This is the buttery, citrus-forward pound cake you didn’t know you needed. Super moist and flavorful calamansi pound cake finished with a thin, smooth glaze that balances sweet and tart.
If you or someone you know has a calamansi tree in the backyard, you understand the abundance. These tiny citrus fruits grow quickly, and once the tree starts fruiting you’re always looking for ways to use them. That’s how this recipe came to be.
Even without a tree, this cake works beautifully using frozen calamansi juice. The result is slightly different in aroma and brightness when using frozen juice, but still delicious and very approachable.
Calamansi (or kalamansi)
Calamansi is a small citrus native to Southeast Asia and a staple in Filipino cooking. It resembles a tiny lime but tastes like a cross between lime and mandarin—tart, floral, and intensely fragrant. It’s commonly squeezed over noodles, stirred into dipping sauces, or enjoyed as a refreshing juice, and it also shines in baking.
Nod to Classic Pound Cake
This recipe follows the classic pound cake balance of butter, sugar, flour, and eggs, producing a rich, dense, and buttery loaf that’s simple and satisfying. Expect a very thick batter—that density is what creates a tight, velvety crumb that stays moist for days.
Fresh vs Frozen Calamansi Juice
I tested this cake with both fresh and frozen calamansi juice. Both versions are tasty, but fresh calamansi gives a brighter aroma and slightly more complex flavor—especially if you rub the zest into the granulated sugar before creaming. That step releases essential oils and intensifies the citrus notes.
Here’s the bottom line:
- Fresh calamansi with zest = more aromatic, brighter, more complex flavor
- Frozen calamansi packets = convenient, still flavorful, great for everyday baking
Use what’s available—both yield excellent cakes.
Baking Tips
- Room temperature ingredients matter: Make sure butter and eggs are fully at room temperature so they cream and emulsify properly for a smooth, even batter.
- Don’t skip the zest step: If using fresh calamansi, rub the zest into the granulated sugar before creaming with the butter to unlock the fragrant oils.
- Glaze while warm: Brush the glaze onto the warm cake so it soaks in and forms a delicate, lightly crisp crust as it cools.
Calamansi Pound Cake
Ingredients
- 200 g all-purpose flour (1 ½ cups)
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 226 g unsalted butter (1 cup), softened to room temperature
- 200 g granulated sugar
- 1 Tablespoon calamansi zest (optional, highly recommended)
- 2 large eggs, room temperature
- 3 Tablespoons calamansi juice (45 g)
- 60 g sour cream (¼ cup), room temperature
Icing Glaze
- 21 g unsalted butter (1 ½ Tablespoons), melted and hot
- 60 g confectioners’ (powdered) sugar (about ½ cup)
- 1 teaspoon calamansi zest (optional, recommended)
- 2 Tablespoons calamansi juice (30 g)
- Pinch of kosher salt
Instructions
- Preheat the oven to 350°F. Butter and coat a standard loaf pan (9×5 or 9×4 inch) with granulated sugar, tapping out any excess. Set aside.
- Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, rub the calamansi zest into the granulated sugar if using, to extract the oils. Add the softened butter and beat with the paddle attachment until well combined.
- With the mixer running on medium, add the eggs one at a time, making sure the first is incorporated before adding the next.
- Add half the flour mixture and mix briefly on low speed. Add the calamansi juice and sour cream, then beat until combined. Add the remaining flour and mix on low until no dry streaks remain. Scrape the bowl as needed.
- Transfer the thick batter to the prepared loaf pan and spread to an even layer. Bake 50–60 minutes, until the cake springs back to the touch and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5–10 minutes. Run a spatula around the edges, invert or remove the cake from the pan, and prepare the glaze. The glaze is applied while the cake is still warm.
Glaze
- Combine the hot melted butter and powdered sugar (and zest if using) until smooth. Add calamansi juice a little at a time, stirring until fully incorporated. Season with a pinch of salt.
- Brush the warm cake with the glaze in stages, making sure to coat the edges. Allow the cake to absorb each layer before applying more—you will use all the glaze.
- Let the cake cool completely to room temperature. As it cools, the glaze will set into a delicate crust. Slice with a serrated knife and serve.
Notes
Fresh calamansi is ideal for its aroma and flavor, especially because you can use the zest rubbed into sugar. Frozen calamansi juice is a perfectly fine, convenient alternative—use whichever is available.
Nutrition
Calories: 379 kcal, Carbohydrates: 42 g, Protein: 4 g, Fat: 22 g, Saturated Fat: 14 g
Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 94 mg, Sodium: 200 mg
Potassium: 58 mg, Fiber: 1 g, Sugar: 26 g, Vitamin A: 713 IU, Vitamin C: 2 mg
Calcium: 57 mg, Iron: 1 mg
Nutrition information is an approximation.
Like this recipe? Leave a comment or rate it where you found it.More Calamansi Recipes:
- Calamansi Margarita
- Tropical Sangria Slush
- Calamansi Honey Ginger Tea