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LEMON-CARDAMOM POUND CAKE


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For this wonderfully delicious cake, the tartness of lemon is mixed with the subtle sweet floral flavor of Cardamom. This is a large, moist and full-bodied cake that contains no baking powder or baking soda. Try it with fresh seasonal fruit for a special dessert that is sure to please.


Ingredients For The Cake:

4 large Eggs

2 large Egg Yolks

3 cups Sugar

4 cups All Purpose Flour (sifted)

1 tsp Salt

1 cup milk

3 sticks Unsalted Butter (softened)

1/4 cup Shortening (e.g., 'Crisco')

1/2 tsp Vanilla Extract

2 tsp Lemon Extract

3 tsp Cardamom Seed Powder

Zest from One Large Lemon

4 Tblspns Lemon Juice

Ingredients & Directions For The Glaze:

Whisk together the following until consistency for pouring.

1 cup (sifted) Powdered Sugar

2 Tblspns Lemon Juice

Direction For The Cake: Preheat oven to 325 degrees. Grease & line (with parchment paper) a large tube pan. Cream the butter and the shortening until smooth and light. Gradually add the sugar. Add the eggs and yolks, one at a time, beating well after each egg. Add the lemon juice and lemon zest and mix to combine. Fold in the flour, Cardamom and salt, alternating with the milk. Add the extracts and mix well. Pour the batter into the prepared tube pan. Bake in the preheated oven for 1 hour and 50 minutes or until a knife inserted into the center of the cake comes out clean. Let the cake cool on a rack for 30 minutes. Pour the glaze over the cake and then let it cool completely before slicing.



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