Pound Cake

Lemon Mango Poppy Seed Pound Cake


Before Chris and I were married I lived with two great gals in NE Portland.  We called our house the ELK lodge because that is what all our initials spelled.  I have great memories in this house.  It was the first time in my life I felt like I lived a normal life and I loved it.  I woke up, walked to coffee, drank it in house to savor it, walked home, wrote on my type writer, watered my tiny garden, taught dance in the evenings, came home to two awesome ladies, and finished with some wine as we shared our days.  It was simple but it was rich.

Our house sat equal distance between whole foods and new seasons with about a 15 minute walk to each.  In the summer I would walk to whole foods, no phone, no purse, some days no keys, just cash or card, to buy a champagne mango.  Just one.  I would do this every morning while the air was still cool.  I would come home, make a mango smoothie and drink it on the stairs of our front porch.  I could have easily bought 7 mangos so I had enough for the week, but I didn’t.  Buying just one thing, going home and enjoying it felt simple and rewarding.  This only lasted a few weeks because I grew tired of these mango’s and then soon after the sun went away.  I have not used them since, so when I saw them at our grocery store I had to get them.   They really are unique and very different from other mangos, almost creamy, if that is even possible for a fruit.  The desire to make a pound cake seemed a little out of the blue for what I usually make, but I saw a recipe for a ginger pound cake on a design blog I like to read.  I woke up the next morning wanting to make one but using what we already had and of course adapting it like I love to do.  These mangos came to mind and poppy seeds have been a staple in our spices while I have been tinkering around trying to create a new salad dressing.  And lemon, is just always good.  This cake is moist and flavorful and best of all reminiscent, leaving be unable to eat just one slice.

Lemon Mango Poppy-Seed Pound Cake

1 cup flour

½ cup whole wheat pastry flour

2 tsp. baking powder

¼ tsp. sea salt

¼ cup poppy seeds

3 eggs separated

1 cup sugar

¼ cup butter

¼ heaping cup coconut oil

2 champagne mangos

½ cup whole milk yogurt

1 lemon(zest and juice)

1 tsp. vanilla extract

½ tsp. lemon extract


1 cup powdered sugar

3-4 tbsp. lemon juice

Preheat oven to 350. Melt butter and coconut oil. Set aside and cool.  Meanwhile, separate eggs, putting the whites in a stand mixer with the whisk attachment. You can also use a hand mixer.  On medium speed whisk until white and frothy.  This took about 6-8 minutes.  Add sugar and whisk together for another 3-5 minutes.  While whites are whisking, peel and slice mangos and place in food processor with yogurt, lemon juice and zest. Blend until smooth.  Add egg yolks, butter and coconut oil, lemon and vanilla extract.   Pulse a few times until everything comes together.  Pour into large bowl.  In another bowl add flour, salt, baking powder and poppy seeds.  Set aside.  Add egg whites to liquids by using a spatula and folding them in.  Once combined, add in the flour mixture and fold until combined.  Oil a 9×5 loaf pan with butter or coconut oil and pour in batter. Bake for 45-50 minutes.  Let cool completely (about an hour,) remove from pan and pour glaze on top.