Cardamom Vanilla Pound Cake Recipe

Name: Cardamom Vanilla Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 teaspoon ground cardamom; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/8 cups unsalted butter, softened; 1 3/4 cups granulated sugar; 2 vanilla beans, halved lengthwise; 4 large eggs; 1 tablespoon fresh lemon juice; 1 cup whole milk; 1 1/2 cups heavy cream, chilled; 2 1/2 tablespoons confectioners' sugar; 1 1/2 teaspoons pure vanilla extract

Servings: persons

3 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/8 cups unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
1 1/2 cups heavy cream, chilled
2 1/2 tablespoons confectioners' sugar
1 1/2 teaspoons pure vanilla extract

1
Preheat oven to 350 F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
2
Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla bean with tip of paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
3
Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
4
Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
5
For whipping cream: Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

1720

kcal

Calories

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 teaspoon ground cardamom, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Cardamom Vanilla Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cardamom Vanilla Pound Cake

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