Recipe By: Sheet Pan Suppers

Fun Fact: Pound cake got its name from its original recipe: a pound each of butter, sugar, eggs, and flour. Subtle? No. Delicious? Absolutely.

Nonstick cooking spray
3 cups all-purpose flour
1½ teaspoons ground cardamom
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3 cups granulated sugar
2 tablespoons freshly grated orange zest (about 2 oranges)
¾ pound (3 sticks) unsalted butter, at room temperature
6 large eggs
1 cup plain Greek yogurt
¼ cup freshly squeezed orange juice (use 1 of the oranges you zested)
2 teaspoons pure vanilla extract
2 cups heavy cream
2 tablespoons confectioners' sugar
Fresh berries, for garnish

PREHEAT the oven to 325°F with a rack in the center position. Mist a sheet pan with cooking spray, line it with parchment paper, and mist the parchment with cooking spray, too.

WHISK together the flour, cardamom, baking powder, baking soda, and salt in a large bowl.

COMBINE the granulated sugar and orange zest in the bowl of a stand mixer or in a large bowl if you'll be using a handheld electric mixer. Use your fingers to mash the sugar and zest together, rubbing vigorously until the zest is worked in and the sugar is a light shade of orange. If using a stand mixer, attach the paddle.

ADD the butter to the orange sugar and cream on high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until fully incorporated. The mixture will lighten in color with the addition of each egg.

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