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Overhead view of whole finished cake on white serving plate.
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4.86 from 7 votes

Sweet Potato Pound Cake Recipe

Moist sweet potato pound cake made from scratch with warm spices and a bright orange glaze. A tender bundt cake that tastes like sweet potato pie. Bake it today!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Resting Time10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: old fashioned sweet potato pound cake, sweet potato bundt cake, sweet potato cake recipe, sweet potato pound cake, sweet potato pound cake recipe
Servings: 16
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.
    Butter and sugar combined in stand mixer bowl.
  • 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.
    Overhead view of wet cake ingredients added to butter sugar mixture in stand mixer bowl.
  • Slowly add dry ingredients until well combined and then add the 1 teaspoon vanilla extract and ½ teaspoon lemon extract.
    Flour mixture 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.
    Cake batter added to prepared bundt pan.
  • 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. 
    Baked cake still in pan.
  • 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!
    Overhead view of whole finished cake on white serving plate.

Video

Nutrition

Calories: 321kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 263mg | Potassium: 168mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3371IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
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