Home » Blog » Recipes » Small Batch Kalamansi Pound Cake
This Small Batch Kalamansi Pound Cake is still traditional in proportions, just not the whole pound. Call it a half pounder. It’s a cake with a tight crumb, yet moist and keeps on the counter for a few days.
I used to make Pound Cake all the time to bring to the office. It carries well and there is no need to put it in the fridge. It’s the perfect cake to have on hand for when you get a craving for a little something something, without going all the way to a coffee shop.
The batter is lightly flavored with Kalamansi juice and so is the glaze. It’s so easy to put together and gets better the longer it sits on the counter. Let’s go and make it!
This is a small batch recipe so it makes one small loaf. Here is what you will need for the batter.
For the glaze you will need the following:
Equipment wise you will need a 6×3 Inch Small Loaf Tin and a hand or stand mixer. Actually even just using a standard whisk and wooden spoon will do for this recipe.
Pre-Heat the oven to 350F and spray and line the loaf tin with parchment paper.
First mix together the flour, baking powder and salt in a small bowl. Set that to the side. In another small bowl combine the milk, kalamansi juice and vanilla essence. Note it will start to curdle because of the milk and kalamansi juice sitting together. Don’t worry! It will come back together in the batter.
Next cream together the sugar and butter until light in color and fluffy. Add the eggs after incorporating one at a time. Scrape down the bowl and whisk in the milk mixture and mix until there are no lumps. Finally add in the flour mixture and fold in lightly until you don’t see any more flour.
Pour the batter into the prepared loaf tin and bake for 45-50 minutes. To check if the loaf is fully baked stick a long skewer down the middle. If there is still uncooked batter on the stick when you pull it out, keep baking in 5 minute increments until the skewer is nice and clean when you check it.
Take the loaf out of the oven and leave to cool in the tin for 10 minutes and then unmold and cool on a wire rack fully.
Just before serving the cake make the glaze by mixing the powdered sugar, milk and kalamansi juice together. It should be slightly runny as it’s just going to be a light glaze.
Place a plate under the wire rack and pour the glaze all over the Kalamansi Pound Cake.
Leave to sit for about 10 minutes for the glaze to harden a little and slice and serve with some tea.
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This is recipes very nice n delicious
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