Lemongrass infused, butter pound cake, accompanied by a cardamom scented caramel.
On 350 degrees adjust the cake rack in the middle section of your oven. Grease an 8 1/2 by 4 1/2 cake pan with softened butter. Dust with all purpose flour and tap out excess.
In a medium bowl add 1 1/2 cups flour, baking powder, and salt. Set aside.
In food processor pulse sugar and zest about 5 pulses should do it. Add lemon juice, eggs, and vanilla, process 5 seconds. While running slowly add remaining melted butter, no longer than 20 seconds.
Transfer mix to large bowl and sift the rest of the flour in 3 additions whisking gently after each one.
Pour mixture into pan and bake for 15 minutes then reducing heat to 325 degrees and bake for another 35 minutes rotating half way through.
When done test with tooth pick, and let rest in pan for 10 minutes. then transfer to wire rack and let cool for at least another hour.
Make 1 cup espresso, reduce on low heat by half.
Add half cup caramel. simmer on low heat 5 minutes.
In a Pestle and Mortar remove seeds from Cardamon Pods
and grind until fine dust. Stir into espresso and caramel.
Base poundcake recipe from America's Test Kitchen.