Can I make this cake ahead of time?

Yes. This pound cake keeps well wrapped at room temperature for 2–3 days or frozen for up to 3 months, making it ideal for advance baking.

What's the best way to measure flour for this recipe?

Spoon flour into a measuring cup and level with a knife rather than scooping directly from the bag, which can compact flour and throw off your ratios.

Can I substitute the cardamom or cloves?

Cardamom and cloves are key to chai flavor; reducing either will mute the spice profile, but nutmeg can partially replace cloves if necessary.

How do I know when the cake is done?

Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs—overbaking will dry out the pound cake.

Can I double this recipe?

Yes, double all ingredients and check for doneness a few minutes longer, as larger cakes need extra baking time.

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

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.

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.