Recipe: Vanilla-Cardamom Pound Cake

This pound cake (which I actually ended up making in muffin tins) turns out nice and moist. It’s got a really dense crumb but it doesn’t sit heavily in your stomach. The cardamom makes the cake smell delicious and it has a nice, lightly sweet flavor. It’d probably go really well with fruit and a light whipped cream if you don’t just eat it first!

Vanilla-Cardamom Pound Cake
Serves 12
  1. 12 tbsp butter
  2. 1 cup sugar
  3. 3 large eggs
  4. 1 1/4 teaspoons baking powder
  5. 2 teaspoon ground cardamom
  6. 1/2 teaspoon kosher salt
  7. 1 teaspoon vanilla extract
  8. 1/4 cup milk
  9. 1/2 cup sour cream
  10. 2 cups flour
  1. Preheat oven to 350°. Butter or line a 9x5x3-inch loaf pan (or 2 6-cup muffin trays).
  2. In a stand mixer (or large bowl) beat sugar butter in a large bowl until light and fluffy then add eggs beating until blended.
  3. To the butter/sugar/egg mixture add baking powder, cardamom, salt, vanilla. Once mixed add the the milk and sour cream.
  4. Slowly add in the flour until the mixture is completely blended.
  5. Scrape batter into the prepared pan, smooth top and bake cake for 50-60 minutes; if using a muffin tin, bake for 25-35 minutes until the cake golden brown and a toothpick comes out clean. Allow to cool completely before removing from tin.
Adapted from Taking on Magazines
Mab Made Food

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