Heavenly Cardamom-Vanilla Bliss Pound Cake
Indulge in the exquisite flavors of this Heavenly Cardamom-Vanilla Bliss Pound Cake, a delightful treat featured in Gourmet magazine in March 2009. Perfect for special occasions or a cozy afternoon tea, this moist and fragrant cake combines the warming spice of cardamom with the aromatic richness of vanilla beans, creating a truly gourmet experience. The layers of flavor come together beautifully, and when paired with a fluffy whipped cream, it transforms into a luscious dessert that will leave your guests in awe. Serve it dusted with confectioners' sugar for an elegant finish.
N/A
Servings
267
Calories
14
Ingredients
Ingredients
all-purpose flour
3 cups (sifted)
ground cardamom
1 teaspoon (not required)
baking powder
1 teaspoon (not required)
baking soda
1/2 teaspoon (not required)
salt
1/2 teaspoon (not required)
unsalted butter
1 1/8 cups (softened)
granulated sugar
1 3/4 cups (not required)
vanilla beans
2 (halved lengthwise)
large eggs
4 (not required)
fresh lemon juice
1 tablespoon (not required)
whole milk
1 cup (not required)
heavy cream
1 1/2 cups (chilled)
confectioners' sugar
2 1/2 tablespoons (not required)
pure vanilla extract
1 1/2 teaspoons (not required)
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the middle. Generously butter a 12-cup kugelhopf or bundt pan and dust it with flour, shaking out any excess to ensure a smooth release.
2
In a mixing bowl, whisk together the all-purpose flour, ground cardamom, baking powder, baking soda, and salt until well combined.
3
In your mixer, cream the softened unsalted butter and granulated sugar on medium speed for about 5 minutes, or until the mixture is pale and fluffy. Use a spatula to scrape down the sides of the bowl occasionally to ensure even mixing.
4
Carefully scrape the seeds from the halved vanilla beans into the butter mixture, discarding the pods, and beat for about 1 minute until fully incorporated.
5
Add in the large eggs one at a time, beating well after each addition. Then, mix in the tablespoon of fresh lemon juice until smooth and combined.
6
On low speed, alternate adding the flour mixture and whole milk in batches, beginning and ending with the flour mixture. Mix until just combined; be careful not to overmix.
7
Spoon the batter into the prepared bundt pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles.
8
Bake in the preheated oven for about 1 hour, or until a wooden skewer inserted into the center of the cake comes out clean.
9
Allow the cake to cool in the pan for 1 hour, then carefully invert it onto a wire rack to cool completely for another hour.
10
While the cake cools, prepare the whipped vanilla cream by beating the chilled heavy cream, confectioners' sugar, and pure vanilla extract with the whisk attachment of your mixer until soft peaks form.
11
Serve slices of this delightful pound cake with a generous dollop of whipped vanilla cream on the side, and enjoy the heavenly flavors!
Nutrition Information
22g
Fat
19g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Heavenly Cardamom-Vanilla Bliss Pound Cake?
This pound cake features a sophisticated blend of warming ground cardamom and the aromatic richness of real vanilla bean seeds, creating a moist and fragrant gourmet dessert.
Where did this specific pound cake recipe originate?
This recipe was featured in Gourmet magazine in the March 2009 issue.
What type of baking pan is required for this recipe?
The recipe calls for a 12-cup kugelhopf or bundt pan.
At what temperature should I preheat the oven?
The oven should be preheated to 350°F (175°C) with the rack positioned in the middle.
How should I prepare the bundt pan to ensure the cake doesn't stick?
Generously butter the pan and dust it with flour, making sure to shake out any excess flour for a smooth release.
What are the primary dry ingredients used?
The dry ingredients include 3 cups of sifted all-purpose flour, ground cardamom, baking powder, baking soda, and salt.
How long should I cream the butter and sugar together?
You should cream the softened unsalted butter and granulated sugar on medium speed for about 5 minutes until the mixture is pale and fluffy.
How do I incorporate the vanilla beans into the batter?
Halve the vanilla beans lengthwise, scrape the seeds into the butter and sugar mixture, and discard the pods.
How many eggs does this recipe require?
The recipe requires 4 large eggs, added one at a time and beaten well after each addition.
What liquid ingredients are mixed into the batter?
The recipe uses 1 cup of whole milk and 1 tablespoon of fresh lemon juice.
What is the proper method for adding the flour and milk to the mixer?
On low speed, alternate adding the flour mixture and whole milk in batches, beginning and ending with the flour mixture.
How do I prevent air bubbles in the cake batter?
After spooning the batter into the pan and smoothing the top, gently tap the pan on the counter to release any trapped air bubbles.
How long does the cake take to bake?
The cake should bake for approximately 1 hour or until a wooden skewer inserted into the center comes out clean.
What is the cooling process for the pound cake?
Allow the cake to cool in the pan for 1 hour, then invert it onto a wire rack to cool completely for another hour.
How do I make the whipped vanilla cream topping?
Beat 1 1/2 cups of chilled heavy cream with 2 1/2 tablespoons of confectioners' sugar and 1 1/2 teaspoons of pure vanilla extract until soft peaks form.
How many calories are in a serving of this cake?
Each serving contains approximately 267 calories.
What is the fat content per serving?
The cake has 22g of fat per serving.
How many carbohydrates are in one serving?
There are 19g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 2.5g of protein.
Is there a recommended garnish for this cake?
Yes, serving it dusted with confectioners' sugar provides an elegant finish.
Can I use vanilla extract in the cake batter instead of beans?
While the recipe specifies 2 vanilla beans for a gourmet experience, the whipped cream topping specifically uses pure vanilla extract.
Should the heavy cream be at room temperature before whipping?
No, the heavy cream should be chilled to ensure it whips properly into soft peaks.
How much ground cardamom is needed?
The recipe requires 1 teaspoon of ground cardamom.
What type of sugar is used in the cake batter?
1 3/4 cups of granulated sugar are used for the cake batter.
How much butter is used in the recipe?
The recipe calls for 1 1/8 cups of unsalted butter.
What is the total number of ingredients in this recipe?
There are 14 ingredients in total.
Is this recipe suitable for tea time?
Yes, it is noted as being perfect for a cozy afternoon tea or special occasions.
Should I sift the flour?
Yes, the recipe specifies 3 cups of all-purpose flour, sifted.
What attachment should I use on my mixer for the whipped cream?
The whisk attachment of your mixer should be used to beat the cream.
What is the final serving suggestion for the cake?
Serve slices of the cake with a generous dollop of whipped vanilla cream on the side.