Norwegian Gold Cake, Bestest Pound Cake In My Books – a delicious recipe with flour, Sugar, Baking powder, eggs, vanilla, orange. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees. Grease a 10 inch tube pan (like the one used for angel cakes) with butter (not part of the 2 sticks of butter) or a baking spray, then (optional) sprinkle pan (and if you can the sides too) with the breadcrumbs.
2
Place butter and flour in an electric mixing bowl and beat at low speed for 5 (yes FIVE) minutes. Add eggs one at a time, mixing each egg at slow speed. Mix with a fork the sugar and baking powder (yes, the baking powder). Gradually add the sugar mixture to the creamed mixture, then the vanilla extract and zest. Mix for 2 minutes. Pour into pan.
3
Bake for about 60 minutes or until a toothpick inserted closest to center comes out clean. Note this cake may rise to 3/4 of height of pan and then deflate to 1/2 of height of pan after you take it out of oven. That is ok. Also, some of the sugary outer edges of the cake may separate from the rest of the cake. That is ok too. Just scrape and eat it. Let cool for 30 minutes ideally on a cooking rack, then carefully invert onto a plate. Sprinkle with powdered sugar before serving.
1012
kcal
Calories
59
g
Fat
104
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups Sifted all purpose flour (sift then measure), 1 1/3 cups Sugar, 1 1/2 teaspoons Baking powder, 5 Large eggs, room temperature, and more.
Yes, Norwegian Gold Cake, Bestest Pound Cake In My Books falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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