Buttery and Tender Ube Pound Cake
A buttery and tender ube pound cake flavored with ube extract and ube halaya.
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¼ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 4 eggs (room temperature)
- ½ cup sour cream (room temperature)
- 1 tbsp vanilla extract
- ½ tsp ube extract
- ⅓ cup ube halaya (room temperature)
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees C).
- 2
Grease a loaf pan with butter or oil. Set aside.
- 3
Combine flour, baking powder, and salt in a bowl. Mix and set aside.
- 4
Add butter to a large bowl and whisk with a stand mixer or hand mixer until fluffy.
- 5
Add sugar and mix until light and fluffy.
- 6
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.
- 7
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.
- 8
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.
- 9
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.
- 10
Bake for 65-70 minutes until a toothpick comes out clean. It should be nice golden brown all over.
- 11
Let it rest for 10 minutes before removing from the loaf pan.