Recipes

Cardamom Vanilla Pound Cake

1 Mins read
0
36
0
Share
Scroll to recipe
Share
Cardamom Vanilla Pound Cake

Cardamom Vanilla Pound Cake

amanda

Equipment

  • - Stand Mixer with Paddle Attachment

  • - Silicone Spatula

  • - Glass or Stainless Steel Mixing Bowl Set

  • - Heavy-Duty Parchment Paper Sheets

  • - Digital Kitchen Scale

  • - Rubber Spreader or Wire Whisk

  • - Convection Oven

  • - Cooling Rack with Silicone Covers

  • - Precision Cutting Boards

Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon ground cardamom

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 1/4 sticks unsalted butter, softened

  • 1 3/4 cups granulated sugar

  • 2 vanilla beans, halved lengthwise

  • 4 large eggs

  • 1 tablespoon fresh lemon juice

  • 1 cup whole milk

  • 1 1/2 cups chilled heavy cream

  • 2 1/2 tablespoons confectioners sugar

  • 1 1/2 teaspoons pure vanilla extract

  • Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
2

Instruction 2

Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
3

Instruction 3

Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
4

Instruction 4

Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
5

Instruction 5

Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.
0
36
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *