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+ servings
Slices of ube pound cake on top of parchment paper.
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5 from 8 votes

Ube Pound Cake

A buttery and tender ube pound cake flavored with ube extract and ube halaya.
Prep Time15 mins
Cook Time1 hr 5 mins
Course: Dessert
Cuisine: American, Filipino
Diet: Vegetarian
Keyword: ube pound cake, ube pound cake recipe
Servings: 8 people
Calories: 443kcal
Author: Becca Du

Ingredients

Instructions

  • Preheat oven to 350 degrees F (177 degrees C).
  • Grease a loaf pan with butter or oil. Set aside.
  • Combine flour, baking powder, and salt in a bowl. Mix and set aside.
  • Add butter to a large bowl and whisk with a stand mixer or hand mixer until fluffy.
  • Add sugar and mix until light and fluffy.
  • Add eggs one at a time and mix. Make sure to scrape down the sides after you add each egg to ensure it mixes thoroughly.
  • Lastly, add the sour cream, vanilla extract, ube extract, and ube halaya. Mix until until combined (1-2 minutes). Make sure to scrape down the sides of the bowl so all of the batter is evenly mixed.
  • Add the dry ingredients from step 3 into the batter and mix until just combined. I would recommend mixing until a little bit of flour is not incorporated and finish mixing with a spatula. This reduces the likelihood of over mixing which causes a tough texture.
  • Spoon the batter into the prepared loaf pan. Wet a knife with water and pull it through the center of the batter. This will ensure the pound cake cracks down the middle of the pound cake.
  • Bake for 65-70 minutes until a toothpick comes out clean. It should be nice golden brown all over.
  • Let it rest for 10 minutes before removing from the loaf pan.

Notes

  • Why is it important to have room temperature ingredients? - It’s important ingredients are at room temperature because all these ingredients don’t want to go together. The best way to get them to mix well or emulsify is to make sure they are all at room temperature.
  • Do not over mix the batter - Every time you mix the batter, more gluten forms. Overmixing the batter will produce an excess of gluten and will cause your cake to be tough instead of tender. I play it safe by mixing the flour by hand at the end, so I reduce the likelihood of over mixing.
  • Why do you score the batter down the middle? - Your pound cake will crack as it bakes and scoring it down the middle ensures it has a nice center crack instead of it cracking in random places.
  • What if I want to reduce the amount of sugar used? - If you want to reduce the sugar content by 1/4 cup I would recommend adding an egg yolk to balance our the wet to dry ingredients.

Nutrition

Calories: 443kcal | Carbohydrates: 43g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 139mg | Potassium: 130mg | Fiber: 1g | Sugar: 26g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg