Can I make this pound cake ahead of time?

Yes. Wrap the cooled cake tightly in plastic wrap or foil and store at room temperature for up to 3 days, or freeze for up to 1 month. Thaw at room temperature before serving.

What's the difference between baking powder and baking soda in this recipe?

Baking powder provides most of the rise, while baking soda reacts with acidic ingredients. Both are needed here for proper crumb and height.

Can I substitute cardamom or cloves if I don't have them?

Cardamom is difficult to replace but adds the signature chai flavor. Cloves can be reduced or omitted if unavailable, though the spice profile will be less complex.

Why is butter separated in this recipe?

The 2 tablespoons of unsalted butter likely greases the pan, while the 8 tablespoons softened butter creams with sugar to create a tender crumb structure.

How do I know when the pound cake is done baking?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. The cake should pull slightly from the sides of the pan.

Chai Spice Pound Cake

Name: Chai Spice Pound Cake
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 8 servings
Ingredients: 2 tbsp unsalted butter, plus 8 tbsp softened, separated; 1 tsp ground ginger; 1/2 tsp ground cardamom; 1 tsp cinnamon; ½ tsp ground cloves; ¼ tsp ground black pepper; 1 ½ cups all purpose flour; 1 tsp baking powder; ¼ tsp baking soda; ½ tsp salt; ¾ cup granulated sugar; 2 large eggs; ½ cup sour cream; 1 tsp vanilla extract

CookOSBeta

Chai Spice Pound Cake | CookOS

Ingredients

2 tbsp unsalted butter, plus 8 tbsp softened, separated
1 tsp ground ginger
1/2 tsp ground cardamom
1 tsp cinnamon
½ tsp ground cloves
¼ tsp ground black pepper
1 ½ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 tsp vanilla extract

14 Ingredients

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Instructions

1
In a small skillet, melt 2 tbsp butter over medium heat. Once melted, add 1 tsp ground ginger, 1/2 tsp ground cardamom, 1 tsp cinnamon, ½ tsp ground cloves, and 1/4 tsp ground black pepper, stirring constantly until aromatic, about 30 seconds. Scrape mixture into a small heatproof bowl and set aside.
2
Spray a Suvie pan with cooking spray and line with parchment so that parchment hangs over the edge of the pan. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp salt.
3
In the bowl of a stand mixer fitted with a paddle attachment, beat 3/4 cup sugar and 8 tbsp softened butter together on medium-high until light and airy, about 5 minutes.
4
Drizzle in chai-spiced butter and beat until incorporated, about 30 seconds. Add 2 eggs and beat to incorporate, about 1 minute, scraping down the bowl as needed. Add ½ cup sour cream and 1 tsp vanilla extract and beat for 1 minute.
5
Reduce mixer to low and slowly add flour mixture until just combined. Scrape down sides and bottom of the bowl. Transfer batter to prepared pan, and insert into the bottom zone of your Suvie. Input settings and cook now, rotating the pan halfway through. Bake at 350°F for 33 minutes in bottom zone.
6
After cooking, remove cake from Suvie and set aside to cool for 10 minutes. Using parchment as a sling, lift cake out of pan and transfer to a drying rack. Cool completely before cutting into slices and serving.