By: Ben Davis

Lemon Cardamom Cake

For the Cake

3 cups cake flour

1 ¼ tsp baking powder

¾ tsp baking soda

¼ tsp iodized salt

16 tbsp unsalted butter

1 ½ cups granulated sugar

1 tbsp ground cardamom

4 eggs, lightly beaten

½ tsp lemon extract

½ tsp vanilla extract

¼ cup fresh lemon juice

1 cup yogurt

1 tbsp grated lemon zest

For the glaze

2 tbsp honey

½ cup confectioners’ sugar sifted, plus more for dusting

1 tbsp lemon juice

1 tbsp grated lemon zest

1. Preheat a Wolf M or E-Series oven to 350oF in Bake mode and place a rack in position 3 or 4.  Alternately if you own a Wolf convection steam oven preheat the oven to 325oF in Convection humid mode with the wire rack in position 2.

2. Bring all ingredients to room temperature.

3. Spray a Bundt pan with cooking spray with flour or butter and flour the pan. Sift together the flour, powder, soda and salt and set aside.

4. In an electric mixer cream the butter for about 30 seconds or until creamy. Add the sugar and 2 ½ tsp. of the cardamom and beat until light and creamy about 5 minutes. Scrape the bowl and then add the eggs one at a time until fully incorporated. Add the extracts and juice and stir well.

5. On very low speed add the flour in three additions, alternating with the yogurt scraping down the bowl between additions.  Do not over mix then fold in the zest. Spoon the batter into the prepared pan so that the outer edge of the batter is about 1 inch higher than the inner edge. Bake for 55 to 60 minutes or until the cake pulls away from the outer edge the cool on a rack for about 1 hour. Turn out of pan on to a rack or parchment paper.

6. To prepare the glaze heat the honey until warm and runny. Place the honey in a bowl then add the sugar, the remaining ½ tsp. of cardamom, lemon juice and zest. Stir well to combine then brush or pour over the cake. Dust with confectioners’ sugar just before serving.