Cardamom Pound Cake

Pound cakes got their name because they were once made with a pound each of flour, butter, sugar and eggs. (Really, they should have been called four-pound cakes!) But even as recipes have adapted and changed over the decades, pound cakes have remained a favorite dessert of home cooks. They’re rich, flavorful and relatively easy to make.

This cardamom pound cake is a favorite of mine, especially in the fall and winter when warming holiday spices make every dish feel cozy and comforting. Ground cardamom, coriander, and vanilla extract lend this tender cake a delicate spice and floral flavor. It’s topped with a pretty orange glaze made with fresh orange juice and zest.

Ingredients for Cardamom Pound Cake

• Butter: It’s just not a pound cake without butter! If you forgot to take it out of the fridge ahead of time, soften butter quickly by chopping it into cubes or even grating it with a cheese grater.
• Cardamom: Ground cardamom is used in many Scandinavian desserts. It has a floral flavor with light notes of citrus and mint. Check the expiration date, because old cardamom will have a duller flavor.
• Coriander: When coriander seeds are dried and ground, they have an earthy and citrusy flavor. I add it to this cake batter to help accentuate the flavor of the cardamom and orange glaze.
• Eggs: The addition of many eggs in the batter contributes to the cake’s rich and moist texture. Here’s a pro-baking tip: Use room-temperature eggs for even blending and consistent results.
• Sugar: The best type of sugar for the cake is white granulated sugar, which sweetens the cake while allowing the flavor of the spices to come through.
• Flour: All-purpose flour is the best type to use in this Bundt cake recipe; no specialty cake flours are necessary. It’s important to measure baking ingredients like flour correctly so that your bakes come out as intended.
• Sour cream: Full-fat sour cream benefits this cake by adding richness, giving it a moist texture, and activating the baking soda, which lightens the cake.
• Vanilla extract: Use homemade vanilla extract or your favorite brand of vanilla extract.
• Heavy cream: Along with the sour cream, heavy whipping cream contributes to the rich texture of the cake and helps loosen the batter.
• Leaveners: Equal amounts of baking soda and baking powder activate with the ingredients and the heat of the oven to make the cake rise as it bakes.
• Confectioners’ sugar: Confectioners’ sugar dissolves quickly and smoothly, making it ideal for the orange glaze.
• Orange juice and zest: One large navel orange will give you enough fresh orange juice and zest for the glaze.
• Salt: A small amount of salt in the cake batter improves the overall flavor of the pound cake.

Directions

Step 1: Prepare the cake pan

Preheat the oven to 325°F. Grease and flour a 12-cup Bundt cake pan, coating all the angular surfaces of the pan.

Editor’s Tip: Nonstick baking spray, such as Baker’s Joy, does a great job of giving the pan a light coating of flour and oil. Once it’s sprayed, set the pan upside down on a plate to prevent the oil from pooling at the bottom of the pan. Our guide to greasing Bundt pans also recommends using shortening, if you have it on hand.

Step 2: Make the cake batter

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until they’re fluffy, four to five minutes. Add in the eggs, one at a time, until they’re incorporated. Beat in the vanilla extract, cardamom and coriander.

In a large bowl, combine the flour, salt, baking soda and baking powder. In a separate bowl, whisk together the sour cream and heavy cream. With the mixer on low, beat a third of the flour mixture into the stand mixer, alternating with a third of the sour cream mixture, repeating until all of the ingredients are just incorporated. Scrape the sides and bottom of the bowl as needed.

Step 3: Bake the cake

Pour the batter into the prepared Bundt pan, and spread it into an even layer. Bake the cake for 70 to 75 minutes or until a toothpick inserted into the center comes out clean. Transfer the cake to a wire rack, and let it cool in the pan for 15 minutes. Place a serving platter face down on top of the cake pan. Invert it carefully so the cake releases from Bundt pan. Let it cool completely.

Step 4: Make the glaze

Whisk together the confectioners’ sugar, orange zest, vanilla extract and orange juice in a small bowl. Add more orange juice as needed until the glaze is smooth and thin enough to drizzle.

Step 5: Drizzle and serve

Once the cake is cool, transfer it to a serving platter. Use a spoon to drizzle the glaze over the top of the cake. Drizzle any remaining glaze over slices of the cake when serving.

Cardamom Pound Cake Variations

• Top it with nuts: A sprinkle of toasted nuts over the orange glaze gives the cake texture and extra flavor. I recommend adding chopped pistachios, walnuts or sliced almonds.
• Change the glaze flavor: I love this cake with orange, but the cardamom also works beautifully with lemon or lime juice and zest, or with flavored extracts like rum and coffee. A maple syrup glaze is also a good choice!
• Add extra spices: To give this cake a flavor more like that of a classic spice cake, add a little cinnamon and ground ginger.

How to Store Cardamom Pound Cake

Once the cardamom cake is cool and the glaze is set, place it inside a tightly sealed cake carrier. You could alternatively cover it with food wrap. Store the cake at room temperature.

How long does cardamom pound cake last?

The cardamom cake will last for five to seven days. It’s essential to keep the cake tightly covered to prevent it from drying out.

Can you freeze cardamom pound cake?

Yes, pound cake freezes very well. Wrap the whole cake well with freezer-proof storage wrap, or transfer it to a large, freezer-proof container and seal it tightly. Store the cake in the freezer for up to three months.

You can also choose to cut the cake into halves, quarters, or slices and freeze them. Move the cake to the refrigerator to let it defrost overnight. Wait to glaze the cake until it’s thawed and ready to serve.

Cardamom Pound Cake Tips

Can you make cardamom pound cake in another type of pan?

Although this cardamom cake is lovely when baked in a Bundt pan, you can also bake it in other types of pans. You can divide the batter between two 9-inch cake pans to make a layer cake. Or, pour it into a 13×9-inch baking pan to make a sheet cake. The batter can also be divided to make 24 cupcakes. Adjust the baking times, as these conversions will bake more quickly than a Bundt cake.

How should you serve cardamom pound cake?

Slices of cardamom pound cake coated in orange glaze can be served just as they are, as a simple treat with afternoon tea or after school. You can also slightly warm the slices of cake in the oven; covering them with foil first. A dollop of homemade whipped cream or a scoop of homemade vanilla ice cream or coffee ice cream are also tasty ways to dress up the cake slices for special occasions.