PERSIAN POUND CAKE

Persian Pound Cake image

A tender and delicious cardamom and rose water-scented pound cake to take your taste buds on an exotic and mysterious journey! Enjoy.

Provided by Nooshin The Persian Diva

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

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

Steps:

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 Facts : Calories 413.6 calories, Carbohydrate 53 g, Cholesterol 133.9 mg, Fat 18.6 g, Fiber 0.6 g, Protein 10.5 g, SaturatedFat 9.9 g, Sodium 324 mg, Sugar 33.6 g