Classic Pound Cake with Lemon Cardamom Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 cup (16 tablespoons) salted butter, at room temp
  • 1 cup granulated sugar
  • 4 large eggs, at room temp
  • 2 cups all-purpose flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup milk
  • 1 tbsp. bourbon
  • 1¼ tsp. vanilla extract
  • 1½ cups confectioners sugar
  • 1 tsp. butter
  • 2-4 tsp. milk
  • Zest of one lemon
  • ¼ tsp. ground cardamom
  1. Preheat your oven to 350°F. Lightly grease (you can use butter or coconut oil) and flour a bundt pan.
  2. In a large bowl, beat the butter until very light, about 5-7 minutes.
  3. Beat in the sugar gradually and beat until the mixture is very light and fluffy. Then the eggs, one at a time. Scrape the bottom and sides of the bowl and mix until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. In another small bowl, whisk together the milk, bourbon, and vanilla extract.
  6. Alternately add the wet and dry ingredients to the butter/sugar/egg mixture, starting and ending with the flour. Stir to combine after each addition.
  7. Pour the batter into the prepared pan, smoothing the top.
  8. Bake the cake for 50-55 minutes, until it springs back when pressed lightly in on top, and a long toothpick or cake tester inserted into the center comes out clean. If the cake appears to be browning too quickly, tent it with foil for the final 15 minutes of baking. If the cake starts smelling delicious, start checking on it in 5 minute increments until done.
  9. Remove the cake from the oven, and loosen its edges. Wait 5 minutes, then carefully turn it out of the pan onto a rack to cool.
  10. Store wrapped in plastic. Wrap well and freeze for longer storage.
  11. To make glaze: Whisk all glaze ingredients in a bowl until fully combined and drizzle on each piece as you serve, or on the entire bundt cake with a piping bag. Store leftovers in refrigerator.
Recipe by Will Bake for Books at