Meyer Lemon Cardamom Pound Cake
This Meyer Lemon Cardamon Pound Cake is a wonderful combination of lemon and cardamom. It contains cardamom, lots of lemon zest, and is brushed with a lemony soaking syrup. The cake is moist, tender and perfect with tea or coffee.
Servings: 16 servings
- 1 tablespoon unsalted butter melted
- 1 tablespoon all-purpose flour
Meyer Lemon Cardamom Cake
- 2 1/4 cups (256 grams) cake flour sifted
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon ground cardamom
- 2 cups (400 grams) granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup (169 grams) unsalted butter room temperature
- 5 (250 grams) large eggs
- 1/4 cup Meyer lemon juice
- 3/4 cup (172 grams) full-fat sour cream room temperature
Meyer Lemon Soaking Syrup
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup fresh squeezed Meyer lemon juice
- 2 tablespoons (28 grams) unsalted butter room temperature
Meyer Lemon Glaze
- 1 1/2 cups (173 grams) powdered sugar sifted
- 2-3 teaspoons Meyer lemon juice
FOR THE 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. (If mixture becomes too thick to brush on, microwave it for about 10 seconds, or until warm and softened.)
FOR THE MEYER LEMON CAKE
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.
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. Add the butter to the bowl and beat the mixture on medium-high speed until fluffy, about 8 minutes.
Scrape down the bowl. Add eggs one at a time on low speed and then increase to medium until each egg is well incorporated. Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed. Add the remaining 2 eggs and scrape the down the after adding the last egg. Add the lemon juice and mix on medium speed until combined.
Add one-half of the flour mixture and mix on low speed until well combined, but do not over mix. Add all the sour cream and mix on medium speed until well combined. Add the remaining flour mixture and mix on low speed until combined. Scrape the sides and bottom of the bowl and mix on low speed for about 20 seconds to ensure all the ingredients are well mixed.
Scoop the batter into the prepared bundt pan. If you use the Heritage Bundt Pan, bang the pan against the counter 2 times to settle the batter into the grooves on this pan. Bake for 45-50 minutes until a skewer inserted in the center comes out clean. The cake will also begin to pull away from the sides of the pan.
FOR THE MEYER LEMON SOAKING SYRUP
When the cake is almost done combine 1/4 cup Meyer lemon juice and 1/4 cup the sugar in a saucepan, and heat over medium heat until the mixture begins to simmer and stir to dissolve the sugar. Lower the heat and add the butter. Whisk until butter is thoroughly melted and combined into the glaze.
Remove the pan from the oven and cool the cake in the pan for 15 minutes. Do not let the cake cool too long in the pan or it will stick. Place a piece of parchment paper over a cooling rack and invert the parchment lined rack over the cake pan. Invert the cake pan onto the rack. Immediately start brushing the cake with the soaking syrup until it is all gone.
Cool the cake until completely cooled, about 90 minutes.
FOR THE MEYER LEMON GLAZE
Calories: 356kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 140mg | Potassium: 62mg | Fiber: 1g | Sugar: 40g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg