Lemon Cardamom Pound Cake
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A Note from Feedfeed
A slice of this Lemon Cardamom Pound Cake with a cup of coffee or tea in the morning or afternoon sounds like the perfect pairing!
- Recipe Card
Recipe Card
ingredients
- 2 large eggs
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3 1/2 tablespoons unsalted butter, room temperature
- 1/4 cups sunflower oil
- 2/3 cups brown cane sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup lemon juice
- 2 lemons, zested
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cardamom
Method
Step 1
Preheat your oven to 350ยฐF .
Step 2
Thoroughly grease a 6-cup loaf pan.
Step 3
In a medium bowl, sift together flour, baking powder, salt, and cardamom. Combine with a whisk and leave aside.
Step 4
In a measuring glass, combine together sour cream, lemon juice and vanilla extract. These are your wet ingredients.
Step 5
Using an electric stand/hand mixer, beat together butter, sugar, oil and lemon zest until pale and fluffy.
Step 6
Add eggs, one at a time, mixing thoroughly after each addition until it comes together.
Step 7
Next, add in dry and wet ingredients alternating between one another and finishing with dry.
Step 8
Fill prepared loaf pan 3/4 of the way full and bake for approximate 40-45 minutes, or until skewer inserted in the middle comes out mostly clean
Step 9
Once the cake is done, leave it to cool in the pan on a wire rack for about 15 minutes. Then turn it upside down leaving the pan on and let it cool for an additional 15-20 minutes before removing the pan to cool completely.
Step 10
Dust with powdered sugar and serve with fresh berries.