Cardamom Milk Cake
Cardamom Milk Cake is always a hit in my household! Perfect on the side of your morning cup of coffee or afternoon tea. A simple cake that is soft and moist, infused with the delicate flavor of cardamom. Bon Appetit!
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1/4 tsp salt
- 2 eggs
- 3/4 cup sugar
- 1/3 cup oil (extra-light olive oil or vegetable oil)
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/2 cup whole milk
- 3 tbsp unsalted butter
Instructions
- Preheat oven to 350° F.
- Grease a 9×5" loaf pan with butter. Set aside.
- In a medium bowl sift together the dry ingredients; flour, baking powder, cardamom and salt.
- In a separate bowl, using a hand mixer (or stand mixer), beat together the eggs, sugar, oil, vanilla extract and lemon zest until light and fluffy.
- Add flour mixture to the wet mixture and stir until just combined.
- Place milk and butter in a small and deep pot and heat over low-heat until mixture starts to boil.
- Pour the hot milk mixture over the batter and mix to combine all of the ingredients.
- Pour batter into prepared loaf pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes then invert on a cooling rack to cool completely. Serve and enjoy!
Notes
You can top the cake with fresh whipped cream or fresh fruits.
I like to top it with Guava jam.
Make sure not to over bake the cake in order to keep it moist. Once the toothpick comes out clean remove promptly from the oven.
Store cake in an air-tight container at room temperature or in the fridge for up to 3 days.
