Fresh and pulpy with pure mango sweetness, our Irwin Mango Jam is a perfect addition to baked goods. Here, Cat Yeh swirls our mango jam into a pound cake, which adds moisture, color and juicy pieces of pure mango.

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Irwin Mango Pound Cake
愛文芒果磅蛋糕

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 3 large eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 4 tablespoons, freshly squeezed lemon juice (about 1 lemon)
• zest of 2 lemons
• 1 teaspoon pure vanilla extract
• heaping 1/2 cup Irwin Mango Jam, split into two

Instructions

1. Butter loaf pan. Preheat oven 350 F.
2. Whisk flour, baking powder, salt together.
3. In a mixer, beat the butter and sugar until the mixture is light and fluffy. Scrape down sides of the bowl as needed.
4. On slow speed, add in the eggs one at a time. Make sure each egg is incorporated fully.
5. Add the sour cream, lemon juice, lemon zest, vanilla extract, then beat on medium until combined.
6. Slowly fold in the dry ingredients in batches to avoid over mixing.
7. Pour half of the batter into the loaf pan. Swirl in half of the Irwin mango jam. Then pour the rest of the batter on top. Repeat swirl with remaining Irwin mango jam on top.
8. Place the cake in the oven and bake for 45-60 minutes. The cake is done when a skewer inserted in the center of the cake comes out clean.
9. Remove cake and let it cool in the pan for one hour. Enjoy with a cup of tea or some more jam spread on top!