Ponqué (Colombian Pound Cake)
Ingredients
- 3 sticks of butter at room temperature
- 3 cups of sugar
- 3 cups all purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- Pinch of salt
- 4 large eggs at room temperature
- ½ cup of whole milk at room temperature
- ½ cup of heavy cream
- 1 teaspoon vanilla extract
Instructions
- 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 beaten 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.
Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
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!
Lyndsey@TheTinySkillet
This is a lovely cake with amazing texture. I have such good memories of baking with my grandma, she was fantastic I wish I got her baking gene! 🙂
Erica
Lyndsey, I don't have the baking gene, but I am learning 🙂
grace
you can never go wrong with pound cake--it should satisfy just about anyone!
Erica
Yes!!!!!
Belinda @zomppa
Buttery rich...oh my this is what I want for dessert!
Erica
Thank you, Belinda!
Leah Ahmed
Same
Elian Diaz
You would like it more with some milk
5 Star Foodie
Wonderfully looking pound cake - thanks so much for sharing your mom's recipe!
Erica
Thank you, Natasha!
Angela
Erica,
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.
Thanks!
Erica
Angela, Divided was a mistake!!!! Add all the sugar at the same time!
Amy (Savory Moments)
Poundcake is such a classic and for good reason! It's so delicious and buttery!
Leah Ahmed
Agreed
Leah
Agreed
Erica
I agree, Amy!
Angela
Erica,
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.
Erica
Thank you,Angela! I appreciate your comment 🙂
Susana
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.
Erica
Thanks,Susana!
Jena
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.
Erica
Thank you!
Norma-Platanos, Mangoes and Me!
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.
Erica
Thanks,Norma!
Vegetariana
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!!
Juan Carlos Montoya
Hola, siempre he querido hacer un ponqué que salga parecido a una torta Gala. Una pregunta, ¿es necesario batir los huevos por separado antes de incorporarlos a la mezcla de mantequilla y azúcar?
Ana
Just made my cake and it's exactly what I hav been craving form thanks a great receipt- it's fluffy and reach!!
Leah Ahmed
Wonderful pound cake. It is so buttery, creamy, and sweet. You can't go wrong with pound cake! Oh I want this for dessert tonight.
Felipe
Dear Erika,
Even though your cake looks good, am afraid there is a bit of a missunderstanding really!
Unless am wrong, every single one in Colombia (including myself) use ponque for every cake there is - so really a bit out of range to refer of it as just a simple 'ahem' boring pound cake if I must say
Andrea
Hola Erika. Soy colombiana y vivo en usa. Precisamente llevo una semana con ganas de aprender a hacer Tortas a lo colombiano. Tu receta se ve deliciosa. Que marca de harina y mantequilla recomiendas que pueda comprar acá para que salga bien. Tengo entendido que eso influye.
Gracias
Anonymous
Hola Erika,
Soy Colombiana viviendo en la India, tengo una duda podría hacer el ponque sin los huevos? o que me aconsejas. Gracias
Anonymous
Hello, v fin Please what brand on flour an butter do you uses? Thank you!
Adonay Fresneda
Is it salted or unsalted butter?
Erica Dinho
Unsalted
Jess
Can you make this cake in round cake pans for a layered cake? What size would you recommend?
Claudia
Hi Erica.
I came across your recipe page and truly struck gold.
Absolutely love your recipes. They’re easy to follow and full of wonderful memories. Thank you.
I am eager to make this cake as it reminds me of a ponque my dad used to buy me at a place called “La Viña”mans I was hoping
you could clarify the actual measurements for the butter I need to use.
“3 sticks of butter at room temperature”
Thank you