Persian Pound Cake

Name: 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

12 ingredients

5 steps

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

Directions

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.