Avocado Pound Cake
An incredible pound cake adapted from the Joy the Baker cookbook.
Servings: 2 loaves
Ingredients
- 3 cups (270 g) all-purpose flour
- ½ cup (82 g) yellow cornmeal or semolina flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ cup unsalted butter softened
- 2 ⅓ cups (467 g) sugar
- 1 cup plus 2 tablespoons (230 g) ripe mashed avocado about 2 medium
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup buttermilk*
Instructions
- Preheat oven to 350 F. Grease then flour two 9x5-inch loaf pans. Set them aside.
- Weigh your mixing bowl and write down its weight (for evenly dividing the batter at the end).
- Whisk together the flour, cornmeal, salt, baking powder and baking soda.
- Beat the butter and sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add avocado and beat another 2 minutes. Scrape down sides of the mixing bowl.
- Add the eggs one at a time, beat on medium speed for 1 minute after each addition. Scrape down the bowl.
- Beat in vanilla extract.
- Reduce speed to low, then add half of the flour mixture. Once the flour is just incorporated, add all of the buttermilk. Once buttermilk is just incorporated, finish by adding the rest of the flour mixture. Beat just until combined.
- This recipe makes enough batter to provide 790-820g of batter for each loaf pan. Divide the batter evenly between the two loaf pans and place in the oven.
- Bake for 42-50 minutes, rotating them 180 degrees after 20 minutes. The cakes are done when well-browned on top, with sides that are beginning to pull away from the pan, and a skewer inserted in the center comes out clean. If you are using a convection oven, start checking at 42 minutes. If you are using a regular oven, the pound cakes will take closer to 50/55 minutes.
- Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- Well-wrapped, this cake will last up to 4 days at room temperature.
Notes
*I used ½ cup plus 2 tablespoons nonfat milk, 2 tablespoons cream, and 2 teaspoons lemon juice. You could use all whole milk with 2 teaspoons of lemon juice or white vinegar. Alternatively, use a combination of ½ cup milk and ¼ cup Greek yogurt instead of the buttermilk.