Sweet Potato Pound Cake

Overhead view of whole finished cake on white serving plate.

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4.84 from 6 votes

This Sweet Potato Pound Cake puts a new spin on traditional pound cake. It's a deliciously dense cake with warm spices.

Prep Time20

Cook Time1 10

Resting Time10

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: sweet potato pound cake

Servings:

Calories: 321kcal

Author: LaKita Anderson

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!

Video

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.

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