Cardamom Pound Cake

Directions

1. Preheat the oven to 325°. Grease and flour a 12-cup Bundt pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until fluffy, 4-5 minutes. Add in eggs, one at a time, until incorporated. Beat in vanilla extract, cardamom and coriander.
3. In a large bowl, combine flour, salt, baking soda, and baking powder. In a separate bowl, whisk together sour cream and heavy cream. With the mixer on low, beat 1/3 of the flour mixture into the stand mixer, alternating with 1/3 of the sour cream mixture, repeating until all ingredients are just incorporated, scraping the sides and bottom of the bowl as needed.
4. Pour batter into the prepared Bundt pan; spread into an even layer. Bake 70-75 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack; let cool in the pan for 15 minutes. Place a serving platter face down on top of the cake pan. Invert it so the cake carefully transfers to it; let cool completely.
5. To make the glaze, in a small bowl, whisk together confectioners' sugar, orange zest and vanilla extract. Whisk in orange juice until the glaze is smooth and thin enough to drizzle. Use a spoon to drizzle glaze over the cake. Use any remaining glaze to drizzle over slices of cake before serving.