This Indianized version of pound cake features a hint of cardamom that is sure to please anyone who loves the flavour of chai. Less than $5 to make!
CARDAMOM VANILLA POUND CAKE
½ cup milk (2%)
1 T fresh squeezed lemon juice
1 ½ cup all-purpose flour
¼ tsp baking soda
¼ tsp salt
1 ½ tsp ground cardamom
½ cup butter
1 cup sugar
½ tsp vanilla extract
Preheat oven to 325 degrees. Grease one 9″ loaf pan with butter and dust with granulated sugar.
Pour milk into small bowl and add lemon juice. Let stand to curdle.
Combine flour, baking soda, salt and cardamom in small mixing bowl.
Combine sugar and butter in large mixing bowl with beater. Add eggs one at a time and mix well after each addition. Switch to spatula and stir in vanilla extract. Gently stir in flour mixture alternately with sour milk. Pour batter into prepared pan.
Bake in preheated oven for 60-minutes and use knife-test to assure doneness. Let cool in pan for 15 minutes then turn onto a wire rack to cool completely. Serve thin slices topped with fresh whipped cream and seasonal fruit (optional)