As long as I’ve been with my husband I’ve been on a mission to make him his favorite pound cake. There was a meyer lemon version that was pretty good and I’ve made 375 vanilla versions that were edible but problem is, my man can’t eat the one thing that makes pound cake so amazing…….butter.
Yesterday however, I might have nailed it. I made this Mango Pound Cake that was every bit as delicious as the butter loaded real version. The mango purée makes it so incredibly moist and rich, flavorful and fabulous. It is soft without being spongy with an excellent crust.
The first time I made the cake I didn’t put any glaze on it and The Professor was a little dubious when I mentioned the idea of something on top (he’s not at all a frosting sort of person). But the next time I made it with the glaze he kept saying how much better the cake part, just the cake part was (pssst….I didn’t change a thing about the cake). I will say in all honesty the cake is wonderful on its own without the glaze, but it does add a little something something that makes it more celebratory—you decide.
One More Thing
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