My pound cake beignets are easier to make than NOLA beignets. We took my OG sour cream pound cake recipe and retested it so it could fry up crispy yet tender. Dust with powdered sugar for the ultimate effect.
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Pound Cake Beignets Ingredients
- Cake Flour: This makes the batter lighter. I don’t suggest using all-purpose. If you don’t have it on hand, grab some all-purpose flour and cornstarch to make homemade cake flour.
- Granulated Sugar: To sweeten things up.
- Baking Soda: Check your expiration since these will make the beignets puff when frying.
- Kosher Salt: For flavor.
- Eggs: This binds everything.
- Unsalted Butter: Salted is fine too. Just leave out the salt in the recipe.
- Sour Cream: Plain greek yogurt also works here.
- Vanilla Extract: You can also use any extract flavor you like
- Canola Oil: This or any other neutral oil like vegetable works too.
- Powdered Sugar: To dust these up. You can also make it DIY with granulated sugar and cornstarch in a mixer.
How to make Pound Cake Beignets
Mix the Batter
Step 1: Add cake flour, sugar, baking soda, and salt to a medium bowl.
Step 2: Mix until well combined.
Step 3: Add eggs, melted butter, sour cream and vanilla extract to another bowl.
Step 4: Whisk until smooth.
Step 5: Pour the wet batter into the dry ingredients.
Step 6: Mix until smooth.
Fry them up
Step 7: Use a cookie scoop or 2 tablespoons to scoop the batter, and fry for 3-4 minutes until golden brown.
Step 8: Transfer to a baking sheet lined with paper towels and liberally dust with cooled beignets with powdered sugar.
Pound Cake Beignets Recipe
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Equipment
Ingredients
- 2 cups cake flour
- 3/4 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup unsalted butter completely melted
- 1 cup sour cream room temperature
- 1 tablespoon pure vanilla extract
- canola oil for deep frying
- 1/2 cup powdered sugar for dusting
Instructions
- In a medium bowl combine cake flour, sugar, baking soda, and salt.
- In another bowl combine eggs, melted butter, sour cream and vanilla extract until smooth.
- Pour the wet batter into the dry until the mixture is smooth. Careful not to over mix.
- Fill a medium pot (at least 3 or 4 quart) or Dutch oven about ¾ full with oil. Heat the oil to 350°F, use a cookie scoop or 2 tablespoons to scoop the batter, be sure to scrape against the bowl for a clean scoop. This will make the beignet the perfect sphere.
- Cook for 3-4 minutes until golden brown. They will automatically flip over as they cook. If they don’t, once you flip it, hold it for a few seconds until it stays flipped on its own.
- Transfer to a baking sheet lined with paper towels and liberally dust with cooled beignets with powdered sugar.
Notes
How to store Pound Cake Beignets
You can keep these pound cake beignets at room temp in an airtight container for about a day or two, but if you’re planning on keepin’ ’em around any longer, pop them in the fridge.How long will Pound Cake Beignets last in the fridge?
These beignets are best enjoyed fresh (obviously, because who waits to eat beignets?), but they’ll stay good for up to 3 days in the fridge. If you want them warm and cozy again, just give them a quick 10-second zap in the microwave.Can I freeze these easy beignets?
Yep, you can freeze them! Once they’re completely cooled, stash them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months in the freezer. When you wanna enjoy them, just thaw them at room temp and give them a quick warm-up in the microwave. Bam, fresh beignets again!Nutrition
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Recipe Tips
- Don’t Overmix: Overmixing will make your pound cake beignets dense and chewy instead of light and tender. Stay gentle.
- Scrape for the Perfect Scoop: Make sure to scrape the spoon or scoop against the side of the bowl when you’re scooping the batter to get a clean, round scoop.
- Flip Tip: These beignets usually flip themselves in the oil, but if one is being stubborn, give it a gentle flip and hold it down with a spoon for a few seconds. That’ll keep it in place so it cooks evenly.
- Watch Your Oil Temp: Keep an eye on that oil! Too hot, and your beignets will burn on the outside and stay raw inside. Too cool, and they’ll get greasy. Keep it steady at 350°F.
Recipe Help
Yep! You can make the batter a day ahead and store it in the fridge. Just make sure to cover it tightly with plastic wrap so it doesn’t dry out. When you’re ready to fry, let the batter come back to room temp before scooping and frying.
If your beignets are coming out flat, double-check that your baking soda is fresh. Also, make sure your oil is at the right temp (350°F).
You can! Canola oil works best for that neutral flavor, but vegetable oil or peanut oil will also get the job done.
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Can I add some sweet potatoes to this? If so, how much is a safe amount?
Hi Christale, I did not test this recipe with the addition of anything else. I am not confident that adding more moisture would work in this one, as it is a delicate cooking process. If you try it, let me know how it turns out.
WOW Pound Cake and beignets got married? Olay and I’m coming to the Wedding heading straight to the Reception .. this is So interesting, can’t wait to try it..Thanks for sharing the Recipe with Us