Step by Step Guide to Making Cardamom and Almond Pound Cake
Preheat and Prepare Pan
Preheat oven to 350°F (175°C).
Butter a 9x5x3-inch (23x13x8 cm) loaf pan. Line bottom and long sides with parchment paper, leaving overhang. Butter the parchment and dust pan with flour, tapping out excess.
Mix Dry and Wet Ingredients
In a bowl, whisk together flour, baking powder, cardamom, and salt. Set aside. 
In a small bowl, whisk together milk and crème fraîche (or sour cream). Set aside.
Make the Batter
In a stand mixer or with an electric mixer, beat butter and sugar on high speed until light and fluffy, about 4 minutes.
Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Beat in vanilla and almond extracts.
Reduce speed to low. Add dry ingredients in 3 additions, alternating with the crème fraîche mixture in 2 additions. Mix just until combined.
Bake and Cool
Scrape batter into prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
Bake 55–65 minutes, rotating pan halfway through. Cake is done when golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Cool in pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack.
To Serve
Slice and serve with fresh peaches, berries, or a dollop of crème fraîche or sour cream.
Cardamom and Almond Pound Cake
- Total Time: 1 hour 35 mins
- Yield: 10 slices 1x
Description
Cardamom and almond are such a perfect combination in pound cake. The cardamom adds this subtle warmth that makes the whole kitchen smell incredible while it bakes, and those sliced almonds on top give you a nice textural contrast with every bite. Great with your morning coffee, though I’ve been known to eat it with some fresh berries and crème fraîche for a proper dessert.
Ingredients
3/4 cup unsalted butter, room temperature (1 1/2 sticks or 170 grams), plus more for greasing
2 cups all-purpose flour (240 grams), plus more for dusting the pan
1 1/4 teaspoons baking powder
1 teaspoon ground cardamom
3/4 teaspoon kosher salt
1/4 cup whole milk (60 ml)
1/2 cup crème fraîche or sour cream (120 grams), plus more for serving
1 cup granulated sugar (200 grams)
3 large eggs, room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup sliced almonds (25 grams)
Instructions
Preheat and Prepare Pan
Preheat oven to 350°F (175°C).
Butter a 9x5x3-inch (23x13x8 cm) loaf pan. Line bottom and long sides with parchment paper, leaving overhang. Butter the parchment and dust pan with flour, tapping out excess.
Mix Dry and Wet Ingredients
In a bowl, whisk together flour, baking powder, cardamom, and salt. Set aside.
In a small bowl, whisk together milk and crème fraîche (or sour cream). Set aside.
Make the Batter
In a stand mixer or with an electric mixer, beat butter and sugar on high speed until light and fluffy, about 4 minutes.
Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
Beat in vanilla and almond extracts.
Reduce speed to low. Add dry ingredients in 3 additions, alternating with the crème fraîche mixture in 2 additions. Mix just until combined.
Bake and Cool
Scrape batter into prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
Bake 55–65 minutes, rotating pan halfway through. Cake is done when golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Cool in pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack.
To Serve
Slice and serve with fresh peaches, berries, or a dollop of crème fraîche or sour cream.
Notes
Always bring butter, eggs, and dairy ingredients to room temperature before mixing. This ensures smoother batter, better aeration, and a more even texture.
Measure flour correctly by lightly spooning it into the measuring cup and leveling it off. Too much flour can result in dry, dense cakes.
Properly cream butter and sugar until fluffy and pale—around 3 to 5 minutes. This crucial step creates air pockets that yield a lighter pound cake.
Add eggs one at a time, mixing thoroughly after each addition to incorporate air and prevent curdling.
When incorporating dry ingredients, mix just until combined. Over-mixing can activate gluten and make your pound cake tough.
Use a heavy-duty, non-stick loaf or bundt pan to ensure even heat distribution, easier release, and beautifully shaped cakes.
- Prep Time: 30 mins
- Cook Time: 65 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 21g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 94mg
Hi again,
Forgot to say how nice your photo of the loaf is!
This is one of my favorite cake recipes to be quite honest!
This pound cake is FABULOUS!!!!! I made it with 2% milk and sour cream and we found it to be perfectly rich and light at the same time.
I love this cake so much, I have made it like four times already!