Cardamom Pound Cake
Serves: 2
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.25 tsp
Baking Powder1 tsp
Ground Cardamom3 tsp
Kosher Salt1 cup
Whole Milk1 cup
Sugar3 large
Egg (room temperature)3 tsp
Vanilla Extract1 tsp
Almond Extract1 cup
Almond (sliced)Directions:
1
Place a rack in middle of oven and preheat to 350°F
2
Butter a 9x5x3" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang
3
Butter parchment and dust pan with flour, tapping out any excess
4
Place a rack in middle of oven and preheat to 350°F
5
Butter a 9x5x3" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang
6
Butter parchment and dust pan with flour, tapping out any excess
7
Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl; set aside
8
Whisk milk and 1/2 cup crème fraîche in a small bowl; set aside
9
Using an electric mixer on high speed, beat sugar and 3/4 cup butter in a large bowl until light and fluffy, about 4 minutes
10
Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts
11
Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients; beat just until combined
12
Scrape batter into prepared pan, smooth top, and sprinkle with sliced almonds
13
Bake cake, rotating halfway through, until golden brown and a tester inserted into the center comes out clean, 55-65 minutes
14
(Tent with foil if browning too quickly
15
) Transfer pan to a wire rack and let cake cool in pan 15 minutes
16
Using parchment overhang, gently remove cake from pan and transfer to rack; let cool
17
Slice cake and serve with Tea-Poached Plums and crème fraîche
18
DO AHEAD: Cake can be made 2 days ahead
19
Store airtight at room temperature
20
Place a rack in middle of oven and preheat to 350°F
21
Butter a 9x5x3" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang
22
Butter parchment and dust pan with flour, tapping out any excess
23
Place a rack in middle of oven and preheat to 350°F
24
Butter a 9x5x3" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang
25
Butter parchment and dust pan with flour, tapping out any excess
26
Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl; set aside
27
Whisk milk and 1/2 cup crème fraîche in a small bowl; set aside
28
Using an electric mixer on high speed, beat sugar and 3/4 cup butter in a large bowl until light and fluffy, about 4 minutes
29
Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts
30
Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients; beat just until combined
31
Scrape batter into prepared pan, smooth top, and sprinkle with sliced almonds
32
Bake cake, rotating halfway through, until golden brown and a tester inserted into the center comes out clean, 55-65 minutes
33
(Tent with foil if browning too quickly
34
) Transfer pan to a wire rack and let cake cool in pan 15 minutes
35
Using parchment overhang, gently remove cake from pan and transfer to rack; let cool
36
Slice cake and serve with Tea-Poached Plums and crème fraîche
37
DO AHEAD: Cake can be made 2 days ahead
38
Store airtight at room temperature