Sweet Potato Pound Cake

Recipe View 15 mins Preheat & Prep (15 minutes): Preheat your oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-inch tube pan or Bundt pan to prevent sticking.

Recipe View 20 mins Cream & Combine (20 minutes): In a large bowl, cream together the granulated sugar and softened butter using an electric mixer on medium speed until the mixture is light and fluffy. Blend in the mashed sweet potatoes and vanilla extract until thoroughly combined. Incorporate the eggs one at a time, ensuring each is well mixed before adding the next.

Recipe View 10 mins Dry Meets Wet (10 minutes): In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, and salt. Gradually beat this dry mixture into the sweet potato mixture on low speed until just combined. Be careful not to overmix.

Recipe View 1 hrs 20 mins Bake (1 hour 20 minutes): Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean. This should take approximately 1 hour and 20 minutes. If the top begins to brown too quickly, tent it loosely with foil.

Recipe View 20 mins Cool & Invert (20 minutes): Allow the cake to cool in the pan for 20 minutes before inverting it onto a serving plate.

Recipe View 5 mins Glaze (5 minutes): In a small bowl, whisk together the sifted confectioners' sugar with 3 to 5 teaspoons of fresh orange juice until you reach a smooth, drizzling consistency.

Recipe View 5 mins Garnish & Serve (5 minutes): Spoon the glaze evenly over the warm cake. Immediately sprinkle with the grated orange zest for a burst of citrusy aroma and flavor. Let the glaze set slightly before slicing and serving.