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Persian Love Pound Cake

Legend has it that a Persian woman first created this cake, filled with the flavors and fragrances of a Persian garden in spring, to make a prince fall in love with her. Bursting with cardamom, saffron, orange blossom water, and pistachios, this aromatic Persian Love Pound Cake Bundt has a touch of romance that will win over any heart in one bite.


Persian Love Pound Cake

Makes 1 (10-cup) Bundt cake



1 cup (227 grams) unsalted butter, room temperature2 cups (400 grams) granulated sugar2 teaspoons (2 grams) orange zest1 teaspoon saffron threads3 large eggs (150 grams), room temperature1 teaspoon (4 grams) vanilla extract1/2 to 1 teaspoon (2.5 to 5 grams) orange blossom water (see Note) cups (281 grams) all-purpose flour1 cup (96 grams) almond flour2 teaspoons (10 grams) baking powder teaspoons (3 grams) ground cardamom3/4 teaspoon (2.25 grams) kosher salt1/2 cup (120 grams) plain whole yogurt, room temperature


1 cup (120 grams) confectioners’ sugar1 tablespoon (15 grams) water, room temperature1/8 teaspoon orange blossom waterGarnish: chopped pistachios, chopped candied orange slices


Preheat oven to 350°F (180°C).
For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, orange zest, and saffron at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla and orange blossom water.
In a medium bowl, whisk together flours, baking powder, cardamom, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition.
Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, smoothing with an offset spatula. Firmly tap pan on a kitchen towel-lined counter several times to settle batter.
Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Invert cake onto a wire rack, and let cool completely.
For glaze: In a medium bowl, whisk together confectioners’ sugar, 1 tablespoon (15 grams) water, and orange blossom water until smooth; pour onto cooled cake. Garnish with pistachios and candied orange, if desired. Store in an airtight container for up to 3 days.


Note: Much like almond extract, a little orange blossom water can go a long way in flavoring baked goods. If you aren’t familiar with the ingredient or don’t like a strong presence of it, use the smaller amount called for.

The post Persian Love Pound Cake first appeared on Bake from Scratch.

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