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Colombian Pound Cake (Ponqué)

Course: Dessert
Author: Erica Dinho at My Colombian Recipes Blog


  • 3 sticks butter, at room temperature
  • 3 cups sugar
  • 3 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 4 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract


  • Preheat oven to 325 degrees F.
  • In a bowl sift together the flour, baking powder, baking soda, and salt.
  • Butter two 9-by-5-inch loaf pans and line with buttered parchment paper.
  • In a large bowl, using an electric mixer beat together the butter and sugar on medium speed until fluffy, about 2 minutes.
  • Add the eggs, beating well after each addition.
  • Add the vanilla.
  • Reduce the speed to low, add half the flour mixture and beat until incorporated.
  • Beat in the milk and cream until blended.
  • Add the remaining flour mixture and beat just until the batter is smooth.
  • Divide the batter evenly between the prepared pans.
  • Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean, about 1 hour.
  • Transfer the pans to a wire rack and let cool for about 20 to 25 minutes.
  • Remove the cakes from the pans and let cool completely.