I decided to make this Meyer Lemon Cardamom Pound Cake once I fell in love with the combination of lemon and cardamon.
Prep Time: 20 Min
Cook Time: 55 Min
Ingredients
- Unsalted Butter - Meyer Lemon Juice & Zest - Cake Flour - Kosher Salt - Ground Cardamom
Zest the lemons directly into the sugar. With your fingers rub the lemon zest into the sugar until the sugar starts to clumps and turns yellow.
Step 1
Sift the cake flour twice into a large bowl. Add the baking powder, kosher salt, and cardamom and whisk together until well combined.
Step 2
Combine the lemon-sugar mixture and the butter in the bowl of a stand mixer and cream the butter and sugar with the paddle attachment until the mixture is creamy and lighter in color
Step 3
Alternate the addition of the dry ingredients and the sour cream, mixing on low speed after each addition to minimize the gluten development.
Step 4
Spoon the batter into the prepared pan. Use an offset spatula to smooth and even out the batter. Tap the bundt pan against the counter 5 times to remove the air bubbles from the batter.
Step 4