« Back to Recipe
The aroma, flavor and texture of this pound cake make it “company worthy” especially if you gild the lily with a sprinkling of powdered sugar, whipped cream or a few fresh berries. There is no additional vanilla or any other flavor added to this cake, the full flavor load is carried by the fragrant Chai powder.
On sifting flour…this recipe works best with all-purpose flour that is sifted into a large bowl then measured by lightly spooning the flour into a one cup dry measure. Level with a thin metal spatula or the back of a knife.
Preheat oven to 275°F convection.
Place sifted flour into a bowl and add baking powder, salt and Chai powder. Lightly whisk the dry ingredients and set aside.
Place butter into a mixing bowl. Cream butter 30 seconds in a stand mixer or a hand mixer to aerate it. Add sugar and beat until light and fluffy, about 2 minutes. Pour in lightly beaten eggs in thirds and beat well after each addition. Decrease the mixer speed and using a large spoon, add dry ingredients, beating well after each addition. Unlike other cakes, pound cake doesn’t mind a good beating even after the dry ingredients have been added. Use a rubber spatula for the last few strokes to ensure all ingredients are incorporated.
Generously butter two bundt or tube pans. Flour each pan, knocking out excess. (Make sure center tube is coated with spray and flour, as well.) Divide the batter between the two pans. Bake in preheated oven for 2 hours and 15 minutes (rotate pans halfway through baking time.) When a pick inserted comes out clean, the cakes are done. Allow to cool 15 minutes in the pan on a rack. Carefully remove from pans and finish cooling on the rack.
Alternatively, the batter can be baked in Texas Muffin Tins for around one hour and 15 minutes; or two loaf pans for the recommended two hours and 15 minutes.
This recipe was provided by Louise from 37 Cooks.