Cardamom Potato Cake with Vanilla-Buttermilk Glaze
Author: Sense of Taste
Recipe type: Dessert
This pound cake is made with the regulars (flour, butter, and sugar) and a irregular (potatoes). Lemon zest and cardamom lightens it up a bit because the cake is a little dense. The glaze, made with vanilla and buttermilk, is the perfect addition to the top of the cake.
Ingredients
2 sticks of butter, room temperature
2 cups of sugar
4 eggs
2 tsp. vanilla extract
1 cup buttermilk
Zest of one lemon
3 cups all purpose flour, sifted
2 tsp. baking powder
½ tsp. baking soda
2 tsp. ground cardamom
¼ tsp. salt
1½ cups riced potatoes
For the Glaze:
½ cup buttermilk
½ cup superfine sugar
1 tsp vanilla
Instructions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Once eggs are incorporated, beat in buttermilk, lemon zest, and vanilla.
In a separate bowl,combine the sifted flour, baking powder, baking soda, salt and cardamom.
Add flour mixture to egg-sugar mixture alternately with riced potatoes. Beat just until combined. Don't worry if the batter looks a little stiff.
Pour into a greased and floured bundt cake pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, heat ½ cup buttermilk and ½ cup superfine sugar over high heat, stirring occasionally until the sugar is dissolved. If you want a thicker glaze, continue cooking until the glaze is thick to your liking. Remove the pot from heat and add 1 tsp. vanilla extract. Let the glaze sit until it's cooled to room temperature before drizzling it over the cake
Recipe by Sense of Taste at https://sensetaste.com/cardamom-potato-cake-vanilla-buttermilk-glaze/