Go Back
+ servings
Slices of Hot Cross Bun Pound Cake.

Hot Cross Bun Pound Cake

This easy pound cake is made irresistible with warm hot cross bun spices, speckled with raisins, mixed peel and topped with sour cream frosting.
5 from 1 vote
Print Pin
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 1 loaf cake
Calories: 450kcal
Author: Mary-Lou


Hot Cross Bun Pound Cake

  • 190 grams butter ¾ cup
  • 3 eggs
  • 275 grams caster or granulated white sugar 1¼ cup
  • 170 grams plain or Greek yoghurt ⅔ cup
  • 225 grams plain or standard grade flour 1½ cups
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 2 teaspoon mixed spice
  • 1 teaspoon vanilla extract
  • ½ cup raisins
  • ½ cup mixed peel

Sour Cream Frosting

  • 300 grams icing sugar powdered sugar or confectioners sugar (2 cups)
  • 40 grams butter ⅓ cup
  • 60 grams sour cream ½ cup
  • 2 teaspoon lemon juice


  • Hot Cross Bun Pound Cake
  • Allow all ingredients to come to room temperature, about 30 minutes.
  • Preheat oven to 180°C fan assisted.
  • Grease and line your bundt pan or loaf tin and set aside.
  • Cream butter and sugar together until light and fluffy - takes about 5 minutes when using a stand mixer or electric mixer. This step is crucial, as the sugar crystals will cut through the butter adding air and lightness to the batter.
  • Add in the eggs one at a time and mix until combined.
  • Add in the yoghurt, vanilla extract and spices and mix until combined.
  • Add in the flour, baking powder, salt and fold through.
  • Toss in the raisins and mixed peel and fold in gently.
  • Pour the batter into your desired tin, smooth and bake for 50 minutes to an hour, or until a cake tester comes out clean.
  • Let the cake cool in the tin for about 15 minutes before turning out onto a wired rack to cool completely.
  • Sour Cream Frosting
  • Let the butter and sour cream come to room temperature, you may need to pop them into the microwave for 10 seconds if they are too cold for creaming.
  • Add the icing sugar and lemon juice to the butter and sour cream and whip until well combined using either a stand mixer, electric mixer or whisk.
  • When the cake is cold, pile the sour cream frosting on top and swirl with the back of a spoon.


Serving: 1g | Calories: 450kcal | Carbohydrates: 69g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 389mg | Fiber: 1g | Sugar: 52g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Cakes and Cupcakes
Cuisine :South African, British
Keyword :Cinnamon, Mixed Spice, Pound Cake