Persian Pound Cake Recipe

Name: Persian Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

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.
2
Whisk all-purpose flour, almond flour, baking powder, cardamom, and salt together in a bowl.
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.
4
Pour batter into the prepared tube pan.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: cooking spray, 2 cups all-purpose flour, 1 cup almond flour, 2 teaspoons baking powder, and more.

Yes, Persian Pound Cake 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.

Persian Pound Cake

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