Sweet Potato Pound Cake

This sweet potato pound cake, baked in a Bundt pan, is topped with an easy, pretty citrus glaze and perfect for feeding a large holiday party crowd.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 409 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 4 large eggs
• 1 cup sifted confectioners' sugar
• 2 tablespoons grated orange zest
• 2 cups cooked and mashed sweet potatoes
• 5 teaspoons orange juice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.

Step 2

Make cake: Cream sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in mashed sweet potatoes and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Sift together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a separate bowl; beat into potato mixture on low speed until combined. Pour batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour and 20 minutes. Cool cake for 20 minutes in the pan, then invert onto a serving plate.

Step 4

Make glaze: Stir together confectioners' sugar with 3 to 5 teaspoons orange juice in a small bowl until a drizzling consistency is reached.

Step 5

Spoon glaze over warm cake and sprinkle with orange zest.