A new feature – Sweet of the Month – begins with a moist delicious Meyer Lemon Pound Cake with Cardamom
Wow, is the year over already?
I am always amazed at how fast the time goes by now. When I was little, each day seemed to last forever, now a year is over in the blink of an eye. I don’t know if it’s just me, but I feel I’m not taking advantage of every precious moment. Maybe a positive first step into a new year is to take a moment to look back and feel good about the things I did accomplish. Let’s see what did I do…
• I added a 5th issue to EatInEatOut magazine. Yes!
• I launched the re-designed EIEO The Blog. Double Yes!
• I said goodbye to Cake of the Month… crying a little…
Hello 2015 and everything SWEET! Along with a new year, comes a new monthly feature.
Sweet of the Month will deliver decadent desserts to your in-box on the first Monday of every month.
I know what you’re thinking… ‘she said she was going to be focussed on healthy recipes’ and ‘she was going to get more protein and good fats into her diet’. What happened?
I am totally going to do that. Just not the first Monday of each month! On the positive side, Sweet of the Month will be sponsored by the awesome folks at Manitoba Canola Growers. All twelve recipes will contain canola oil, with it’s clean neutral flavour and powerful omega-3 fats… yah!
Let’s get started. I’m guessing you probably had your fill of all things sweet over the holidays, so I thought we would start off with a less decadent treat. This Meyer Lemon Pound Cake with Cardamom is totally delicious, moist and lemony with a fragrant twist of cardamom. Add a good cup of green tea, and I’m in heaven. See… there’s a bit of healthy in there somewhere…
Have you tried Meyer lemons? I spotted these little gems at my local grocery store over the holidays and had to create something with them. They’re a cross of a lemon and an orange – kudos to the person that thought of that one. The skin has a bit more of an orange tint than a true lemon with the flavour being less acidic and slightly sweeter. Love them.
That takes us to cardamom. I am totally obsessed with that spice right now. Usually combined with curry, nutmeg or cinnamon in Indian cooking, I feel cardamom is going to have a break-out year in 2015. I have selected it as my Trend Spice of the Year. More on all the 2015 trends in the upcoming Winter issue of EatInEatOut magazine (online January 26th). Would you like to become a subscriber and receive our weekly posts and magazines? By subscribing you will receive a link to download the EIEO Cookie eBook 2014 -FREE ! To subscribe just CLICK HERE!
This loaf is incredibly moist. The Meyer lemon is only a subtle backdrop to the punch of cardamon that you immediately smell and taste. Almost like a perfume… love it!
Have I convinced you to make this yet? What are you waiting for?
By the way, thank you, thank you, thank you for supporting EatInEatOut in 2014. If you have left a comment, pinned, tweeted, shared with a friend or just dropped by for a read… thank you. You are the reason I continue to create delicious things.
Cheers in advance to 2015!
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cardamom
- 2 Tbsps Meyer lemon zest
- 1 cup sour cream or plain Greek-style yogurt
- 1 cup sugar
- 3 eggs
- ½ tsp vanilla
- ⅓ cup canola oil
- icing sugar for dusting
- Preheat oven to 350ºF. Spray a 8-1/2" x 4-1/4" loaf pan with cooking spray. Line with parchment leaving long tails out two sides.
- Combine flour, baking powder, salt and cardamom in a bowl.
- In another large bowl rub lemon zest into the sugar with your fingers or back of a spoon. Add sour cream, eggs, vanilla and oil; whisk well. Slowly stir in flour mixture until blended. Pour into prepared loaf pan and bake 50-55 minutes until a cake tester placed into the centre comes out clean. Cool completely. Pull out of loaf pan by grabbing the two tails of parchment you left out the sides.
Lori loves to create simple and delicious meals that are ready in 30 minutes or less!
Amazing pictures! I love lemon cakes.. unfortunately many of them end up dry.. I am very intrested what a cup of yoghurt does to the texture of this cake.. might this be the secret to a moist lemon cake? 🙂
Thanks Claudia! I think the combination of the yogurt and oil make this a very moist cake. It keeps on the counter without drying out for a week!
I’m up for eating anything with Meyer lemons, any day of any month! This pound cake sounds super…the sweet tart is so refreshing!
This is my first experience with Meyer lemons, but not my last!
Thanks for the great recipe. I have already printed it and bookmarked. I too love Meyer lemons.
looks amazing, this will be one to try!
Is there no actual lemon juice in the recipe?
That’s right Joan. My rubbing the zest – firmly – into the sugar you are infusing it with the lemon oil. Subtle, but a great balance with the cardamom.
I was wondering if you add baking soda or powder? The recipe calls for soda and the directions call for powder. Thanks
Sorry it is ‘powder’ for sure. I will correct that right now. Thanks for the heads up!
I was just thinking about making a lemon cake, and then I found this!
Sad about the loss of the Cake of the month column, but I’ll take a sweet every month if I “must” 😉
Great to hear from you Janice. I really love this loaf – or just between us… cake ;)!