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Clementine Cardamom Pound Cake

Clementine Cardamom Pound Cake

  • Author: Isabelle Boucher
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x


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


  1. Preheat oven to 375F. Generously grease a 8x4 inch loaf pan, and lightly dust with flour.
  2. 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.
  3. 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.
  4. 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.
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Cakes
  • Method: Baked
  • Cuisine: American