This dense, buttery poundcake is subtly scented with clementine zest and cardamom. Serve with a dollop of whipped cream, or add a simple blood orange compote for a double-dose of citrus.
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1/2 cup full-fat sour cream
- 1 tsp vanilla extract
- 5–6 dashes cardamom bitters
- 1 tbsp clementine zest (~2 clementines)
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- Preheat oven to 375F. Generously grease a 8×4 inch loaf pan, and lightly dust with flour.
- Using a mixer on medium-high speed, cream the butter and sugar in a large bowl until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the sour cream, vanilla, cardamom bitters and clementine zest.
- Fold in the flour, baking powder, salt and ground cardamom. Mix until just barely combined, making sure not to overmix – a few small floury streaks are okay. Pour the batter into the prepared loaf pan.
- Bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in the pan for 5 minutes, then carefully unmold and transfer to a wire rack to cool off completely.
- Ingredient Notes:
Do not use low-fat sour cream in this recipe – it has a higher water content than full-fat, and will affect the texture of the finished loaf.
If you can’t find cardamom bitters, you can use angostura or orange bitters instead.
- Storage Notes: This cake is best eaten the day it’s made, but will keep for up to 3 days in an airtight container.
- Category: Cakes
- Method: Baked
- Cuisine: American