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.

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

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

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.

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.

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

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

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.

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.

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 !! !

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MANGO KEY LIME POUND CAKE WITH EQUAL VIDEO :

POUND CAKE RECIPES