Swedish Pound Cake
Rich Swedish-style pound cake flavored with cardamom and almond. No-preheat method for a tender crumb. Bake at 350F for 1–1:15 hours.
Cardamom and almond extract give this recipe a Swedish flavor profile.
Submitted by: Amanda from Geneva, IL
Yield: 1 cake
- Start the cake in a cold oven then set to 350 F; bake 1 to 1 hour 15 minutes for a tender, even crumb.
- Use sifted cake flour and long creaming plus a final high-speed mix to build structure and lightness.
- Heavy cream, cardamom, and almond extract give richness and the Swedish flavor profile.
Spices
Featured in this Recipe
Preparation Instructions:
Grease and flour pan. DO NOT PREHEAT OVEN.
Sift flour and salt 3 times. Cream butter and sugar for 5 minutes. Add eggs 1 at a time. Add extracts and cardamom.
Add half of flour. Mix well. Add all of cream. Mix well. Add rest of flour. Scrape down sides of bowl. Mix on high for 5 minutes.
Fill pan ¾ full. Tap pan on counter 2 or 3 times.
Turn oven to 350. Bake for 1 hour – 1 hour 15 minutes.
thespicehouse.com
Frequently Asked Questions
Why does the recipe say not to preheat the oven?
This recipe is built to heat with the oven. Placing the batter in a cold oven and then turning it to 350 F helps the cake rise more gently and reduces the chance of a tight, tough crust. If you prefer to preheat, set the oven to 350 F and watch the cake closely since bake time and rise may change slightly.
What pan should I use and how full should it be?
Use a loaf pan, tube pan, or 10-cup bundt-style pan. Fill the pan about 3/4 full as instructed. A 9x5 loaf pan or a 10-inch tube pan will work; loaf pans may finish a bit sooner, so start checking at 55 minutes.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out with a few moist crumbs, the edges pull slightly away from the pan, and the top is golden. You can also check internal temperature around 200 to 205 F for a reliably baked center.
Can I substitute all-purpose flour for cake flour?
Yes. To mimic cake flour, measure 3 cups of all-purpose flour, remove 6 tablespoons of that flour and replace with 6 tablespoons cornstarch. Sift the mixture well before measuring again. This keeps the cake tender like using cake flour.
Can I swap the heavy cream for milk or another liquid?
You can use half and half or whole milk instead of heavy cream, but the cake will be slightly less rich and moist. Use a 1:1 swap. If you use a much thinner liquid reduce mixing speed to avoid overworking the batter.
Why does the recipe call for mixing on high for 5 minutes at the end?
That high-speed finish aerates the batter and helps produce a lighter crumb despite the cake style. Mix until the batter is smooth and slightly aerated. Avoid excessive mixing that heats the butter or causes separation.
How should I store or freeze the finished cake?
Cool the cake completely. Store wrapped at room temperature up to 3 days, refrigerate up to 7 days, or freeze well wrapped for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Why does the recipe say not to preheat the oven?
This recipe is built to heat with the oven. Placing the batter in a cold oven and then turning it to 350 F helps the cake rise more gently and reduces the chance of a tight, tough crust. If you prefer to preheat, set the oven to 350 F and watch the cake closely since bake time and rise may change slightly.
What pan should I use and how full should it be?
Use a loaf pan, tube pan, or 10-cup bundt-style pan. Fill the pan about 3/4 full as instructed. A 9x5 loaf pan or a 10-inch tube pan will work; loaf pans may finish a bit sooner, so start checking at 55 minutes.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out with a few moist crumbs, the edges pull slightly away from the pan, and the top is golden. You can also check internal temperature around 200 to 205 F for a reliably baked center.
Can I substitute all-purpose flour for cake flour?
Yes. To mimic cake flour, measure 3 cups of all-purpose flour, remove 6 tablespoons of that flour and replace with 6 tablespoons cornstarch. Sift the mixture well before measuring again. This keeps the cake tender like using cake flour.
Can I swap the heavy cream for milk or another liquid?
You can use half and half or whole milk instead of heavy cream, but the cake will be slightly less rich and moist. Use a 1:1 swap. If you use a much thinner liquid reduce mixing speed to avoid overworking the batter.
Why does the recipe call for mixing on high for 5 minutes at the end?
That high-speed finish aerates the batter and helps produce a lighter crumb despite the cake style. Mix until the batter is smooth and slightly aerated. Avoid excessive mixing that heats the butter or causes separation.
How should I store or freeze the finished cake?
Cool the cake completely. Store wrapped at room temperature up to 3 days, refrigerate up to 7 days, or freeze well wrapped for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Comments