Skip to main content
logo
Food Advertising by

Pomelo Pound Cake ~ 柚子 蛋糕


Someone posted a Pomelo cake recipe on FB recently which prompted me to give it a try.   Since pomeloes are also  citrus fruits, I adapted the recipe from my Orange Cupcake post, 'here'  and the result was a moist, not too sweet delicious pound cake which tasted much better the next day!




Recipe for Pomelo Pound Cake ~ 柚子 蛋糕 
    Ingredients
  • 250 gm butter
  • 250 gm self-raising flour
  • 179 gm caster sugar
  • 4 eggs
  • 2 tsp pomelo zest (add more if you wish)
  • 85 ml blended pomelo juice
  • a pinch of salt
Method
  1. Sift the self-raising flour with the salt, keep aside.
  2. Beat butter, pomelo zest and sugar till light and fluffy.
  3. Add in eggs one at a time, mix well.
  4. Fold in the sifted flour alternating with the pomelo juice till well incorporated.
  5. Pour the  batter into a prepared loaf pan.  Lightly tap the pan on the worktop a few times to expel any air pockets.
  6. Bake in a preheated oven @ 180 deg.C for 45 mins.  Test with a skewer till it comes out clean.
  7. Remove from oven and let cool in the pan for about 10 mins., after which, lift the cake onto a wire rack to cool completely.



Comments

  1. Its been a long, long time since I last ate citrus butter cake. Once I eat, not easy to stop.
    http://chingchailah.blogspot.com/

    ReplyDelete
    Replies
    1. Perhaps you should try to bake one then :)

      Delete
  2. This pomelo cake sound so yummy. Perfect to go with a cup of pomelo tea :)

    ReplyDelete
    Replies
    1. Pomelo tea? Never heard of it before. If it's available, then it'll be a great combination!

      Delete
  3. Hi Cheah,

    You are very creative using pomelo in your baking. This cake looks lovely.

    Zoe

    ReplyDelete
    Replies
    1. Thank you, got the idea from a post in FB!

      Delete
  4. I love the texture of this pound cake...so smooth and light!

    ReplyDelete
  5. Looks so delicious! I love such nice pound cakes :)

    ReplyDelete
  6. Looks moist and delicious! I love citrus flavor!

    ReplyDelete
    Replies
    1. Yes, I love citrus flavoured cakes too!

      Delete
  7. Cheah, this is the first time that I see pomelo used for a cake. It looks good and I won't mind trying if I have pomelo at hand.

    ReplyDelete
    Replies
    1. When you do have a pomelo next, do give it a try!

      Delete
  8. You are amazing. I have never seen anyone use pomelo in a cake! ❤ ❤

    ReplyDelete
  9. Hi Cheah,
    This Pomelo pound cake sound interesting.
    Does the cake gives pomelo aroma? I would like to bake this soon.
    I have some home growth pomelo by my fil.
    If I bake this I will send some over :D
    mui

    ReplyDelete
    Replies
    1. Thank you. There's not much pomelo aroma, perhaps more zest will do the trick!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.



Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…