Bon Appétit is definitely one of my favorite magazines.  I was lucky enough to receive a year subscription as a birthday gift and it’s seriously been one of the best gifts ever.  I get so excited when I check the mail and I see that my new Bon Appétit has arrived.  So much happiness.  The August edition brought me many treats including a recipe for cardamom pound cake.  I mentioned a few posts back my sudden love for cardamom. The smell, the flavor and the many uses of cardamom is probably what I enjoy most.  I’ve purchased ground cardamom in the past but lately I’ve been purchasing cardamom pods and grounding them myself; it’s more fun that way.

This cake smells good, it’s light and it goes well with coffee.  Even if you’re not a master baker (I’m definitely not) this recipe is fairly easy to follow and foolproof.  

Cardamom Pound Cake – from Bon Appétit

3/4 c unsalted butter, room temp. (plus more for pan)
2 c all purpose flour (plus more for pan)
1 1/4 tsp. baking powder
1 tsp. ground cardamom*
3/4 tsp. kosher salt
1/4 c whole milk
1/2 c créme fraîche
1 c sugar
3 large eggs, room temp.
3/4 tsp. vanilla extract
1/4 tsp. almond extract

Preheat oven to 350 degrees.

Butter loaf pan & line the bottom & sides with parchment paper.  Butter parchment paper and dust with flour.

Whisk baking powder, cardamom, salt and 2 cups flour in a bowl; set aside.

Whisk milk and créme fraîche in a small bowl; set aside.

Using an electric mixer (high speed), beat sugar and butter in a large bowl until light and fluffy.  Add eggs one at a time beating to blend. Then add the vanilla and almond extracts.

Reducing speed to low, add dry ingredients in 3 additions, alternating with créme fraîche mixture in 2 additions – beginning and ending with dry ingredients.

Bake cake (rotating halfway through) until golden brown; about 55-65 minutes.

Remove cake and let cool.  Enjoy!

*I used about 10 cardamom pods to get 1 tsp. of ground cardamom