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
- Butter - All-Purpose Flour - Cake Flour - Baking Powder - Salt - Cardamom
Preheat the oven to 350 degrees F. For this cake I used the Nordic Ware Heritage Bundt pan. This cake recipe was developed specifically for this size pan.
Stir together the melted butter and flour in a small bowl until a paste forms. Using a pastry brush, coat all interior surfaces of a 10 cup Bundt pan.
Place the sugar in the bowl of a stand mixer and zest the lemons directly into the bowl, on top of the sugar. With your fingers rub the zest into the sugar.