Norwegian Gold Cake, Bestest Pound Cake In My Books

November 17, 2013
Author Notes

I found this wonderful buttery, fine textured, slightly spongy (which i like) cake in The method of preparing batter is very interesting but apparently contributes to the cake's texture. Although you mix the butter with the flour and not the sugar as in most butter/pound cakes, and the egg and butter ratio is quite high, the cake surprisingly turns out much lighter than you would expect. It has been a while since I ate a Sara Lee Pound cake but I think that the same softness and uniform crumb of Sara Lee is also found in this cake. I like to serve it with rasberries or strawberries and a bit of whipped cream. But I also love a slice by itself or with coffee or tea; or for a picnic. Enjoy!

Note: Original recipe asks for almond extract but I am not too fond of it. I prefer the combination of vanilla and orange extract. However, this cake is versatile enough that you can use the extract of your choice. Feel free to also add 1/2 cup of chocolate chips, or nuts.... —Regine

  • Serves 12
  • 1 1/2 cups Sifted all purpose flour (sift then measure)
  • 1 1/3 cups Sugar
  • 1 1/2 teaspoons Baking powder
  • 5 Large eggs, room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon orange extract (optional but it really enhances cake flavor)
  • 2 Sticks (8 oz or 16 tbsp) unsalted butter, very soft
  • (optional) 1-2 tablespoons Fine breadcrumbs like Panko
In This Recipe
  1. Preheat oven to 325 degrees. Grease a 10 inch tube pan (like the one used for angel cakes) with butter (not part of the 2 sticks of butter) or a baking spray, then (optional) sprinkle pan (and if you can the sides too) with the breadcrumbs.
  2. Place butter and flour in an electric mixing bowl and beat at low speed for 5 (yes FIVE) minutes. Add eggs one at a time, mixing each egg at slow speed. Mix with a fork the sugar and baking powder (yes, the baking powder). Gradually add the sugar mixture to the creamed mixture, then the vanilla extract and zest. Mix for 2 minutes. Pour into pan.
  3. Bake for about 60 minutes or until a toothpick inserted closest to center comes out clean. Note this cake may rise to 3/4 of height of pan and then deflate to 1/2 of height of pan after you take it out of oven. That is ok. Also, some of the sugary outer edges of the cake may separate from the rest of the cake. That is ok too. Just scrape and eat it. Let cool for 30 minutes ideally on a cooking rack, then carefully invert onto a plate. Sprinkle with powdered sugar before serving.
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  • Regine
  • stellaaa25