime extract.

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Serving Suggestions

• Slice and serve with fresh mango slices or whipped cream

• Pair with iced tea or tropical cocktails

• Perfect for summer gatherings, brunches, or dessert tables

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Storage

• Room temperature: 3–4 days, covered

• Refrigerator: Up to 7 days, tightly wrapped

• Freezer: Wrap tightly; freeze slices or whole cake up to 3 months

---

Variations

• Mango Coconut Pound Cake: Add ½ cup shredded coconut to the batter

• Tropical Fruit Pound Cake: Fold in ½ cup diced pineapple or papaya

• Mini Bundt Cakes: Reduce baking time to 25–30 minutes for individual cakes

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FAQs

Can I replace Equal with another sugar substitute?
Yes—Splenda, Stevia blends, or Monk fruit sweeteners work in a 1:1 ratio.

Can I use frozen mango?
Yes, just thaw and puree completely before adding to the batter.

Can this be made in a loaf pan?
Absolutely. Bake at 350°F for 50–60 minutes, checking doneness with a toothpick.

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Final Thoughts

This Mango Key Lime Pound Cake with Equal combines tropical fruit, citrus zest, and buttery pound cake into a lightly sweetened, tender dessert that’s perfect for summer entertaining, brunch, or afternoon tea. Its bright flavors, moist texture, and lower-calorie sweetener make it a delightful twist on classic pound cake that everyone will love.

OTHER RECIPES

POUND CAKE RECIPE INGREDIENTS

• 1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

• 1 package (8 oz.) reduced fat cream cheese, softened
• 1-1/4 cups frozen light whipped topping, thawed
• 1/2 cup Equal® Spoonful*
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon vanilla

POUND CAKE RECIPE INSTRUCTIONS
First of all beat cream cheese until smooth. 

Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.
And then cut pound cake horizontally into 3 slices. 

Place bottom layer of cake on serving plate. 

Spread with 1/4 cup of the cream mixture. 

Next is to top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. 

Repeat layers twice. Refrigerate 2 to 3 hours before serving.
The pound cake recipe is ready to serve 8 persons. Enjoy it !
lemon-pound-cake-with-equal.

VIDEO:

RUM POUND CAKE

RUM POUND CAKE RECIPE

Moist, Buttery & Boozy Perfection

There’s nothing quite like the rich aroma of rum-infused pound cake wafting from the oven. This Rum Pound Cake is tender, buttery, and subtly boozy, making it a showstopper for holidays, brunches, or festive gatherings. A classic Bundt-style cake gets a flavorful twist with rum, giving every slice a moist, slightly spiked finish that pairs beautifully with coffee, whipped cream, or fruit.

Whether you’re a seasoned baker or a beginner, this recipe is easy to follow, foolproof, and endlessly satisfying.

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Why You’ll Love This Rum Pound Cake

• Moist, dense crumb with tender slices

• Rich buttery flavor complemented by aromatic rum

• Elegant Bundt cake presentation

• Perfect for gifting, holiday tables, or special desserts

• Customizable with glazes, nuts, or dried fruit

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Ingredients

Cake

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup (2 sticks) unsalted butter, softened

• 2½ cups granulated sugar

• 6 large eggs, room temperature

• ½ cup whole milk

• 1 tsp vanilla extract

• ¼ cup dark rum

• Optional: ½ cup chopped pecans or raisins

Rum Glaze (Optional)

• ½ cup powdered sugar

• 2–3 tbsp dark rum

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How to Make Rum Pound Cake

1. Prep the Pan & Oven

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, cream butter and sugar until light and fluffy (4–5 minutes).

4. Add Eggs & Flavorings

Beat in eggs one at a time, then add vanilla and dark rum. Mix until smooth.

5. Combine Wet & Dry Ingredients

Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined. If desired, fold in pecans or raisins.

6. Bake

Pour batter into prepared Bundt pan. Bake 75–85 minutes, until a toothpick inserted comes out clean.

7. Cool & Glaze

Cool in pan for 15 minutes, then invert onto a wire rack. For glaze, whisk powdered sugar and rum, then drizzle over cooled cake.

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Tips for Perfect Rum Pound Cake

• Use room-temperature ingredients for smooth batter and even rise.

• Do not overmix after adding flour to keep crumb tender.

• Tent cake with foil if it browns too fast.

• For easy release, brush pan with butter and dust with flour.

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Variations

• Coconut Rum Pound Cake: Fold in ½ cup shredded coconut.

• Rum Raisin Pound Cake: Soak raisins in rum for 15 minutes before adding.

• Chocolate Rum Cake: Swirl in ½ cup melted chocolate for a boozy chocolate twist.

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Serving Suggestions

• Serve slices with whipped cream or ice cream

• Pair with coffee, tea, or a glass of rum for extra indulgence

• Perfect for holiday brunch or dessert tables

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Storage

• Room temperature: 4–5 days, covered

• Refrigerator: Up to 7 days, wrapped tightly

• Freezer: Wrap tightly; freeze up to 3 months

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FAQs

Can I substitute rum with another liquor?
Yes—brandy or bourbon works beautifully, giving a slightly different flavor profile.

Can I make this in a loaf pan?
Yes. Bake at 350°F for 60–70 minutes, checking doneness with a toothpick.

Is this cake boozy?
It has a subtle rum flavor; adding glaze increases the rum taste.

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Final Thoughts

This Rum Pound Cake is a classic dessert with a luxurious boozy twist. Moist, tender, and bursting with rum flavor, it’s perfect for holidays, celebrations, or a simple indulgent treat at home. With easy preparation and endless variations, it’s a recipe you’ll come back to again and again.

OTHER RECIPES

.... a nice pound cake recipe to try ! A great one !

POUND CAKE RECIPE INGREDIENTS

• 4 cups cake flour
• 1/2 tsp. baking powder
• 1 lb butter
• 2 2/3 cups sugar
• 10 eggs
• 1 tsp vanilla
• 1 tablespoon dark rum

POUND CAKE RECIPE INSTRUCTIONS
Preheat oven to 350°F.

First of all grease and flour lightly a 10 inch tube or Bundt pan. And then mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
Next in the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.
And then Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.
Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.
Transfer batter to pan; level off with spatula and bake for 55 minutes at 350°F or until cake tests done.
Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. 

The cake will be good, but not nearly as tender as it would be if the cake flour was used. 

The pound cake recipe is ready...enjoy the cake ! Delicious !

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