Cardamom Vanilla Pound Cake
Cardamom Vanilla Pound Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F with rack in middle.
Generously butter pan and dust with flour, knocking out excess.
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 beans with tip of a 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.
Spoon batter into pan, smoothing top.
Gently rap pan on counter to eliminate air bubbles.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
