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Best-Ever Guava Pound Cake (Made with Guava Flavor Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Guava
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
65 minutes
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
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2 ½ cups (300g) all-purpose flour
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1 ½ tsp baking powder
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½ tsp fine sea salt
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1 cup (226g) unsalted butter, room temp
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1 ¾ cups (350g) granulated sugar
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4 large eggs, room temp
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1 cup (240g) sour cream, room temp
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2 tsp guava flavor extract
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1 tsp pure vanilla extract
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¼ cup (60ml) guava nectar (or milk), room temp
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Optional swirl: ⅓ cup guava jam/paste, gently warmed
Guava Glaze
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1 ½ cups (180g) powdered sugar, sifted
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2–3 Tbsp guava nectar (or milk)
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¼ tsp guava flavor extract (adjust to taste)
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Pinch of salt
Directions
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.
Whisk dry ingredients: In a bowl, whisk flour, baking powder, and salt until evenly combined for a light, tender crumb.
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.
Add eggs: Beat in eggs one at a time, scraping the bowl so the pound cake batter stays smooth.
Add tropical flavor: Mix in sour cream, guava flavor extract, vanilla, and guava nectar until creamy and aromatic.
Fold in dry mix: Add the flour mixture in two additions; mix just until incorporated to avoid overworking the batter.
Optional guava swirl: Spread half the batter in the pan, dollop warmed guava jam, swirl lightly, then top with remaining batter.
Bake: Bake 55–65 minutes (loaf) or 50–60 minutes (Bundt), until a tester comes out clean and the top is lightly golden.
Cool for best texture: Rest 15 minutes in the pan, then turn out to a rack and cool completely so the glaze sets beautifully.
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.
Recipe Note
10 Frequently Asked Questions (FAQ)
Can I use only guava flavor extract without nectar?
Yes—replace guava nectar with milk and keep 2 tsp extract in the batter; use ¼ tsp in the glaze (adjust to taste).
What if I only have guava jam or paste?
Add a swirl of warmed jam in the batter and keep the extract for aroma; thin a little jam with hot water to tint the glaze.
Can I make cupcakes?
Yes. Bake at 350°F (175°C) for 18–22 minutes, yielding ~18 cupcakes. Glaze or pipe guava-vanilla buttercream.
How do I prevent a dense pound cake?
Cream butter and sugar thoroughly, use room-temperature ingredients, and don’t overmix after adding flour.
Can I use a Bundt pan?
Absolutely. Grease every nook well and bake 50–60 minutes. The glaze drips beautifully over the ridges.
What’s the best substitute for sour cream?
Full-fat Greek yogurt (1:1). It keeps the cake moist with a similar tang.
How strong is guava flavor extract?
Strength varies by brand. Start with the listed amount, then boost the glaze to fine-tune intensity.
Can I freeze the cake?
Yes. Wrap slices tightly and freeze up to 2 months. Thaw wrapped at room temperature and glaze fresh before serving.
Why did my glaze soak in?
The cake was warm. Let it cool fully, then pour a slightly thicker glaze for a visible, glossy finish.
What can I add for texture?
Fold in ¾ cup shredded coconut or white chocolate chips for tropical crunch and sweetness.