Lilikoi Pound Cake

Ingredients

Cake

• 2 sticks unsalted butter softened, plus 1 extra tablespoon, for greasing pan

• 1 ½ cups all purpose flour, plus 1 extra tablespoon for dusting pan

• 1 teaspoon baking powder

• ½ teaspoon table salt

• 1 ¼ cups granulated sugar 

• 2 teaspoons lilikoi juice (without the seeds)

• 4 large eggs

• 1 ½ teaspoons vanilla extract

Glaze

• ½ cup granulated sugar

• ¼ cup lilikoi juice (without the seeds)

Instructions

For the cake:

1. Preheat oven to 350°F. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess.

2. In medium bowl, whisk together flour, baking powder, and salt; set aside. 

3. In a stand mixer fitted with the paddle attachment, beat the butter and sugar until combined and fluffy, about 5 minutes.

4. Add the eggs one at a time, scraping down the bowl as needed. Add the vanilla extract and lilikoi juice, and beat to combine.

5. Add the flour mixture in 2 additions, and mix to combine. Scrape down the bowl. Batter will be thick. 

6. Pour the batter into the prepared pan, and smooth it down. 

7. Bake for 45 minutes to an hour, until a toothpick comes out clean. The edges will be dark brown. Remove from oven and let cool. 

For the glaze:

1. Add the sugar and lilikoi juice to a small saucepan and heat over high heat.

2. Stir to dissolve the sugar, bring the mixture to a boil, then simmer until thickened, about 2 minutes. 

3. Using a wooden skewer (or anything with a 1mm thickness, like a meat thermometer), poke the top and sides of the cake.

4. Use a pastry brush to brush the lilikoi syrup all over the cake, being sure to get it into the holes. 

5. Slice the loaf, and enjoy!