Pound Cake [The Dense Delight Remix]

Rich, buttery pound cake with that perfect dense texture and vanilla flavor. This is the cake that makes simple moments feel special.

Makes

Serves 8-10

Total Time

2 hr 25 min (15 min prep)

Ingredients

Dry Ingredients:
2-1/2 cups (300g) cassava flour
2 tsp (8g) baking powder
1/2 tsp (3g) sea salt

Wet Ingredients:
3/4 cup (170g) grass-fed butter, softened
1/4 cup (55g) coconut oil, softened
1 cup (200g) coconut sugar
1/4 cup (85g) raw honey
4 large eggs (pasture-raised preferred)
1/2 cup (120ml) unsweetened almond milk
2 tsp (10ml) vanilla extract

Make it Good For The Gut (Optional)

Replace 1/4 cup almond milk with plain kefir for probiotics and extra richness. Add 1 tablespoon prebiotic fiber powder (like acacia fiber) to the dry ingredients for gut health support. Use fermented vanilla extract if available. Include 1 tablespoon collagen peptides in the dry ingredients for gut lining support and added protein.

Remix Options

Flour Alternatives: Use 2 cups (240g) almond flour + 1/2 cup (60g) cassava flour for nuttier flavor, or 2-1/2 cups (315g) all-purpose flour for traditional version. Sugar Swaps: Replace coconut sugar with pure maple syrup (reduce to 3/4 cup), monk fruit sweetener (use 1/2 cup), or raw cane sugar. Flavor Variations: Add lemon zest and juice for lemon pound cake, cocoa powder (1/4 cup) for chocolate version, or almond extract for almond cake. Mix-Ins: Fold in 1 cup fresh berries, chocolate chips, or chopped nuts before baking. Glazes: Top with vanilla glaze (powdered sugar + milk), lemon glaze, or chocolate ganache. Mini Loaves: Divide between 4 mini loaf pans and bake 35-45 minutes at same temperature.

Good To Know

Creaming Technique: Proper creaming of butter and sugar incorporates air for lighter texture – beat until mixture is pale and fluffy, about 5-7 minutes with electric mixer. Room Temperature Rule: All ingredients should be at room temperature for smooth mixing and even texture – take eggs and dairy out 1-2 hours before baking. Alternating Method: Add dry ingredients and liquid in 3 additions (flour, milk, flour, milk, flour) to prevent overmixing and tough texture. Doneness Test: Cake is done when toothpick inserted in center comes out with just a few moist crumbs attached – overbaking creates dry cake. Cooling Strategy: Cool in pan 15 minutes to prevent breaking, then turn out onto wire rack to prevent soggy bottom. Storage Secrets: Wrap tightly in plastic wrap once completely cool – keeps 5 days at room temperature or freeze up to 3 months. Serving Suggestions: Delicious plain, with fresh berries and whipped cream, or toasted with butter for breakfast treat.

steps

Prep:

Preheat oven to 325F (163C). Grease 9×5 inch loaf pan thoroughly with butter and lightly dust with flour, tapping out excess.

Cream:

In large bowl, cream softened butter, coconut oil, and coconut sugar using electric mixer until light and fluffy, about 5-7 minutes.

Mix:

Beat in eggs one at a time, mixing well after each addition. Add honey and vanilla extract, beating until smooth and combined.

Combine:

In separate bowl, whisk together cassava flour, baking powder, and salt until evenly distributed.

Alternate:

Add dry ingredients and almond milk alternately to butter mixture in 3 additions, beginning and ending with flour mixture. Mix just until combined.

Bake:

Pour batter into prepared pan and smooth top. Bake 60-70 minutes until toothpick inserted in center comes out with few moist crumbs.

Cool:

Cool in pan 15 minutes, then carefully turn out onto wire rack to cool completely. Store covered up to 5 days or freeze up to 3 months.