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Lemon Pound Cake with Lemon Cardamom Glaze

For cake:
1 cup butter, softened
3 cups sugar
3 cups sifted flour
6 large eggs
1 tsp. The Spice Hunter Pure Vanilla Extract
2 tsp. The Spice Hunter Pure Lemon Extract
8 oz. whipping cream (not whipped)
For glaze:
1 cup powdered sugar
¼ tsp. The Spice Hunter Guatemalan Cardamom
2 tsp. The Spice Hunter Pure Lemon Extract
3-4 tsp. water

Preheat oven to 275°F. Cream butter and sugar with mixer. Add eggs and extracts and mix until combined. Mix in whipping cream, then the flour until uniform consistency. Pour into greased and floured bundt pan. Bake for 55-60 minutes. Increase heat to 350°F for 15-20 minutes more or until fork piercing cake comes out clean. Cool for 10 minutes and remove from pan. While cooking make glaze by stirring cardamom into sugar and water into lemon extract. Combine both mixtures until smooth and creamy. Pierce cake with fork and pour glaze over cake.