Blue-Coloured Pound Cake

Here’s a  Blue-Coloured Pound Cake recipe — soft, buttery, and tinted a beautiful blue! You’ll also get tips on how to achieve the best color and texture. This recipe yields a classic dense yet tender pound cake, perfect for tea time or celebrations.

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🌈 Blue-Coloured Pound Cake Recipe

👩‍🍳 Servings: 10–12 slices

⏱️ Prep Time: 20 minutes

⏱️ Bake Time: 55–65 minutes

🍽️ Total Time: ~1 hour 30 minutes

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🧈 Ingredients

For the Pound Cake:

• 1 cup (226 g) unsalted butter, softened

• 1 ½ cups (300 g) granulated sugar

• 4 large eggs, room temperature

• 2 cups (250 g) all-purpose flour, sifted

• 1 tsp baking powder

• ½ tsp salt

• ½ cup (120 ml) whole milk, room temperature

• 2 tsp pure vanilla extract

• Blue food coloring (gel is preferred for vibrant color – see tips below)

Optional Add-ins:

• 1 tsp almond extract (for flavor variation)

• Zest of 1 lemon or orange (adds freshness)

For the Glaze (optional):

• 1 cup (120 g) powdered sugar, sifted

• 2–3 tbsp milk or lemon juice

• A drop of blue food coloring (optional)

• Sprinkles or edible glitter (optional)

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🥣 Instructions

1. Preheat & Prep

• Preheat oven to 325°F (163°C).

• Grease a 9×5-inch loaf pan or bundt pan and dust with flour, or line with parchment paper.

2. Cream the Butter and Sugar

• In a large bowl, beat the butter and sugar with a hand mixer or stand mixer (using paddle attachment) on medium-high speed until light, fluffy, and pale – about 3–4 minutes.

3. Add Eggs One at a Time

• Add the eggs one at a time, beating well after each addition.

• Scrape down the sides and bottom of the bowl to ensure even mixing.

4. Add Vanilla and Color

• Mix in the vanilla extract (and almond extract or zest if using).

• Add a few drops of blue gel food coloring. Start small – gel is strong! Adjust until the batter reaches your desired shade of blue.

5. Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.

6. Alternate Mixing Dry & Wet

• On low speed, add the flour mixture in three parts, alternating with the milk in two parts.

• Start and end with flour (i.e., flour → milk → flour → milk → flour).

• Mix just until combined. Do not overmix!

7. Bake

• Pour batter into prepared pan.

• Smooth the top with a spatula.

• Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

• If the top browns too quickly, cover loosely with foil halfway through.

8. Cool

• Let cake cool in the pan for 15–20 minutes.

• Then turn it out onto a wire rack to cool completely.

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🍭 Optional Glaze

1. Whisk together the powdered sugar and milk/lemon juice until smooth and pourable.

2. Add a drop of blue food coloring to match or contrast with the cake.

3. Drizzle over cooled cake and top with sprinkles or edible glitter if desired.

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🎨 Tips for Coloring:

• Gel food coloring (like AmeriColor, Wilton, or Chefmaster) is best — more intense color with less liquid.

• If using liquid food coloring, you’ll need more, which can slightly affect batter consistency.

• For a pastel blue, use a tiny bit (like the tip of a toothpick).

• For royal or navy blue, increase gradually, mixing well each time.

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🧁 Variations

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🧊 Storage

• Store at room temp in an airtight container for 3–4 days.

• Refrigerate for up to 1 week (best if glazed).

• Freezes well (wrapped tightly) for up to 2 months.