Vanilla Cardamom Buttermilk Pound Cake is yet another pound cake 🙂 What can I say? You can never have too many pound cake recipes.
Hey, Monday morning… I love a fresh start, a brand new to-do list, a new menu for the week, and so on. That is why I love Mondays because if I feel like I have completely failed at life on Friday then, I can just forget all that and start all over on Monday morning 🙂 I mean I don’t know about everyone else but, I have to find ways to be and stay positive!
Speaking of positive things, let’s talk about this cake! Buttermilk, vanilla, cardamom, and all the other normal ingredients come together to make this cake delicious and I was determined to make a pound cake that would fit into this bundt pan which is a little smaller than the typical bundt. Annd it fits perfectly! I have several of these 10-cup pans and got so tired of having two cups of batter left over when making a cake. So this recipe will solve that problem and it can be changed up with different flavors and add-ins!
Happy Monday!!
Vanilla Cardamom Buttermilk Pound Cake
Ingredients
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp ground cardamom
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pure vanilla extract or vanilla bean paste
- 1 cups buttermilk
- powdered sugar for garnish
Instructions
- Preheat oven to 350 degrees. Butter and flour 10-inch bundt pan or spray with baking spray.
- Beat together sugar and butter in a mixer at medium speed until pale and fluffy, scraping down sides of bowl as needed. Reduce speed of the mixer to med/low and add eggs one at a time and beat well after each.
- Whisk together all dry ingredients except the baking soda. Stir the buttermilk and baking soda together. Add the dry and wet ingredients to the mixer bowl(alternating)ending with the dry. Mixing on low/stir speed just until blended. Stir in the vanilla extract.
- Pour into prepared pan. Tap pan on the counter to remove any air bubbles. Bake for about 1 hour or until a cake tester comes out clean.
- Remove from oven and allow the cake to cool in pan for about 1 hour. Invert onto a cooling rack and allow to cool at least 1 more hour.
- Sift powdered sugar over the cake when completely cooled.