1-First, preheat the oven to 325°F and prepare your loaf pan by greasing it well. This ensures the cake releases easily after baking.

2-Next, whisk together the dry ingredients in a bowl: 1 1/2 cups sifted cake flour, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 2 teaspoons toasted, finely ground cardamom seeds.

3-In another bowl, combine 1/2 cup sour cream or creme fraiche with 1 1/2 teaspoons instant espresso powder and 1 teaspoon vanilla extract, stirring until the powder dissolves fully. This step infuses the cake with that rich coffee flavor.

4-Then, in a separate bowl, cream 4 ounces of butter at room temperature with 1 1/4 cups sugar until it’s light and fluffy, which usually takes a few minutes with a mixer.

5-Beat in 3 eggs one at a time, making sure each is fully incorporated before adding the next.

6-Now, alternately add the flour mixture and the sour cream mixture to the creamed butter and sugar, blending gently until everything is combined. Pour the batter into your prepared loaf pan and smooth the top for an even bake.

7-Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before adding the glaze.

8-For the glaze, mix 1 cup confectioner’s sugar with seeds from 1 vanilla bean, then add a few tablespoons of cream until it’s thick and spreadable.