Persian Pound Cake
Ingredients
- cooking spray ⓘ
- 2 cups all-purpose flour ⓘ
- 1 cup almond flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon ground cardamom ⓘ
- 1/2 teaspoon salt ⓘ
- 2 cups white sugar ⓘ
- 1 (8 ounce) package cream cheese, softened ⓘ
- 1/2 cup butter, softened ⓘ
- 1 tablespoon rose water, or more to taste
- 1/2 teaspoon vanilla extract ⓘ
- 6 eggs ⓘ
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a large tube pan with cooking spray. Line with parchment paper; spray parchment paper.
- Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl.
- 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.
- Pour batter into the prepared tube pan.
- 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.
Nutrition & Diet Analysis (per serving)
950
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).