Persian Pound Cake

This tender and delicious cardamom and rose water-scented pound cake will take your taste buds on an exotic and mysterious Persian journey.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 414 Calories

Ingredients

• ½ cup butter, softened
• 2 cups all-purpose flour
• 6 eggs
• 2 cups white sugar
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon ground cardamom
• cooking spray
• 1 cup almond flour
• 1 tablespoon rose water, or more to taste

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a large tube pan with cooking spray. Line with parchment paper; spray parchment paper.

Step 2

Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl.

Step 3

Combine sugar, cream cheese, and butter in a bowl; beat with an electric mixer until light and fluffy. Add rose water and vanilla extract. Add 1 egg at a time, beating well after each addition. Beat in flour mixture gradually on low speed until batter is smooth and no lumps remain.

Step 4

Pour batter into the prepared tube pan.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes. Invert onto a wire rack to cool completely before slicing.