Best 3 Cardamom Vanilla Pound Cake Recipes

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Indulge in the heavenly aroma and delectable taste of Cardamom Vanilla Pound Cake, a classic treat that combines the warmth of cardamom with the sweet elegance of vanilla. This moist and fluffy cake is perfect for any occasion, whether it's a cozy afternoon tea party or a festive celebration. With its rich flavor and tender crumb, this pound cake is sure to become a favorite. Our collection of recipes offers various renditions of this timeless classic, catering to different dietary preferences and skill levels. From a traditional pound cake recipe to a gluten-free and vegan version, there's a perfect recipe for everyone to enjoy.

Let's cook with our recipes!

GERMAN BUTTER POUND CAKE



German Butter Pound Cake image

Cardamom and lemon peel mix with almond and vanilla flavors to add zip to a classic butter pound cake. - Kristine M. Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

6 large eggs, separated
1 cup butter, softened
2 cups sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
6 tablespoons 2% milk
2 tablespoons confectioners' sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter., Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

CARDAMOM VANILLA POUND CAKE



Cardamom Vanilla Pound Cake image

Gourmet magazine march 2009. Use a 12-cup kugelhopf or bundt pan. I've made this cake before and the cardamom/vanilla combination is heavenly!

Provided by Queen Dana

Categories     Dessert

Time 31m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/8 cups unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
1 1/2 cups heavy cream, chilled
2 1/2 tablespoons confectioners' sugar
1 1/2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 350 F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
  • Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla bean with tip of paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  • Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
  • Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
  • For whipping cream: Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.

CARDAMOM POUND CAKE WITH ROASTED LATE-SUMMER FRUIT



Cardamom Pound Cake with Roasted Late-Summer Fruit image

Not your everyday pound cake, this one includes semolina and almond flour for texture and cardamom for fragrance and spice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 19

2 cups all-purpose flour, plus more for pans
3/4 cup almond flour
3/4 cup semolina flour
1 1/4 teaspoons coarse salt
3/4 teaspoon ground cardamom
1/4 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans
3 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup plain yogurt, preferably Greek
1 tablespoon sanding sugar
3 tablespoons granulated sugar
2 vanilla beans, halved lengthwise, seeds scraped and reserved
3 peaches, pitted and cut into 1-inch wedges
3 plums, pitted and quartered
2 tablespoons Grand Marnier
1 1/2 cups blackberries (from 1 pint)
1 cup red currants on the vine

Steps:

  • Make the cakes: Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans. Dust with all-purpose flour, and tap out excess.Whisk together flours, salt, cardamom, and baking soda.
  • Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Raise speed to high, and beat until smooth and glossy, about 3 minutes. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with yogurt. Divide batter between pans. Sprinkle with sanding sugar.
  • Bake until golden brown and a toothpick inserted into centers comes out clean, about 1 hour, 15 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely. (Cakes can be wrapped in plastic and stored at room temperature for up to 3 days.)
  • Roast the fruit: Raise oven temperature to 350 degrees. Combine granulated sugar and vanilla seeds. Add peaches, plums, and Grand Marnier, and toss. Arrange fruit (and vanilla pods, if desired) on a rimmed baking sheet, and roast, stirring halfway through, until fruit is juicy, about 30 minutes. Let cool slightly. Thickly slice cake, top with roasted fruit and juices, blackberries, and currants.

Tips:

  • For the best flavor, use freshly ground cardamom pods.
  • Make sure the butter and eggs are at room temperature before you start baking.
  • Cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Gradually add the flour mixture to the wet ingredients, alternating with the milk.
  • Do not overmix the batter.
  • Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting.

Conclusion:

This cardamom vanilla pound cake is a delicious and flavorful treat that is perfect for any occasion. The moist and tender cake is infused with the warm and aromatic flavor of cardamom, while the vanilla frosting adds a touch of sweetness and richness. This cake is sure to be a hit with everyone who tries it.

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