Norwegian Gold Cake, Bestest Pound Cake In My Books

July 10, 2021
2 Ratings
  • Serves 12
Author Notes

This wonderful buttery, fine textured, slightly spongy (which i like) cake is adapted from a recipe 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 instead of butter with sugar as with most cakes, and the egg and butter ratio is quite high, the cake surprisingly turns out much lighter than you would expect. Cake is very soft and has an uniform crumb. I like to serve it with raspberries 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.
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. —Regine

What You'll Need
  • 1 1/2 cups sifted bleached all purpose flour (sift then measure)
  • 1 1/2 cups Sugar
  • 3/4 teaspoon Baking powder
  • 5 Large eggs, room temperature
  • 3 teaspoons vanilla extract or paste
  • 1/4 teaspoon each orange and/or almond extract (optional)
  • 2 Sticks (8 oz or 16 tbsp) soft butter or, my favorite for an even softer and more moist cake, 1 1/2 stick butter plus 3 tbsp oil (vegetable, canola, corn, grapeseed, or avocado)
  1. Preheat oven to 325 degrees. Grease a 10 inch tube pan or a bundt pan with a baking spray.
  2. Place butter (and oil if using) and flour (my favorite is Pillsbury Bleached All Purpose) in an electric mixing bowl and beat with paddle attachment at low speed for 3-5 minutes (don’t be scared). 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 extract(s). Mix for 2 minutes. Pour into pan. Bake for about 50 minutes or until a skewer inserted in middle of cake comes out clean.
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3 Reviews

[email protected] July 10, 2021
This is the EXACT recipe that has been in our family for generations! Phew, I don’t have to worry about “loosing” it anymore… we have always gotten rave reviews on this cake .. it’s not that impressive to look at but oh, the flavor & texture!!! (I chuckled about the mix 5 min and then additional 2 …..)
Regine November 24, 2016
Stellaaa25, thanks for trying this recipe and liking it. I am now also tempted to try it with less sugar. I am curious about the matcha powder. I have never tasted it before. So now I have two things to try. Thanks again.
stellaaa25 November 24, 2016
this recipe is awesome! i made it with slightly reduced sugar (1 cup), 1.5 tbsp matcha, and added some candied yuzu peel. I made it for work and received lots of compliments. Will definitely make again and increase matcha powder to 2-3tbsp because i like strong tea flavor. Thanks for sharing!