Here is a Smoked Pound Cake recipe that combines a classic buttery pound cake with a subtle, aromatic smoke flavor. It is unique, rich, and perfect for serving with coffee or fresh fruit.
Smoked Pound Cake
Preparation Time
20 minutes
Smoking + Baking Time
60–75 minutes
Servings
8–10 slices
Ingredients
Pound Cake Batter
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Unsalted butter – 1 cup (225 g), softened
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Granulated sugar – 1¼ cups
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Eggs – 4 large, room temperature
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All-purpose flour – 2 cups
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Baking powder – 1 teaspoon
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Salt – ¼ teaspoon
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Milk – ¼ cup
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Vanilla extract – 2 teaspoons
Optional Flavor Enhancers
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Brown sugar – 2 tablespoons (adds depth)
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Maple syrup – 1 tablespoon
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Cinnamon – ¼ teaspoon
Directions
Step 1: Prepare the Pan
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Grease and flour a 9×5-inch loaf pan or bundt pan.
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Set aside.
Step 2: Make the Batter
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Beat butter and sugar for 3–4 minutes until light and fluffy.
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Add eggs one at a time, beating well after each.
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Mix in vanilla extract (and maple syrup if using).
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In a separate bowl, whisk flour, baking powder, salt, and cinnamon.
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Add dry ingredients to the batter alternately with milk.
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Mix gently until just combined.
Step 3: Preheat the Smoker
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Preheat smoker to 150–160°C (300–320°F).
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Use applewood, cherry, or pecan wood for mild smoke.
Step 4: Smoke-Bake the Cake
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Pour batter into prepared pan.
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Place pan in the smoker.
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Smoke-bake for 60–75 minutes.
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Check at 60 minutes with a toothpick; it should come out clean.
Step 5: Finish (Optional Oven Step)
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For a firmer crust, move cake to a 170°C (340°F) oven for the last 10 minutes.
Step 6: Cool
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Cool cake in pan for 15 minutes.
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Turn out onto a wire rack to cool completely.
Tips for Best Smoked Pound Cake
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Use light fruitwood smoke; heavy woods overpower cake.
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Keep smoker temperature steady.
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Do not over-smoke; subtle flavor is key.
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Cover loosely with foil if top browns too fast.
Serving Ideas
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Dust with powdered sugar
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Serve with whipped cream and berries
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Drizzle with vanilla glaze or honey
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Toast slices lightly for extra aroma
Variations
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Smoked Lemon Pound Cake: Add lemon zest.
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Smoked Chocolate Pound Cake: Replace ¼ cup flour with cocoa powder.
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Smoked Maple Pound Cake: Increase maple syrup to 2 tablespoons.
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Smoked Bundt Cake: Increase time by 10–15 minutes.
Storage
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Store covered at room temperature for 3 days.
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Refrigerate up to 5 days.
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Freeze slices up to 2 months.