Pound Cake Beignets

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
• Updated
Jump to Recipe

Word on the street is my NOLA beignets are legendary, but if yeast dough is a headache to deal with, you will love my pound cake beignets. We took my OG sour cream pound cake recipe and switched up the ratios so we could fry it until golden. They are crispy on the outside and tender on the inside then dusted with powdered sugar. Totally addictive!

This post may contain affiliate links. Read our disclosure policy.
A closeup of a pile of pound cake beignets with a soft, moist interior showing in one

Table of Contents

Pound Cake Beignets Ingredients

Overheat shot of ingredients for making pound cake beignets on a white surface before mixing
  • 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

A glass mixing bowl with dry ingredients
1
Add cake flour, sugar, baking soda, and salt to a medium bowl.
The dry ingredients mixed together into a uniform mixture in the same glass bowl
2
Mix until well combined.
A glass bowl containing eggs, sour cream, vanilla and melted butter, ready to be mixed
3
Add eggs, melted butter, sour cream and vanilla extract to another bowl.
The wet ingredients whisked together into a smooth mixture
4
Whisk until smooth.
Dry ingredients being added to the wet mixture, in the process of combining
5
Pour the wet batter into the dry ingredients.
A smooth batter mixture in a glass bowl with a whisk resting inside
6
Mix until smooth.
Three round, golden-brown beignets freshly fried in a round oil strainer above a pot of oil
7
Use a cookie scoop or 2 tablespoons to scoop the batter, and fry for 3-4 minutes until golden brown.
A collection of golden-brown fried beignets placed on a white paper towel to drain excess oil
8
Transfer to a baking sheet lined with paper towels and liberally dust with cooled beignets with powdered sugar.
Close up of pound cake beignets

Pound Cake Beignets

My take on beignets made with pound cake! Y'all know I love pound cake and beignets and I just had to give this a try and I am so glad I did!
5 from 7 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 23 beignets

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

Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 72mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.2mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
A batch of freshly made pound cake beignets arranged on a plate, lightly sprinkled with powdered sugar

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

Recipe Tips

  1. Don’t Overmix: Overmixing will make your pound cake beignets dense and chewy instead of light and tender. Stay gentle.
  2. 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.
  3. 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.
  4. 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

Can I make the batter ahead of time?

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.

Why aren’t my beignets puffing up?

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).

Can I use a different oil for frying?

You can! Canola oil works best for that neutral flavor, but vegetable oil or peanut oil will also get the job done.

More Fried Dough, Fritter and Donut Recipes

Pinterest pinterest   Facebook facebook   Twitter twitter   Email email  
Filed Under:  Doughnuts and Fried Dough, Pound Cakes, Stovetop

Comments

  1. So excited to try these. How do I heat oil to 350? Is the oil ready when it sizzles? And can you sub ap flour for cake flour?

    Reply

    1. You’ll need a candy thermometer to check the oil temperature. Hope you enjoy!

    1. Hi Stacy, we didn’t test this baked so we can’t let you know the results however if you do try baking it, please let us know how it turns out so we can let others know.

  4. Today will be my 3rd time making these since I recvd a couple weeks ago.. I love them and every one I shared with loved them…
    Thank you for sharing with us..

    Reply

  5. I’m from south Mississippi sound cake and beignets were a staple in our house growing up. I made these pound cake beignets this morning and loved them. My husband thought they were better than beignets. These will be on rotation in our house from now on.

    Reply

  6. I haven’t made this yet, but any of your recipes that start with the words “pound cake” is a WINNER in my book! Hope to make this soon.
    QUESTION: Any substitutes for the kosher salt and canola oil?

    Reply

    1. Exactly, I love love Pound cake and beignets and to marry them together Just makes my mouth water

    1. I didn’t test this in the air fryer so I can’t tell you for sure. If you do try, please let us know how it turns out for you so I can share.

5 from 7 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating