A pound cake recipe that is so simple to make and still gives that traditional texture and flavor. Vanilla beans and cardamom make this cake seem extra special. It is perfect for breakfast with a big cup of coffee or with strawberries and cream.
Prep Time25 minutesmins
Cook Time1 hourhr
Total Time1 hourhr25 minutesmins
Course: Dessert
Servings: 10
Author: Damaris
Ingredients
3cupsself-rising flour
1 1/2teaspoonground cardamom
2sticks unsalted butter, room temperature
1 3/4cupssugar
2teaspoonsvanilla bean paste
4large eggs, room temperature
1tablespoonfresh lemon juice
1cupwhole milk
Instructions
Preheat oven to 350 degrees.
Butter and flour 1 loaf pan and 1 small loaf pan or 1 bundt pan.
Cream sugar and butter in large mixer bowl until light and creamy.
Lower mixer speed and add one egg at a time.
Add fresh lemon juice and vanilla bean paste.
Gradually mix in flour and milk, alternating.
Mix just until incorporated being careful not to over mix at this point.
Pour batter into prepared pans.
Gently tap pans against counter to remove air bubbles.
Bake in preheated oven for about one hour or until wooden toothpick comes out clean.
If using small loaf pan the time will be much less than 1 hour so, watch and use the toothpick method to check.