Orange Cardamom Pound Cake
Orange Cardamom Pound Cake is a light citrus-flavored cake made with olive oil instead of butter, orange juice and zest and the warm spice, cardamom.
Servings: 9 inch cake
Calories:
Ingredients
For the Cake:
- ¾ cup extra virgin olive oil
- ¼ cup freshly squeezed orange juice
- zest from 1 large orange
- 1 cup sour cream
- ¾ cup honey
- 3 eggs
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups all purpose flour
For the Topping:
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Cut out a parchment circle and place into a 9 inch round cake pan.
- In a large bowl, whisk all cake ingredients together.
- Pour into prepared pan.
- Bake for 50 minutes. Let cool and then remove cake from the pan.
- Sprinkle with powdered sugar and cut into slices.
Notes
Picture: the pictures of this cake are with a mandarin, not a navel orange because I forgot to buy a second one.
Storage: cake can be stored on the counter for 3 days. Wrap tightly in plastic wrap and freeze for up to 3 months.
