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- 1 1/2 cups all-purpose flour (375 mL)
- 2 tsp baking powder (10 mL)
- 1/2 tsp salt (2 mL)
- 1 tsp ground cardamom (5 mL)
- 2 Tbsps Meyer lemon zest (30 mL)
- 1 cup sour cream or plain Greek-style yogurt (250 mL)
- 1 cup sugar (250 mL)
- 3 eggs (3)
- 1/2 tsp vanilla (2 mL)
- 1/3 cup canola oil (75 mL)
- icing sugar for dusting
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- Preheat oven to 350ºF (180ºC). Spray a 8-1/2″ x 4-1/4″ (21 cm x 10 cm) loaf pan with cooking spray. Line with parchment leaving long tails out two sides.
- Combine flour, baking powder, salt and cardamom in a bowl.
- In another large bowl rub lemon zest into the sugar with your fingers or back of a spoon. Add sour cream, eggs, vanilla and oil; whisk well. Slowly stir in flour mixture until blended. Pour into prepared loaf pan and bake 50-55 minutes until a cake tester placed into the centre comes out clean. Cool completely. Pull out of loaf pan by grabbing the two tails of parchment you left out the sides.
Notes:
I just dust with icing sugar. However, if you want more lemon punch, glaze with a mixture of 1/4 cup Meyer lemon juice (60 mL) mixed with 1 cup icing sugar (250 mL).
Meyer Lemon Pound Cake With Cardamom
Have you tried Meyer lemons? They’re a cross of a lemon and an orange. The skin has a bit more of an orange tint than a true lemon with less acidic flavour and slightly sweeter. This Meyer Lemon Pound Cake with Cardamom is totally delicious, moist and lemony! Try it! Recipe from our friends at EatInEatOut.
- Makes
- 1 Loaf
Nutritional Analysis
- Serving Size
- 1 slice
- Servings
- 12
- Calories
- 219
- Total Fat
- 8.2 g
- Saturated Fat
- 1.4 g
- Cholesterol
- 52 mg
- Sodium
- 181 mg
- Carbohydrates
- 32.1 g
- Fiber
- 0.6 g
- Sugars
- 19 g
- Protein
- 4.6 g
- Potassium
- 89 mg