Meyer Lemon Pound Cake

Meyer Lemon Pound Cake

I decided to make this Meyer Lemon Cardamom Pound Cake once I fell in love with the combination of lemon and cardamon.

The combination of tart lemons and floral cardamom is so delicious. The cake itself is moist and tender and so good. It's hard to eat just one piece.

Prep Time: 20 Min

Cook Time: 55 Min

Ingredients

- 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.

Step 1

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. 

Step 2

Crack the eggs into a separate bowl. Put the flour, baking powder, salt, and ground cardamom together in another bowl and combine with a whisk.

Step 3

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. 

Step 4

SWIPE UP FOR THE FULL RECIPE

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