Cardamom Bundt Cake

Name: Cardamom Bundt Cake
Total time: PT75M15M
Yield: 16
Ingredients: Ingredients 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cardamom 3/4 cup plain yogurt 1 tablespoon lemon juice 2 sticks unsalted butter, plus more for pan 2 cups sugar 4 large eggs Glaze 3 cups powdered sugar 4-5 tablespoons lemon juice

By:

Co+op

Recipe Information

Total Time:

75 minutes; 15 minutes active

Servings:

Swedish bakers love adding fragrant cardamom to baked goods, and this cake is a perfect example. For the best results, buy cardamom seeds from the bulk department and grind them fresh for this cake, or buy a fresh jar of ground cardamom.

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cardamom
3/4 cup plain yogurt
1 tablespoon lemon juice
2 sticks unsalted butter, plus more for pan
2 cups sugar
4 large eggs

Glaze

3 cups powdered sugar
4-5 tablespoons lemon juice

Preparation

Thoroughly grease and flour a 12-cup Bundt pan. Preheat the oven to 350 F.
In a large bowl, combine the flour, baking powder, baking soda, salt and ground cardamom, whisk to mix well. In a cup, stir the yogurt and lemon juice. Reserve.
In a stand mixer with the batter paddle, or a large bowl with an electric mixer, cream the butter. Scrape down and beat, then pour in the sugar, beating until fluffy. Scrape down and mix on low, adding the eggs one at a time, mixing well after each addition.
Mix in ⅓ of the flour mixture, then add half of the yogurt mixture and mix until smooth, add ⅓ of the flour mixture, the remaining yogurt mixture, and then the flour, mixing after each.
Scrape the batter into the prepared pan and smooth the top.
Bake for 50 to 55 minutes, until a toothpick inserted in the cake comes out with no wet batter on it.
Cool on a rack. When cool, loosen the cake with a thin paring knife, place an inverted serving plate or cake taker bottom on top, then hold the plate tightly to the pan as you turn it over, letting the cake fall gently on the plate.
For the glaze: Place the powdered sugar in a cup. Use a fork or whisk to mix in the lemon juice. It should be thick, but still pourable.
Drizzle the glaze over the cake. Let dry for 30 minutes before cutting.