Description

Craving a rich, fall-inspired dessert that’s perfect for sharing? What if you could bake a tender, flavorful pound cake with sweet potatoes and a tangy orange glaze in just 75 minutes? Sweet Potato Pound Cake is your answer—a cherished recipe with 16 reviews, ideal for holiday gatherings, potlucks, or cozy family desserts

Ingredients

Here’s the lineup for 16 servings (slices from a 10-inch tube pan). Each ingredient plays a key role, with swaps for flexibility.

Cake

Butter (1 cup, softened): Adds rich flavor and tender texture. Sub: Vegan butter or 3/4 cup coconut oil + 1/4 cup applesauce for lower fat.
Sugar (2 cups): Sweetens and enhances moisture. Sub: 1-1/2 cups coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
Large eggs (4, room temperature): Provide structure and richness. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
Vanilla extract (1 teaspoon): Adds warmth and depth. Sub: Almond extract or omit.
All-purpose flour (3 cups): Provides structure for dense cake. Sub: Gluten-free flour blend or 1-1/2 cups whole wheat + 1-1/2 cups all-purpose.
Baking powder (2 teaspoons): Helps lift heavy batter. Sub: No substitute; critical for leavening.
Ground cinnamon (1 teaspoon): Adds warm, spiced flavor. Sub: Pumpkin pie spice.
Baking soda (1/2 teaspoon): Boosts rise with sweet potatoes’ acidity. Sub: No substitute; critical for texture.
Salt (1/4 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
Ground nutmeg (1/4 teaspoon): Adds nutty warmth. Sub: Allspice or ginger.
Mashed sweet potatoes (2 cups, cold): Provide moisture and natural sweetness. Sub: Canned pumpkin puree or mashed butternut squash (drain well).

Glaze

Confectioners’ sugar (1 cup): Creates a smooth, sweet glaze. Sub: Maple sugar or omit for no glaze.
Grated orange zest (1 teaspoon): Adds bright, citrusy flavor. Sub: Lemon zest or omit.
Orange juice (3-5 teaspoons): Thins glaze to drizzle. Sub: Lemon juice or milk (dairy or plant-based).

These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.

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Instructions

Ready to start? You’ll need a 10-inch fluted tube pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.

Preheat oven and prep pan: Preheat to 350°F (177°C). Grease and flour a 10-inch fluted tube pan (Bundt pan) thoroughly. Tip: Use a pastry brush to grease flutes; dust with flour to prevent sticking.
Cream wet ingredients: In a large bowl, beat 1 cup softened butter and 2 cups sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Tip: Room-temperature butter and eggs ensure a smooth batter.
Combine dry ingredients: In a medium bowl, whisk 3 cups flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Tip: Sift if flour is clumpy for a lighter texture.
Mix batter: Add dry ingredients to the wet mixture alternately with 2 cups cold mashed sweet potatoes (start and end with dry, about three additions of dry and two of sweet potatoes). Beat until just combined (batter will be thick). Tip: Don’t overmix to keep cake tender; use cold sweet potatoes to avoid a gummy texture.
Bake: Transfer batter to the prepared pan, spreading evenly. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 50 minutes; cover with foil if browning too quickly.
Cool: Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely (about 1 hour). Tip: Tap pan gently to release cake; ensure it’s fully cooled before glazing.
Make glaze: In a small bowl, mix 1 cup confectioners’ sugar, 1 teaspoon orange zest, and 3-5 teaspoons orange juice until a drizzling consistency is reached. Drizzle over cooled cake. Tip: Adjust juice for desired thickness; let glaze set for 10 minutes.
Serve: Slice into 16 pieces and serve. Tip: Serve at room temperature for clean cuts or slightly warmed for extra coziness.