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Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients; flour, butter, eggs and sugar. These days any cake made with a 1:1:1:1 ratio of flour, butter, eggs and sugar is also called a pound cake. As such, for this recipe some quantities are dependent on the weight of the 3 eggs, so before cracking them you will need to weigh them to get your starting point.
Preheat your oven to 180C. Line the base of a 25cm spring form cake tin with backing paper and lightly grease the sides.
Crack the cardamom and take out the seeds, then crush them in a mortar and pestle.
Cream the butter with the sugar, then beat in the eggs one at a time. Add the zest.
Sift the flour and cardamom into the egg mixture. If too dry, slowly add the milk and mix to a loose batter consistency.
Pour the batter into the cake tin and bake for 25 – 35 minutes or until cooked and springy in the middle. Take care not to overcook the cake. Test by inserting a skewer into the middle of the cake – it’s ready if it comes out clean.
Remove from the oven and allow the cake to settle in the tin for 3 minutes or so before turning onto a cooling rack.
To serve, dust with icing sugar.
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