Vanilla Cardamom Cinnamon Pound Cake

Ingredients

• 1½ cups (3 sticks) unsalted butter, room temperature, plus more for greasing the pan
  
  

• 1¾ cups granulated sugar
  
  

• ⅔ cup light brown sugar, packed
  
  

• 6 large eggs, room temperature
  
  

• 1 cup vanilla ice cream, melted
  
  

• 1 tablespoon Watkins Baking Vanilla
  
  

• 3 cups all-purpose flour, plus more for dusting the pan
  
  

• 2 tablespoons Watkins Ground Cardamom
  
  

• ½ teaspoon Watkins Ground Cinnamon
  
  

• 1 teaspoon fine sea salt
  
  

Instructions

1. Preheat the oven to 325°F. Generously butter and flour a loaf pan, tapping out any excess flour.
   
   

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes, until light and fluffy.
   
   

3. With the mixer running on medium, add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed.

4. Place the vanilla ice cream in a microwave-safe bowl and heat in 10-second intervals until mostly melted. Set aside to cool slightly.

5. Add the melted ice cream and Watkins Baking Vanilla, mixing until fully combined.
   
   

6. Reduce the mixer speed to low. Add the flour, Watkins Ground Cardamom, Watkins Ground Cinnamon, and salt. Mix just until combined—avoid overmixing.
   
   

7. Pour the batter into the prepared loaf pan and smooth the top.
   
   

8. Bake for 1 hour 45–55 minutes, or until a toothpick inserted into the center comes out clean.
   
   

Remove from the oven and let cool completely in the pan on a wire rack before slicing.