Best-Ever Guava Pound Cake (Made with Guava Flavor Extract)

Best-Ever Guava Pound Cake (Made with Guava Flavor Extract)

Dolce Flav

Servings

12

Prep Time

15 minutes

Cook Time

65 minutes

Category

Guava

This ultra-moist guava pound cake layers real tropical flavor in every bite by combining butter, tangy sour cream, and guava flavor extract with a touch of guava nectar. The batter mixes up in one bowl, bakes into a golden, fine-crumb loaf (or Bundt), and finishes with a silky guava glaze. Cool the cake, whisk the glaze, drizzle generously, and let it set before slicing into fragrant, tropical perfection.

Ingredients

    Cake

    • 2 ½ cups (300g) all-purpose flour
    • 1 ½ tsp baking powder
    • ½ tsp fine sea salt
    • 1 cup (226g) unsalted butter, room temp
    • 1 ¾ cups (350g) granulated sugar
    • 4 large eggs, room temp
    • 1 cup (240g) sour cream, room temp
    • 2 tsp guava flavor extract
    • 1 tsp pure vanilla extract
    • ¼ cup (60ml) guava nectar (or milk), room temp
    • Optional swirl: â…“ cup guava jam/paste, gently warmed

    Guava Glaze

    • 1 ½ cups (180g) powdered sugar, sifted
    • 2–3 Tbsp guava nectar (or milk)
    • ¼ tsp guava flavor extract (adjust to taste)
    • Pinch of salt

    Directions

    1. Prep the pan & oven: Heat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or a 10-cup Bundt pan) and line the bottom with parchment for easy release.

    2. Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt until evenly combined for a light, tender crumb.

    3. Cream butter & sugar: In a large mixing bowl, beat butter and sugar 3–4 minutes until pale and fluffy—this creates lift for a bakery-style pound cake.

    4. Add eggs: Beat in eggs one at a time, scraping the bowl so the pound cake batter stays smooth.

    5. Add tropical flavor: Mix in sour cream, guava flavor extract, vanilla, and guava nectar until creamy and aromatic.

    6. Fold in dry mix: Add the flour mixture in two additions; mix just until incorporated to avoid overworking the batter.

    7. Optional guava swirl: Spread half the batter in the pan, dollop warmed guava jam, swirl lightly, then top with remaining batter.

    8. Bake: Bake 55–65 minutes (loaf) or 50–60 minutes (Bundt), until a tester comes out clean and the top is lightly golden.

    9. Cool for best texture: Rest 15 minutes in the pan, then turn out to a rack and cool completely so the glaze sets beautifully.

    10. Glaze with guava: Whisk powdered sugar, guava nectar, guava flavor extract, and a pinch of salt until pourable. Drizzle over cooled cake, let set 15–20 minutes, then slice.