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Mango Pound Cake

This is definitely NOT low-Carb, but a super delicious pound cake recipe that I found. You can do the pound cake with any puree.


2 1/2 Cups Flour

1 Tablespoon Potato Starch

3/4 teaspoon Baking Soda

1/4 teaspoon Cayenne Pepper* (Optional)

1/2 Cup Mango Puree

1 Cup Sour Cream

2 Tablespoons Fresh Squeezed Orange Juice (use 1 orange for juice & zest)

1 teaspoon Vanilla

1/2 teaspoon Pure Orange Oil

1 1/2 sticks unsalted Buttter, softened

3 Cups Sugar (white)

1 teaspoon Orange Zest

5 Large Eggs

2 Large Egg Yolks

For Mango Puree:

2 Champagne Mangoes or 1 ripe Mango

Sugar, to taste

Use a food processor or Blend Tech blender (use whole juice setting). Press through fine mesh strainer over a clean bowl.


  1. Preheat oven to 350*. Grease & flour Bundt pan. Make sure all ingredients are at room temperature.

  2. In a bowl, combine flour, potato starch, salt and cayenne pepper. Whisk to combine.

3. In another bowl, combine mango puree, sour cream, orange juice, orange oil and vanilla. Whisk to combine.

4. In the bowl of a Kitchen Aid Mixer (or standing mixer) - using the paddle attachment, mix butter, sugar and orange zest on medium speed for about 3 - 4 minutes.

5. Add egg yolks and eggs one at a time making sure each egg is fully incorporated before adding the next one. Scrape sided and bottom of bowl with rubber spatula.

6. Add flour mixture (dry mixture) alternating with sour cream mixture (wet mixture) in 3 or 4 additions starting and finishing with the dry mixture. Scrape mixing bowl with rubber spatula during mixing to ensure all ingredients are fully incorporated.

7. Fill greased/floured pan with batter. Bake on middle rack for 50 - 55 minutes, or until a toothpick comes out clean.

For Mango Puree:

  1. Peel and cut mango into pieces and put in food processor or blender. Put through fine mesh strainer over a clean bowl.

We topped our cake with blackberries. You can use the extra mango puree or berries for variety.

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