Ingredients:
For the Cake:
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cardamom
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
1 tsp vanilla extract
1/2 cup milk
For the Lemon Glaze:
1 cup powdered sugar
2-3 tbsp fresh lemon juice
1 tsp lemon zest
Directions:
Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake:
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
Once the cake is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: Approximately 350 per slice | Servings: 12 servings
