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Swedish Pound Cake

Swedish Pound Cake
Cardamom and almond extract give this recipe a Swedish flavor profile.

Submitted by: Amanda from Geneva, IL
Yield: 1 cake


  • 2 sticks (1 cup) unsalted butter, softened
  • 3 cups sifted cake flour (not self-rising; sift before measuring)
  • 3/4 teaspoon salt
  • 3 cups sugar
  • 7 large eggs at room temperature for 30 minutes
  • 1 teaspoon almond extract
  • 1 cup heavy whipping cream

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.


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