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.

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

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

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.

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.

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

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

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.

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:

POUND CAKE RECIPES