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Home » Recipes » Desserts

Modified: Apr 22, 2025 · Published: Dec 6, 2024 by LaKita · This post may contain affiliate links.

Sweet Potato Pound Cake

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Overhead view of whole finished cake on white serving plate.
Close up front view of finished pound cake on serving plate.
Overhead view of slice of pound cake on white plate with the rest of the cake in the background.
Close up view of slice of pound cake on white plate with fork in it.
Two photos of finished pound cake on white plate on pin with text overlay.
Close up view of whole pound cake on serving plate on pin with text overlay.
Four process photos to make pound cake on pin with text overlay.
Overhead view of whole finished cake on white serving plate.

This Sweet Potato Pound Cake puts a new spin on traditional pound cake. It's a deliciously dense cake, with warm spices, and tastes similar to sweet potato pie.

If you're craving more sweet potato recipes, then try making an Easy Sweet Potato Pie, Sweet Potato Casserole, and Sweet Potato Cornbread. 

Close up front view of finished pound cake on white plate on black tile surface.

I have found myself craving sweet potatoes lately!

Right now I have an entire produce drawer in my refrigerator dedicated solely to sweet potatoes. In the past two weeks, I've had/made roasted sweet potato (my new favorite thing), mashed sweet potato, sweet potato biscuits, and muffins. I believe if you're craving something, then it could be that your body needs nutrients from that food. So my body must really need loads of vitamin A and vitamin C.

It's also perfect because sweet potato peak season is from October through December and they are seen in abundance in free-standing bins at the grocery store. At any rate, I will continue to enjoy the delicious sweet potato and try not to burn you out on it in the process.

Let's get started!

Sweet Potato Pound Cake Ingredients

Overhead view of ingredients needed to make pound cake in separate bowls.
  1. Butter - Use salted or unsalted butter in your favorite brand. Allow the butter to come to room temperature before using it to make it easier to mix with the other cake ingredients.
  2. Granulated Sugar - Granulated or cane sugar adds sweetness to the pound cake. For this recipe, you will need two cups of sugar. Light brown sugar could be used as a substitute. 
  3. Sweet Potatoes - Select fresh sweet potatoes that are about the same size to make the sweet potato puree. They can be found in the produce section of the grocery store and may also be referred to as Mississippi red sweet potatoes or yams. The recipe can also be made with Japanese or white sweet potatoes.
  4. Eggs - This cake requires four large eggs. Try to remove the eggs before using them and allow them to come to room temperature.
  5. All-Purpose Flour - Check to make sure it’s plain all-purpose flour with nothing added to it. You may whisk or sift it before using it to remove any large lumps. Cake flour could be used as a substitute. 
  6. Salt - Helps to balance the ingredient flavors of the cake. I prefer to use kosher salt for baking. 
  7. Baking Powder - This ingredient will help to give the cake a great texture and a tender crumb. 
  8. Baking Soda - Be sure to check the date of the package before adding it to the pound cake to make sure that it hasn't expired. Expired baking soda will prevent the cake from rising properly.
  9. Ground Nutmeg - This spice adds a slightly sweet and nutty flavor. 
  10. Ground Cinnamon - Make sure it's pure ground cinnamon without any additional ingredients added to it. Adds a warm spice flavor to the sweet potato pound cake recipe. 
  11. Vanilla Extract - Be sure to use pure vanilla extract and not imitation for best results. Gives the cake a hint of vanilla flavor. 
  12. Lemon Extract - Helps to add a little lemon flavor to brighten up the sweet potato flavor. 

See the recipe card below for exact ingredient quantities and detailed instructions.

How to Make Sweet Potato Cake 

Begin the cake recipe by preheating the oven to 325 degrees F. Grease and lightly flour a bundt pan/tube pan and set it aside. In a small bowl whisk together the all-purpose flour, salt, baking powder, baking soda, ground nutmeg, and ground cinnamon. 

Using a hand mixer on medium speed and a large bowl or a stand mixer, cream together the butter and granulated sugar.

Overhead view of butter and sugar combined in stand mixer bowl.

Add the mashed sweet potato to the bowl of a stand mixer and mix until the batter is light and fluffy. Add the eggs one at a time, mixing well after each one.

Mashed sweet potato added to the other cake ingredients in the stand mixer bowl.

Slowly add dry ingredients until well combined and then add the vanilla and lemon extracts.

Dry ingredients added to the other cake ingredients in the stand mixer bowl.

Pour the sweet potato pound cake batter into the prepared bundt pan and bake at 325 degrees F. for 1 hour and 10 minutes or until the cake is golden brown and a cake tester comes out clean.

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Cake mixture added to the prepared bundt pan on black tile surface.

Once the cake is finished, carefully remove it from the oven and allow the cake to sit in the pan on a wire rack for at least 10 minutes. Invert the cake on a serving plate before removing it from the pan.

Overhead view of baked pound cake still in cake pan on black tile surface.

Allow the cake time to cool completely before slicing to serve with a scoop of vanilla ice cream. 

Overhead view of baked cake removed from cake pan and on serving plate.

For a light glaze on the top of the cooled cake, mix 1 cup of powdered sugar with 3 Tablespoons of orange juice or lemon juice, and drizzle on top of the cake. Enjoy!

Slice of cake on white plate by a fork with the rest of the cake in the background.

Recipe Tips and Tricks 

  • Take your time preparing the cake pan to prevent your cake from sticking to the pan. Use shortening and lightly flour before adding the cake batter or use baking spray.
  • Try to use room temperature ingredients for easier mixing and a smooth batter that will help you to have a light, tender, and fluffy cake.
  • While mixing be sure to scrape the sides of the bowl to make sure the cake is fully combined.
  • After adding the cake batter to the cake pan, lightly tap the bottom of the pan on the kitchen counter to remove any air bubbles.
  • Be sure to check the pound cake while baking to make sure that it doesn't overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or wet cake mix, then it’s time to pull it from the oven.

Storage Tips 

Storage. Store any leftover cake at room temperature in an airtight container or cake storage for 4 to 5 days. Slice and serve as normal. If you prefer to store it in the refrigerator in an airtight container or plastic wrap, then it will last a few days longer. 

Reheating. If you're storing the pound cake in the refrigerator, then allow it to come to room temperature or slightly reheat it before serving. You can heat it in the microwave for a few seconds. 

Freezing. This cake can be made in advance and stored in the freezer for up to 30 days. Allow the baked cake to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil before storing it in the freezer. 

Once you're ready to serve, simply remove the pound cake from the freezer the night before and allow it to thaw in the fridge overnight before serving it the next day. Once the cake has fully thawed you may store it at room temperature.

Close up view of single slice of cake on white plate with fork in it.

Want More Easy Pound Cake Recipes? Try These:

  • Chocolate Sour Cream Pound Cake
  • 7Up Pound Cake
  • Homemade Sour Cream Pound Cake
  • SunDrop Pound Cake Recipe
  • Greek Yogurt Pound Cake 
  • Pound Cake Trifle with Berries  
  • Eggnog Pound Cake 
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Have any comments, questions, or other delicious ideas and ways to enjoy this Sweet Potato Pound Cake? Please share them in the comments below!

📖 Recipe

Overhead view of whole finished cake on white serving plate.

Sweet Potato Pound Cake

LaKita Anderson
This Sweet Potato Pound Cake puts a new spin on traditional pound cake. It's a deliciously dense cake with warm spices.
4.84 from 6 votes
Print Recipe Pin Recipe

Video

Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Resting Time 10 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 321 kcal

Equipment

  • 1 Tube or Bundt Pan
  • 1 stand mixer or hand mixer

Ingredients
  

  • 4 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 2 ½ cups cooked and mashed sweet potato
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon extract

Instructions
 

  • Clean 2 to 3 large sweet potatoes, peel off the skin, and cut them into large chunks. Place in a large pot and cover with water. Bring the sweet potatoes to a boil over high heat and allow them to cook until fork-tender, about 10 minutes. 
  • Drain all of the water off the sweet potatoes and use a potato masher to mash the sweet potatoes in the same pot.
  • Preheat the oven to 325 degrees F. Grease and lightly flour a bundt pan/tube pan and set it aside.
  • In a small bowl whisk together the 3 cups all-purpose flour, ½ teaspoon salt, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground nutmeg, and 1 teaspoon ground cinnamon. 
  • Using a hand mixer on medium speed and a large bowl or a stand mixer, cream together the 1 cup butter and 2 cups granulated sugar.
  • Add the 2 ½ cups mashed sweet potato to the bowl of a stand mixer and mix until the batter is light and fluffy. Add the 4 large eggs one at a time, mixing well after each one.
  • Slowly add dry ingredients until well combined and then add the 1 teaspoon vanilla extract and ½ teaspoon lemon extract.
  • Pour the sweet potato pound cake batter into the prepared bundt pan and bake at 325 degrees F. for 1 hour and 10 minutes or until the cake is golden brown and a cake tester comes out clean.
  • Once the cake is finished, carefully remove it from the oven and allow the cake to sit in the pan on a wire rack for at least 10 minutes. Invert the cake on a serving plate before removing it from the pan. Allow the cake time to cool completely before slicing to serve. 
  • For a light glaze on the top of the cooled cake, mix 1 cup of powdered sugar with 3 Tablespoons of orange juice or lemon juice, and drizzle on top of the cake. Enjoy!

Notes

  • Take your time preparing the cake pan to prevent your cake from sticking to the pan. Use shortening and lightly flour before adding the cake batter or use baking spray.
  • Try to use room temperature ingredients for easier mixing and a smooth batter that will help you to have a light, tender, and fluffy cake.
  • While mixing be sure to scrape the sides of the bowl to make sure the cake is fully combined.
  • After adding the cake batter to the cake pan, lightly tap the bottom of the pan on the kitchen counter to remove any air bubbles.
  • Be sure to check the pound cake while baking to make sure that it doesn't overbake. Place a cake tester (toothpick) into the cake and once it comes out with little to no crumbs or wet cake mix, then it’s time to pull it from the oven.
Calories: 321kcalCarbohydrates: 47gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 77mgSodium: 263mgPotassium: 168mgFiber: 1gSugar: 26gVitamin A: 3371IUVitamin C: 1mgCalcium: 44mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword sweet potato pound cake
Tried This Recipe?Leave a comment below or tag @simplylakita on social!

Original post date 11/02/2015. Updated 12/06/2024.

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Comments

    4.84 from 6 votes (5 ratings without comment)

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    Recipe Rating




  1. Boot says

    December 22, 2023 at 9:37 pm

    5 stars
    Very easy and simply delicious.

    Reply
    • LaKita says

      December 23, 2023 at 12:04 pm

      Thank you so much 🙂

      Reply
  2. Healthtipsing says

    March 08, 2020 at 10:23 pm

    Based on the other reviews, I have to try this again. I found it wayyy too sweet with 2 full cups of sugar. I'll reduce that considerably next time! I expect I'll get a 5-star cake then.

    Reply
    • LaKita says

      March 09, 2020 at 12:12 am

      Yes, please feel free to reduce the amount of sugar as the sweetness of sweet potatoes varies greatly. Use what you feel is best and I want you to have a 5-star cake next time!!

      Reply
  3. Felicita says

    November 16, 2017 at 4:10 pm

    Sweet potatoes are my comfort food! I know this pound cake tastes amazing and perfect with a cup of coffee. Can't wait to try this!

    Reply
    • LaKita says

      November 19, 2017 at 9:06 pm

      Thank you and I agree this would be so good with a cup of coffee 🙂

      Reply
  4. Kenya Rae says

    November 15, 2017 at 9:52 am

    If it has sweet potatoes I love it! simple as that! I may try this for Thanksgiving!

    Reply
    • LaKita says

      November 16, 2017 at 1:24 pm

      I agree...anything with sweet potato is perfect for this time of the year.

      Reply
  5. Summer Len Davis says

    November 10, 2017 at 1:15 pm

    I've never heard of sweet potato poundcake, but now I want it to materialize on my table so I can eat it right up. I'm saving to make this THIS WEEK.

    Reply
    • LaKita says

      November 13, 2017 at 2:52 pm

      Thank you! This is a really good recipe to give a try 🙂

      Reply
  6. Akaleistar says

    November 04, 2015 at 9:22 pm

    I've never had sweet potato pound cake, but this looks so good 🙂

    Reply
    • admin says

      November 05, 2015 at 10:13 am

      It was my first time having it as well and it turned out pretty good.

      Reply
  7. Tamara says

    November 04, 2015 at 4:48 pm

    Yes, sweet potatoes do speak fall to me. And they're such vitamin powerhouses! I remember learning that when my daughter was a baby and was starting on foods.
    And THIS looks so good, and with a glaze!

    Reply
    • admin says

      November 05, 2015 at 10:12 am

      Thank you and I love a good glaze 🙂

      Reply
      • Adrianne Furlough says

        November 08, 2020 at 1:03 pm

        I made this sweet potato pound cake this weekend, it turned out awesome, never heard nor had it before, but I'll be making this cake again for Thanksgiving!

        Reply
        • LaKita says

          November 12, 2020 at 12:13 pm

          Hi Adrianne! So happy to hear that you enjoyed the recipe. It will be perfect to share on Thanksgiving.

          Reply
Head shot bio photo of LaKita in an orange shirt.

Hi, I'm LaKita. I'm a Lifelong home cook and self-taught baker. I've been sharing modern comfort food through food blogging, recipe development, and photography since 2013.

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