Meyer Lemon Pound Cake With Cardamom

- 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
1. 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.
2. Combine flour, baking powder, salt and cardamom in a bowl.
3. 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).