Orange Cardamom Pound Cake

Orange and cardamom...what a great combination! If you love simple (but full of flavor) cakes, then you'll love this one.

The warmth of cardamom and the bright citrus flavor from the orange make this just a wonderful pound cake. It's dense yet moist and I like it best sliced very thin. I think the flavor is better that way. It would be a great cake to toast or to top with some fresh berries and whipped cream.

I have to admit I got a little lazy when it came to the cardamom. I didn't go the route of getting green cardamom pods and breaking them open to get the seeds to grind. Although this cake is so good, even with just ground cardamom that I honestly think it deserves the freshest ... next time!

It's a basically simple cake to make.
You cream the butter, olive oil and sugars together til smooth.
Mix in a cup of flour, then the vanilla, cardamom, orange zest and juice.
Add in the milk and the remaining flour.


Pour the batter into your prepared loaf pan and bake for about an hour and 15 minutes.

Orange Cardamom Pound Cake (adapted from SavvyJulie's, Clementine Pound Cake)

1 1/2 sticks unsalted butter, softened

1 3/4 cups AP flour

2 tbsp. olive oil ( I used a mild tasting oil)

1 1/4 cups sugar

1/4 cup light brown sugar

3 large eggs

1/2 tsp. salt

1 1/4 tsp. vanilla

1 tsp. ground cardamom ( freshly ground seeds preferably)

1 tbsp. orange zest

4 tbsp. fresh orange juice

1/4 cup milk

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Preheat oven to 350. Butter and flour a 9 x 5 x 3" loaf pan.

1. Cream butter, olive oil and sugars together til smooth.

2. Mix in eggs, one at a time, til well blended.

3. With mixer on low speed, mix in one cup of the flour, then the salt, vanilla, cardamom, zest and juice.

4. Add the milk and the remaining flour. Beat til the batter is smooth but don't overbeat!

5. Pour the batter into your prepared loaf pan and smooth the top.

6. Bake for approx. one hour and 15 minutes, or til toothpick inserted into the center comes out clean, and the edges are browned and just pulling away from the sides.

7. Cool about 10 minutes in the pan, then run a knife along the edges and transfer to a wire rack to cool completely before slicing.