Cardamom-Orange Bundt Cake

This Scandinavian-influenced dessert features cardamom, a warm and citrusy spice that originates from South Asia. You can find cardamom in pod form or ground. Grind your own for a fresher, stronger flavor.


  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 1 tablespoon orange zest


  • 2 cups confectioner’s sugar
  • 1/4 cup orange juice
  • 1 teaspoon orange zest


Preheat the oven to 350 degrees F. Butter and flour a 10- to 12-cup capacity Bundt cake pan.

In a medium bowl, whisk together the flour, cardamom, baking powder, baking soda, and salt.

In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the vanilla, eggs, and sour cream, and mix again. Add the dry ingredients in three parts, alternating with the milk, mixing well after each addition. Fold in orange zest.

Pour the batter into the cake pan and smooth the top. Bake in the oven until a toothpick inserted into the cake comes out clean, 50 to 60 minutes. Remove from the oven and let cool in the pan for 10 minutes. Carefully invert on a rack to cool.

Mix the glaze ingredients in a small bowl.

When the cake is cooled, pour the icing over the cake, letting it drip down the sides.

Tip: To ensure the icing adheres properly, let the cake cool completely.

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