Full of flavor, deliciously satisfying and easy to make.
3 CUPS FLOUR
1 TSP CARDAMON – ground
1 TSP BAKING POWDER
½ TSP BAKING SODA
2 ¼ STICKS BUTTER – unsalted, room temperature
1 ¾ CUPS SUGAR
2 VANILLA BEANS – halved lengthwise
4 EGGS – room temperature
1 TB LEMON JUICE – freshly squeezed
1 CUP MILK – not low fat
1 ½ TSP VANILLA EXTRACT
PINCH OF SALT
Preheat oven to 350º. Generously butter a large (12 cup) Bundt or Tube pan and sprinkle with flour, shaking out the excess.
In a small bowl, whisk together, flour, cardamom baking powder, baking soda and salt.
In a stand mixer, beat together the butter and sugar on medium speed, scraping down the sides of the bowl with a spatula several times during the mixing. Continue mixing until pale and fluffy – 45 minutes. Scrape the seeds from the vanilla beans with the tip of a small knife and drop into the butter mixture and beat only until well combined. Add eggs one at a time, beating well after each addition. Add lemon juice and mix in.
With your mixer on low speed, so that you and your kitchen don’t get a flour bath, add the flour mixture alternately in several batches with the milk. Continue mixing just until all well combined.
With your spatula, scrape the batter into the prepared pan. Smooth the top and tap pan on counter to eliminate air bubbles. Place in pre-heated oven and bake for 50 – 60 minutes until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool in pan after removing from the oven for 1 hour on a wire rack and then invert onto the rack to cool completely for another hour or longer, if necessary.
Sprinkle cake with powdered sugar, when cool, or serve with a side of vanilla whipped cream by whipping 1 ½ cups chilled heavy cream with 2 ½ – 3 tablespoons of powdered sugar and 1 or 1 ½ teaspoons vanilla extract until stiff peaks form.
NOTE: Made I small loaf pans, this makes a wonderful hostess gift.