Cardamom sour cream pound cake from Dinner in One: Exceptional & Easy One-Pan Meals (page 228) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for brandy, and Greek yogurt for sour cream.

  • Lepa on April 26, 2024

    I am not sure I would repeat this. I love cardamon pound cake but this one was dry and dense- but not in a good way. I didn't like it as much as others I have made (like the one on Gateau!).

  • kari500 on November 01, 2023

    This is a tasty cake, but definitely on the dense side. It is one of those cakes that gets better with each day. I served it the first day with berries and whipped cream, then had my slice plain the next day just so I could fully taste the cardamom (which is delicious). Gave a piece to a friend who had hers with pear and vanilla ice cream and loved that combination. It's a good, versatile cake to have around for breakfast, snacks, coffee, dessert. I used the smaller sized of the two pans she recommends, and it took all 55 minutes and then some to cook through.

  • bernalgirl on September 30, 2023

    Absolutely delicious. Everything you want in a pound cake with the cardamom providing an elegant note

  • Skamper on April 26, 2023

    I used vanilla rather than rum. It's quite a dense cake. We didn't love it.

  • Soulkitchenjen on January 25, 2023

    I used cinnamon instead of cardamom and the kids gobbled it up. Would repeat.

  • MollyB on September 12, 2022

    Delicious, simple pound cake. I used cardamom, brandy, and a mix of sour cream and Greek yogurt. It turned out very moist and a bit denser than I expected, but it was fully cooked and tasty. We'll have no trouble finishing it! I live at 5000 ft, so I might make some minor high altitude adjustments next time, maybe upping the temp a little for the first 15 min and reducing the leavener a bit.

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