Cardamom Sour Cream Pound Cake

1. Prepare the Pan and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease your 8 × 4-inch or 9 × 5-inch loaf pan with butter and line it with parchment paper for easy removal after baking.

2. Combine Wet Ingredients

In a large bowl, whisk together the sour cream, melted butter, eggs, brandy or vanilla extract, and kosher salt. Ensure the mixture is smooth and well combined.

3. Add Sugar

Gradually add the sugar to the wet ingredients, whisking until it is fully incorporated.

4. Incorporate Dry Ingredients

Now, whisk in the ground cardamom, baking powder, and baking soda.

5. Add Flour

Gently fold the all-purpose flour into the mixture. Be cautious not to overmix; the batter should be just combined to maintain a tender crumb.

6. Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula or spoon to ensure even baking. Bake the cake in your preheated oven for 45 to 55 minutes. You'll know it's ready when the top is a lovely golden brown and a toothpick inserted into the center comes out clean.

7. Cool the Cake

Allow the cake to cool in the pan on a wire rack. Once it has cooled sufficiently, use a spatula or knife to gently loosen the edges, then lift the cake out using the parchment paper.