Mango Buttermilk Pound Cake Recipe

Name: Mango Buttermilk Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 teaspoon Ground Ginger; 1 Tablespoon Lime Zest; 1 cup Vanilla Or Plain Sugar; 1/2 cups Unsalted Butter; 2 whole Eggs; 1 teaspoon Vanilla Extract; 6 tablespoons, 2 teaspoons, 4-5/8 pinches Buttermilk; 1/3 cups Mango Pulp; 1 cup Mango Pulp; 3 Tablespoons Powdered Sugar; 3 Tablespoons Cream

Servings: persons

1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 teaspoon Ground Ginger
1 Tablespoon Lime Zest
1 cup Vanilla Or Plain Sugar
1/2 cups Unsalted Butter
2 whole Eggs
1 teaspoon Vanilla Extract
6 tablespoons, 2 teaspoons, 4-5/8 pinches Buttermilk
1/3 cups Mango Pulp
1 cup Mango Pulp
3 Tablespoons Powdered Sugar
3 Tablespoons Cream

1
Grease and flour the sides of a 6 cup bundt pan. Preheat the oven to 170C.
2
Sift the flour together with the baking powder, baking soda, salt and ground ginger. Set aside.
3
Mix together the lime zest with sugar and blend it with your fingertips till the sugar becomes moist and fragrant. Then cream the butter and lime sugar together. Beat in eggs one at a time, followed by the vanilla extract.
4
Into the creamed mixture, with the beater on low, add the flour mixture and the buttermilk alternately in three lots. Then blend in the 1/3 cup of mango pulp using a spatula.
5
Pour the batter into the prepared baking pan and bake for 50-60 minutes till cake is golden brown on top, and the tester comes out clean.
6
Cool the cake in the pan for 5 minutes and then keep the pan on a wire rack for another 5 minutes. Then invert the pan and remove the cake from the pan and set on a cooling rack. Let it cool completely before placing the cake on your serving platter and pouring the sauce over it.
7
For the Mango Cream Sauce-Mix together 1 cup of mango pulp, powdered sugar and cream. Use more or less cream and/or powdered sugar to make the sauce a pouring consistency. Chill the sauce and pour over the cake when the cake is cooled to room temperature.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/2 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Mango Buttermilk Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Buttermilk Pound Cake

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