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
- 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.
Sift the cake flour twice into a large bowl. Add the baking powder, kosher salt, and cardamom and whisk together until well combined.
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
Alternate the addition of the dry ingredients and the sour cream, mixing on low speed after each addition to minimize the gluten development.
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.