Colombian Mantecada or Pound Cake (Ponqué)

If hubby says after the first bite that this tastes exactly like in Colombia, you simply know that this is a winner. May I introduce Colombian mantecada aka pound cake (ponqué). The main difference between a regular pound cake and this one is that part of the flour is replaced with corn flour. This automatically makes the cake denser. However, nonetheless very delicious. In Colombia this cake is served for breakfast or as a snack. It is usually eaten plain without any glaze or other components, pure and simple.

Colombian mantecada or ponqué  does require a lot of mixing. You will need to mix the butter with the sugar for at least five miutes or more. Once that part is done, you will have to beat in each egg yolk separately. At the end you will stir in the dry ingredients and stiffly beaten egg whites to make this cake so creamy. As is often the case with pound cakes, this cake will taste even better on the second day. You will definitely notice the corn in it.

Mantecada, Colombian Pound Cake

Prep Time: 30min Cooking Time: 50min Total Time: 1hr 30min

Mantecada, Colombian pound cake requires some mixing. You will get a relatively dense cake, typical for pound cakes. Colombians serve theirs with a part of corn flour.


  • 250 grams of butter at room temperature
  • 200 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 5 eggs, divided
  • 80 grams of milk
  • 200 grams of corn flour
  • 150 grams of all-purpose flour
  • 1 teaspoon of baking powder



Line a small loaf pan with parchment paper. I usually crumple up the paper first before I place it inside the pan. Preheat oven to 180 degrees Celsius.


Cream the soft butter with the sugar for at least five minutes, then add the vanilla extract and one egg yolk. Incorporate each egg yolk for at least 30 seconds before adding the next. Add milk last and set aside. Beat the egg whites with a pinch of salt in a separate bowl until stiff peaks form. Sieve corn flour, flour and baking powder on top of the egg yolk mix and add one third of the beaten egg whites. Mix this, it will feel dry, this is normal. Add the second and third part of the beaten egg whites. Spread evenly on the prepared loaf pan and bake for about 50-55 minutes. An inserted toothpick should come out clean. Let cool and release from loaf pan, enjoy.


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1 Comment

  • Reply
    Tuesday January 17th, 2023 at 03:13 PM

    SCHAUT aus wie meiner OMAS KUCHEN,,,perfekt….

    wünsche noch einen schönen TAG
    bis bald de BIRGIT

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