Ponqué (Colombian Pound Cake)


To start, my thoughts and prayers to everyone affected by Hurricane Sandy. I hope you and your families are safe. I am thinking of you!

Now for the recipe…Ponqué is the Colombian version of pound cake, which is basically a cake made with equal parts of each ingredient, flour, butter, and sugar. Our Colombian version is moist, buttery and rich, very similar to the American version.

I have so many childhood memories of times spent with my Mom, but the ones I like the most are the times we spent baking and cooking together. This cake brings back a lot of childhood memories for me. I grew up eating this dessert.

This my Mom’s Ponqué recipe, which she just gave to me over the phone a couple of weeks ago.

Thanks, Mom!

Buen provecho!

ponque colombiano



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


  1. Preheat oven to 325 degrees F. In a bowl sift together the flour, baking powder, baking soda and salt.
  2. Butter two 9-by-5-inch loaf pans and line with buttered parchment paper.
  3. In a large bowl, using an electric mixer, beat together the butter and sugar on medium speed until fluffy, about 2 minutes. Add the beaten eggs, beating well after each addition. Add the vanilla.
  4. 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.
  5. 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.
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  1. Angela says

    I have been searching for the ultimate “torta” that we used to have in Medellin when visiting family…. about to make this one.
    Tell me what you mean when you say “3 cups sugar, divided” ?
    Instructions only tell me to cream butter and sugar.


  2. Angela says

    Hi, I don’t usually post comments but I just had to tell you — I made the Ponque the other day after you responded about my sugar question, and it was absolutely delicious. Just so happened that my mom had guests for the weekend and so there were 7 of us- all Colombian. It was a hit!!! Also, my brother, sister and I love your website- it brings us so many memories of such great food. Some of the best dishes are Colombian!!!!!!!!! Keep on sharing so we can add to our recipe files. Colombian moms are great to pass on these traditions. Thanks.

  3. Susana says

    Hi Erica, I wanna thank you for sharing your wonderful colombian recipes. I´m abroad too, and I know in advance that I´ll enjoy a lot backing and tasting this cake, it will also bring to my mind great memories of my beautiful Colombia, and of the times with my family and friends.

  4. Jena says

    This cake was a treat….Very easy to make and it was moist and delicious. Thanks for all your wonderful and simple Colombian food recipes.

  5. Norma-Platanos, Mangoes and Me! says

    It looks really moist and delicious. I am now catching up to my comments all was pretty well by us except for 5 days without lights/water, but praying for the rest that lost so much more.

  6. Vegetariana says

    Hola Erica! mil gracias por tu página, y muchos saludos desde Montevideo-Uruguay! quería consultarte sobre las medidas, ya que tengo una duda, en la receta dice 3 tazas de azúcar, cada taza son 225 grs? o sea que en total serían 675 grs de azúcar? y de manteca son 300 grs en total? muchas gracias, saludos!!

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