Moroccan Pound Cake
Infused with the warm, aromatic spices of cinnamon and cardamom, this Moroccan Pound Cake is a moist and flavorful twist on the classic dessert. Highlighting the vibrant citrus notes of fresh orange and lemon zest, along with a hint of tangy yogurt, this cake delivers a delightful balance of sweetness and zest. The addition of orange juice and a buttery crumb ensures every bite is rich yet light, perfect for any occasion. Finished with a delicate dusting of powdered sugar, this easy-to-make loaf shines as a comforting teatime treat or an elegant dessert centerpiece. Serve slices alongside a cup of mint tea or coffee for an irresistible Moroccan-inspired experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter, softened
- 4 Large eggs
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cardamom
- 0.25 teaspoons Salt
- 1 tablespoon Orange zest
- 1 teaspoon Lemon zest
- 0.25 cup Freshly squeezed orange juice
- 0.25 cup Plain yogurt
- 2 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. For easier removal, line the pan with parchment paper, leaving an overhang on the sides.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the orange zest, lemon zest, orange juice, yogurt, and vanilla extract until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure a tender cake.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired. Slice and serve!
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1264 mg | 421% | |
| Sodium | 1626 mg | 71% | |
| Total Carbohydrate | 523.2 g | 190% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 326.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 359 mg | 28% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
