Jerry Anne Cardamom Cake

• 1 1/2 cups unsalted butter, plus some for greasing the pan
• 2 3/4 cups sifted cake flour, plus some for dusting the pan
• 1 pound confectioners' sugar
• 6 large eggs
• 1/2 teaspoon hulled cardamom seed, crushed
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon lemon zest
• 1 1/2 teaspoons vanilla extract

1. Preheat the oven to 300 degrees.
2. Grease and flour a 10- to 12-cup tube pan.
3. Beat the butter until creamy.
4. Add the confectioners' sugar and beat until very fluffy.
5. Beat in the eggs one at a time.
6. Stir in the flour.
7. Mix in the cardamom, orange and lemon zests and the vanilla.
8. Pour the batter into the pan.
9. Bake for about 1 hour or until the cake springs back to the touch and starts to pull from the sides.
10. Cool 10 minutes.
11. Unmold onto a serving plate.
12. Serve warm or cold, cut into thin slices.

unsalted butter, cake flour, sugar, eggs, cardamom, orange zest, lemon zest, vanilla

Taken from cooking.nytimes.com/recipes/6904 (may not work)