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.

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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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