"Half Pound" Cake Loaf with Cardamom Glaze
The recipe for pound cake is easy to remember: a pound each of flour, sugar, butter and eggs. This recipe for a half loaf uses half a pound of each.
Normally, a traditional pound cake consists of a pound each: flour, sugar, butter and eggs, but since eggs are at a premium this time of year and I only had four, I decided to make a "half pound" cake in a loaf pan.
Being of Scandinavian descent, I have a tendency to add cardamom to everything I bake, so in this case, the loaf got some in the batter and then a sugary cardamom glaze on top.
To be completely accurate, all your baking ingredients should technically be weighed on a kitchen scale, but these equivalents will give you a delicious, rich, moist cake if you are okay with being a bit less precise.
Also, I prefer to bake with vanilla bean paste, but if you don't have any, you can substitute an equal amount of vanilla extract.
What you Need
For the Glaze
1 cup confectioners sugar
1 teaspoon cardamom
1-2 Tablespoons milk
Using a spoon or small whisk, drizzle the glaze over the top and down the sides of your half pound loaf.
Or, if like me, you're not a great drizzler, you can just pour the glaze over the loaf.
Slice and serve.
Wrap any leftovers in plastic wrap. It will keep on the counter for up to two days.
"Half Pound" Cake Loaf with Cardamom Glaze
Yield: One loaf
The recipe for pound cake is easy to remember: a pound each of flour, sugar, butter and eggs. This recipe for a half loaf uses half a pound of each.
ingredients:
For the Loaf
- 1/2 lb. unsalted butter at room temperature ( 2 sticks)
- 1/2 lb. all purpose flour (2 cups)
- 1/2 lb. white sugar (1 cup)
- 1/2 lb. fresh eggs (4 eggs)
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
For the Glaze
- 1 cup confectioners sugar
- 1 teaspoon cardamom
- 1-2 Tablespoons milk
instructions:
How to cook "Half Pound" Cake Loaf with Cardamom Glaze
- Preheat oven to 350 degrees. Butter a regular loaf pan using one of the butter wrappers, then dust with flour and set aside.
- In a stand mixer, beat butter and sugar until its light lemon-yellow and fluffy. Add the eggs one at a time, beating well in between.
- Add the vanilla. Whisk together the flour, cardamom and salt and then with the mixer on low, gradually add in the flour mixture. Beat until just blended.
- Using a rubber spatula, scoop the batter into your prepared pan and bang the pan on the counter a few times to set the batter.
- Bake for 60 minutes or until a toothpick inserted into center of the loaf comes out clean. Cool on a wire rack in the pan for 15 minutes on a wire rack, then invert onto the rack and allow to cool completely.
- Once cooled, it's time to glaze your loaf.
- Whisk the confectioners' sugar and cardamom in a small bowl. Slowly add the milk and whisk until the glaze is a good drizzling consistency. Using a spoon or small whisk, drizzle the glaze over the top and down the sides of your half pound loaf.
- Slice and serve. Wrap any leftovers in plastic wrap. It will keep on the counter for up to two days.
This recipe was inspired by these wonderful sources:
Chef Damaris Phillips Cinnamon Sugar Pound Cake
Chef Damaris Phillips Cinnamon Sugar Pound Cake
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