Lilikoi Pound Cake
 
 
Recipe adapted from King Arthur's Lemon Glazed Pound Cake
Author:
Serves: 2 cakes
Ingredients
  • Cake:
  • ¾ cup + 2 tablespoons (14 tablespoons, 198g) Miyoko's vegan butter (substitute with Earth Balance Buttery Sticks or unsalted butter) at room temperature
  • ⅜ cup (85g) Green Valley lactose free cream cheese (or regular cream cheese), at room temperature
  • ½ teaspoon kosher salt
  • 1½ cups (298g) granulated sugar
  • 1¾ cups (206g) unbleached all-purpose flour (King Arthur recommended)
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lilikoi puree
  • 5 large eggs, at room temperature
  • Glaze:
  • ⅓ cup lilikoi puree
  • ¾ cups granulated sugar
Preparation
  1. Preheat oven to 350 degrees. Line the bottoms of two 8½ x 4½-inch loaf pans with parchment paper and grease each pan.
  2. In a medium-sized mixing bowl, beat together the butter and cream cheese with a hand-held mixer until soft and fluffy. Add the salt, sugar, flour, and baking powder. Beat for 4-5 minutes; the batter will be stiff (use a firm spatula).
  3. Add the vanilla, 1 tablespoon lilikoi puree, and 1 egg. Beat well. Continue to add the eggs one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pans.
  4. Bake the cakes for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove the cakes from the oven and let cool on a wire rack for 15 minutes. Meanwhile, make the glaze by mixing the lilikoi puree and sugar together in a small bowl. Mix until well combined. The sugar will not have dissolved, but this is what gives the cake a light and crisp topping.
  6. Turn cakes out onto a wire rack (gently turn right side up) with a piece of aluminum foil underneath the rack. Poke holes with a wooden skewer all over the tops of each cake. Slowly spoon glaze over the cakes. Allow time for the cakes to absorb the glaze before adding more glaze. Slice and serve cake once it has cooled for several hours. You may freeze the pound cake for a few months. Wrap cooled cake in foil, place in plastic freezer bag.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2020/09/12/lilikoi-pound-cake/